“To Pario” cheese factory,
This cheese factory is a vertically integrated industrial unit of traditional cheese products, meaning it has full control of the production chain. It extends to 150 sq.m. and includes four areas: (i) reception, processing and storage areas of raw materials, (ii) production, ripening, packaging and maintenance areas (refrigerator), (iii) staff service areas (locker rooms, offices) and (iv) engine room.
There is a clear flow of movements based on the daily needs of the unit and it follows the production process. The main design axis was the combination of linear and circular movements between the spaces with the ultimate goal of each function being having autonomy and self-sufficiency of space, maintaining at the same time a coherent and practical structure. Morphologically, the building is structured in three white volumes with characteristic blue Cycladic frames. It balances in this way between the industrial architecture and the Aegean tradition.