Mark III performed a tenant improvement with additions to convert an existing 14,850 SF distribution warehouse into an artisan cheese facility. This project included roughly 500 SF of additional space for dock enclosure and a cooler along with roughly 560 SF of additional canopy space for milk receiving. Additionally, we installed two exterior milk and whey tanks, exterior mechanical equipment, and a process water collection station.
Image Source: Point Reyes Farmstead Cheese Co.
