Two decades of making fresh cheese better
NDT – Nordic Dairy Technology – delivers closed, automatic process lines for cottage cheese, paneer, halloumi and fresh cheese. We are a Nordic engineering company, based in Denmark, with one speciality – and we have pursued it for more than 20 years.
It started with a better way to make cottage cheese
Jon Fosse, a cheese process technologist with dairy in his blood, set out to solve the problems of the open cottage cheese vat: hard manual work, variable quality and a product exposed to the room. His answer was a closed, automatic vat with gentle cutting and gentle handling of the cheese grains – the cheese grains should be handled gently, in a closed vessel, with as little as possible left in the whey.
That idea became NDT. Since then we have carried it into halloumi and grill cheese, into a new paneer line, into the Multi-Cheese Vat, and across the Atlantic to the first closed-vat cottage cheese plant in the United States.
"Dairy is in my blood. I never wanted to do anything else than be the best I possibly could at making dairy."
Three things a dairy gets from NDT
Stig Victor Petersen has led NDT as CEO since 2025, after a career in food and ingredient processing as chief executive and head of operations. Asked what sets NDT apart, he starts with the yield.
"Number one is yield: an NDT line gives more cheese from every litre of milk, because the coagulum is cut exactly and the cheese grains are handled gently, so less leaves with the whey. Then the line is closed – the product never meets the room. And it runs on the recipe, so every batch is the same, with operators supervising the process instead of stirring it."
Three things we hold to
Closed beats open
A product that never meets the room is safer, more consistent and gives more cheese per litre. We do not build open vats.
The recipe runs the line, not the clock
Automation is not about fewer people; it is about the same result every batch. Our lines run on recipe, log every step and let operators supervise instead of stir.
Yield is measured, not promised
We state what our lines deliver in numbers, and we stand behind them in commissioning – on your milk, in your plant.
Nordic engineering, built in Denmark
NDT is based in Denmark, a dairy country with exacting hygiene standards. Our lines are engineered in our own design office and built with Danish and Northern European suppliers, for Nordic dairies and for the North American market. Our process engineers have made cheese themselves – which is why our proposals start with your product, not with our catalogue.
- Innovation – new technology is only worth it when it changes what the dairy gets: yield, hygiene, hours
- Flexibility – capacities from 6,000 to 30,000 L, modular systems, one vat for many products – for the specialty cheesemaker and the industrial plant
- Sustainability – less energy, less water, less waste and less food thrown away; a closed line with a higher yield is the most sustainable line there is
- Automation – process knowledge and automation competence in one house, so the line runs on recipe and tells you before something goes wrong
- Longevity – the best materials, components and craftsmanship, and upgrades designed to extend the life of what you already own
Meet us at the plant or at the next dairy fair
Grauballe, Denmark – and wherever your dairy is.
You can also read our FAQ on cottage cheese, paneer and halloumi lines.