BA final architectural project - 2023

The first half of the project focuses on creating a live/work unit and an urban farm around the artisanal cheese-making process. The space integrates a personal flat, a small milk processing facility, a shop, and a cheese cellar, designed to offer clients an immersive experience in cheese-making and tasting.

In the second phase, the project expands into a self-sufficient urban farm, housing the entire cheese production process, from grazing cattle to the consumer experience. The circular site design allows for a seamless flow between the different stages of production, from barn to cheese cellar, restaurant, and tasting lounge, offering visitors an educational and immersive journey through artisanal cheese-making.