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Dear readers, today we present you an unusual article. This is a story that just came to us in the mail. What is he talking about? In short, about how a person left a good position for the sake of cheese, and what he eventually got out of it.

Hello! Allow me to introduce myself - Andrew. I am a little over 30, until recently I worked as a commercial director of a large trading company in Moscow, did not deny myself anything and lived happily ever after. But there came a moment when everything got to me. There is another crisis...

In general, I'm tired. There was a desire to quit work, home, car and take off for six months somewhere in Bali or Goa, or somewhere else, where the sea and heat, no work and headache. Fortunately, finances allowed me to do this, and my friends, who settled in warmer climes a few months ago, invited me to their place. And I almost made up my mind, even going to sell the car.

But then something inside sank. "Hey, wake up! Why do you need it? Hang out on sandy beaches for six months, and then? Back to Moscow, to the glass office and back to the job that you are now running from? But it's true! Six months of happiness and carelessness, and then... No, I don't want that. But what to do? “Andrey, turn on your brain,” my inner adviser whispers to me. "Why don't you put the money to work." To your business." Here it dawned on me - I need to open a business, work for myself and for my own pleasure, then I will be happy.

But I faced a difficult choice. One acquaintance, having learned about my plans, immediately offered to become a co-owner of a new nightclub, another to go to restaurateurs, a third campaigned to invest in a newfangled Internet project, and so on. In a word, there were more than enough offers, but I felt that all this was not mine.

And then one day when I bought my favorite italian cheese, the revelation came. I will be doing cheese business! All is decided. And not just sell someone else's made cheese, I will produce this product myself, adored since childhood.

From that moment my business story began. First of all, I bought some land adjacent to a land plot with a house purchased a year ago in a village near Moscow. The next step was the selection of equipment for my mini cheese factories and search for a technologist.

Here the choice turned out to be quite difficult. But, after talking on the relevant forums on the Internet, as well as visiting several farms with cheese dairies in Italy, having looked at equipment produced by large and small companies (Pietrobiazi, Marican, Sfogi) - thanks to my friends who organized excursions - I settled on the equipment of a small Italian company Sfogi. For half a century of its existence, it has learned to produce universal and inexpensive milk processing equipment. Especially - cheese dairies, on which you can make hard and soft cheeses, cottage cheese, pasteurize milk. The equipment of this company bribed me with an ideal combination of manual labor and automation, modern technologies.

It is also important for me that the cost of equipment should not be exorbitant, while the equipment should be reliable, durable, well-proven. Also important is such a factor as after-sales service of equipment by the supplier (I chose the company "Impulse Group" as the latter). After analyzing everything, I stopped, in my opinion, at the best option. Although it is possible that my choice will seem strange to someone, but, as they say, there are no comrades for the taste and color.

So, I'll continue. It took me a little more than fifty thousand euros for everything about everything. And this is a significant part of the savings I have. At that moment, I was still working at the same place, so I didn’t feel much embarrassment in money, but I wanted to start mine as soon as possible in order to quit as soon as possible and plunge headlong into my favorite business.

And now this day has come. The equipment is installed and ready for work, a technologist and a couple of service personnel have been hired, an agreement has been reached on the daily supply of 1800 liters of milk with a neighboring farm. In a word, everything is ready to go. Accordingly, I left the company where I worked for many years, got into the car and rushed to the village to start production.

Now I will talk a little about how mine works. mini cheese factory and about the magical process of turning ordinary milk into wonderful cheese. But I will not reveal all the secrets, do not blame me.

First of all, we divide all the milk received into two parts. 600 liters are immediately sent to the cheese maker, and 1200 go to a special container, where they are cooled to plus four degrees Celsius. Milk that enters the cheese cooker is first pasteurized at a temperature of 65-72 degrees, and then cooled to 38 degrees.

In the cooled milk, we add the enzyme and rennet, mixing everything thoroughly. Soon the milk curdles, turning into a cheese mass. She breaks into pieces. If we are going to make the mass soft fast maturing cheese, then the pieces should be large, about like a walnut. If we are talking about ordinary cheese, of the conditional type "Russian", then smaller pieces are needed here, close in size to hazelnuts.

Then the broken mass is distributed by the automatic machine in the forms placed on the special warmed pallet. At the same time, whey, in which the cheese mass floats, flows into a special container.

Here comes the first pause in the production process. After all, the future cheese in the forms should be compacted. This can be done using a special press, or it can be done in a multifunctional bath, where the cheese mass flows from the cheese factory, filling the molds. When all the forms are filled, the lid of the bath is closed and the heating is switched on. Due to the high humidity and temperature, self-pressing of the cheese circles takes place, which after a couple of hours can be placed in a salt solution for salting.

