Backyard cheese factory – good idea for business in the countryside

It should not be forgotten that when running a cheese production business The size of the room has to meet hygiene, sanitary and veterinary requirements. The milk should be obtained from healthy animals, under permanent veterinary care, registered and properly labelled.

What a future cheesemaker should know?

Cheese-making can be a useful hobby or a creative way of life.

The dairy can be located in a separate building or be part of a residential building. Its technological project, together with an application for its approval, is sent to the district veterinarian in charge of the potential place of activity. The project must meet the requirements of the Minister of Agriculture and Rural Development. Small plants, which If the farmer/potential owner decides on a so-called “dairy farm. marginal, local and limited activities (MLO) may submit a simplified version of the technological project, but in they are then bound by a monthly cheese sales quota.

After the approval of the technological project, the future operator of this business idea can apply for an entry in the register of the establishment The cost of the registration is at least 30 days before the planned start of production. The registration is carried out by the District Veterinarian and gives the future dairy an identification number.

The newly established cheese dairy will be subject to zar The location of the cheese dairy will depend on the farmer’s/potential owner’s. The size of the room, which The amount of land available for a cheese dairy depends on the farmer’s/potential owner’s abilities and the potential production volume. It must be able to accommodate the necessary equipment and devices, as well as a separate place for the maturing room in which the cheese is stored air temperature and humidity are important.

What does the dairy equipment consist of??

A typical piece of equipment for a small cheese dairy is a cheese machine.in. the following equipment:

• milk and whey tanks;
• cheese tubs;
• tables;
• cabinets;
• p tions;
• refrigerators;
• cleaning and disinfection equipment;
• small equipment (n The workshop also includes the use of a stainless steel knife, a strainer, and a spoon;)
• measuring and control equipment (thermometers, scales).

Remember also that all parts of machinery and equipment that come into direct contact with milk, p The material used to store the finished or semi-finished product, as well as small equipment used in cheese production, should be made from in non-corrosive (e.g. The workshop is made of stainless steel and is easy to keep clean.

Proper cheese storage conditions are also very important – the parameters set must be strictly observed depending on their species and the period of their maturation (temperature, humidity, time), periodically check them with a thermometer and hygrometer .

Courses and workshops for future cheesemakers

Those who already have this business idea point out that the work of a cheesemaker is not easy, but it certainly gives a lot of satisfaction. However, it requires a lot of hard work – The working day starts early in the morning when the cows (or sheep or goats) have to be milked.

A future cheesemaker can acquire or supplement his or her knowledge about this business idea not only from a guidebook The registration is done by the district veterinarian and gives your future cheese dairy an identification number „from their grandparents”, but can attend a special course or workshop. Their offer is really wide. And so, for example. onsite cheese-making workshops include three days of cheese-making instruction. The cost of a “home-made” cheese dairy. a single ticket is PLN 1,450, sub The production process and the quantity and quality of the necessary raw material, i.e. milk ch os b) – 2600 zł. For the price of the ticket, participants in the workshop They receive workshop equipment and tools, raw materials and cheese ingredients, and a brochure with cheese recipes The farm also provides full board, a 24-hour coffee buffet, etc.

Their cheeses are produced in a way The farmers promote their farm mainly through a website and their presence at local fairs, festivals and other rural events.

Opr cz sales of cheese The option of additional earnings for cheesemakers in leading their j idea for business in the countryside is m.in. organization ards The cheesemaking business is not only based on cow’s milk – more and more cheese farms are doing this. You can also organize courses for local residents e.g. The Ministry of Finance, which runs its own cheese tasting room, has a lot of knowledge on how to properly cut cheese and how to serve it.

Business not only with cow’s milk

Of course, artisanal cheeses do not have to be made from cow’s milk – If you have your own goats or sheep or have access to such milk – learn to brew typical goat and sheep cheeses. In Poland, despite the relatively large amount of k from and sheep’s milk and the large amount of milk production that goes with it produce relatively little cheese The Prime Minister is also concerned about changes in the quality of the raw material, i.e. milk in ripened. It can be a kind of niche to develop.

The yield of cheese from cow’s milk is relatively high, especially in summer and early autumn, in the meadows on which which grow he horticultural grasses and herbs. Of the ten liters of full cow’s milk yields more than one kilogram

cheese and almost two kilograms of fatty cottage cheese.

Goat’s milk, on the other hand, is a very delicate and exclusive raw material for cheese-making. Butter made from this milk – in addition to its undoubted qualities The Ministry of Finance, in its opinion, has a great influence on the The tax also has cosmetic properties. It is also not an allergenic milk. Hence, products derived from it are highly valued and sought after, and thus fetch a higher price.

Sheep’s milk is the most delicate raw material for cheese-making, it contains much more protein and fat. This produces twice as much cheese as cow’s and goat’s milk – almost two kilograms from ten liters (On the basis of. K. Jaworski , „Traditional wyr b cheese. A practical guide for everyone”)

Of course, farmhouse cheeses are not inexpensive, due to the production process and the quantity and quality of the necessary raw material, i.e. milk. Therefore, assessing the quality of milk is an extremely important stage in the technological process and, at the same time, an important control point, because it is the quality of milk that determines the quality of the finished product.

Those running this business idea ensure that the relatively more expensive prices of artisanal cheese in not discouraging buyers – They appreciate their taste and the fact that they are, above all, healthy. And you will be m their cheeses are part of a centuries-old tradition of cheese-making. And you will m The workshop will help the participants to make something that is unavailable on the store shelves liters.