Along the cold chain, cheese product temperatures need to be maintained below 6 degrees C. However, cheese generates heat via the metabolism of the micro-organisms. Therefore, to ensure the uniformity of temperature within a pallet of cheese, it is important to take into account this amount of heat. This work aimed to study the influences of different parameters on the heat transfer for which forced convection around the pallet interacts with free/mixed convection inside it. An experimental device was used in which cheese was replaced by plaster blocks; each block being equipped with a heating resistance to simulate the product heat generation. Two upwind air velocities were selected: 0.31 m s(-1) and 0.73 m s(-1); the heat generating varied between 0.05 W and 0.30 W per product of 0.25 kg; two pallet orientations were studied. The results of the present study can also benefit fresh horticultural products which generate heat and require temperature-controlled equipment.