The challenge in the project
The COMPAGNIE FROMAGERE DE LA VALLEE DE L’ANCE, a food business specialising in the production of cheese, entrusted the teams at CECIA with the reorganisation of its existing site and the extension to the areas dedicated to maturing cheese.
CECIA carried out all the studies for this operation and was in charge of monitoring the work. This project involved an extension to part of the existing factory and the construction of an additional building for three ripening rooms aimed at maturing and ageing cheese. This task required a lot of delicate organisation concerning the work which was to be carried out on a site that remained up and running in a tiny area. At the end of this first project, LA COMPAGNIE FROMAGERE DE LA VALLEE DE L’ANCE renewed its confidence in CECIA to carry out in record time the reorganisation of an additional 600m². After six months of studies, the teams at CECIA carried out the reorganisation of the washing area in seven days.
Type of buildingAgri-food factory
State of the projectBuilt
Type of marketProject management
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