The main assumption of the investment was to design a cheese factory modeled both architecturally and technologically on traditional cheese factories. The main body of the building is divided into 3 levels: -1 - A cellar that uses the natural climate for cheese ripening. 0 - production floor extended with a part intended for the customer, who can freely observe the production process. +1 Social floor. The entire function is enclosed in a traditional architectural block finished with clinker bricks with shingle roofs. Main parameters of the facility: Building area ~500m2, Usable area ~1100m2, Volume 3400m3