Remember the whey that dripped when molding the cheese mass? So, I don’t pour it into the sewer, but put it into action, earning extra money on this, it would seem, waste. Ask how? It's simple, we make dietary cottage cheese out of it. To do this, the whey is again pumped into the cheese maker, mixed with two liters of milk and a small amount of apple cider vinegar. All this is heated to 92 degrees, and, voila, we get the freshest and most delicious cottage cheese.

And right here mini cheese factory brings me the first money. This is, as you probably already guessed, the sale of cottage cheese. Interestingly, I did not have to look for consumers of this by-product for a long time. Firstly, a confectionery shop in a neighboring town buys it in large quantities. Secondly, I deliver environmentally friendly and natural cottage cheese, which is stored for just a couple of days, to a Moscow eco-product store, where it goes with a bang. And this alone brings in a good income.

But back to cheese. Depending on what kind of cheese we want to get, the blanks are either immersed in a brine bath for several hours or a day, or sprinkled with coarse salt on all sides. After salted cheese is sent to the refrigerator, where it is stored at a temperature of plus 4 to 12 degrees.

Perhaps this is where the most important thing begins. Depending on the type cheese, the heads are laid out on racks, where they will be stored from 2-4 weeks to several months. They require daily inspection, turning over and, if necessary, additional salting of the surface. Currently, most of my cheese matures in about a month. But some of the products I leave for a much longer period. After all, these are my future masterpieces - cheeses that have matured for at least a year!

Demand for such a product in the premium segment is quite high, but foreign manufacturers dominate here. I do not expect to push them out yet, but I intend to win the hearts of true cheese fans with my new products, but for the price I can significantly outperform foreigners, and this is with quite comparable quality. Yes, and I myself do not mind eating a similar product. After all, in fact, partly for the sake of this, I started this whole enterprise.

In principle, this ends my story about the production of cheese. It's time to draw some conclusions. So, we produce up to three different types of cheese per day. In addition, we produce cottage cheese, which literally “off the wheels” every day.

Regarding the implementation of cottage cheese, it was said above. I sell cheese through three channels. Firstly, these are deliveries to the same eco-shops, including online ones, as dietary cottage cheese, where eco-friendly cheese from a private cheese factory is very well sorted. Secondly, there is a small shop at the cheese factory that sells mostly inexpensive cheese for local residents. Thirdly, I recently signed supply contracts with several restaurants.

As you can see, the business is quite successful. Although, to be honest, it’s still not worth talking about an enterprise younger than a year. But, at least, I get such moral satisfaction from my work (and financial, too), which I could not even dream of before, and I still don’t feel like going on vacation at all. But there is a great desire to develop their business further, and there are a lot of plans here.

For example, he decided to master a new direction. I really love the salad with mozzarella, basil, tomatoes and balsamic vinegar. But what a shame to buy foreign cheese for him, and not the one made at my cheese factory. So, in the near future, I will expand my equipment fleet with the appropriate machine for the production of this delicate product.

In addition, there is an expansion to the scale of a typical Italian family cheese dairies. True, for this I have to at least become the owner of a herd of hundreds of cows and get married. The latter will hopefully happen in the near future. And finally, I dream of opening a “cheese boutique”, and maybe several, like those I saw in Switzerland. But that's a completely different story.

One day on a business trip I went to Israel and ended up with a married couple who ran a small farm. We got to them, just during the siesta period: we sat on the terrace, drank homemade wine, ate homemade cheese, laughed and had a great rest. And then I thought that this is probably happiness. They do what they love, they are happy with their product and happy with the people who come to them. I was impressed by their rhythm of life, because at that time my rhythm of life was simply frantic.

After the institute, I was invited to work immediately in an agricultural enterprise. I came there to work as a simple accountant and within seven years became the assistant director of this enterprise. Great job, constant international business trips, driver. Everything was great, but without butterflies in my stomach... There was no joy of self-realization, but there was a constantly growing feeling of dissatisfaction, a feeling that something needed to be changed.

In 2012 I moved to Kyiv following a great love. I was sure that after a good position I would quickly find a job in Kyiv, but it didn’t work out and I spent a year without a job. And so what prompted me to start making cheese, so this is a moment of complete despair. I didn’t understand why I should wake up in the morning, I didn’t want anything, nothing at all! And then one day I remembered my dream, which was then born in Israel. Went to the market, bought milk and made my first cheese. Before that, I had never done this. The Internet, books, memories of past trips to cheese dairies helped ..

Never be afraid to take risks. It is necessary to head into the pool, but consciously. You can suddenly open up new horizons for yourself.

ABOUT BUSINESS

I ate my first cheese. Then with friends. Then friends of friends began to recommend to theirs, and so I got my first clients. They allowed me to experiment with the process, with the recipes, giving me money back through purchases. That's how I developed. The cheese factory completely “dragged out” when it started to turn out, when customers called and thanked for the work.

Photo: Andrey & Sergey Muzhchil

The most important thing in working with a client- success in small things.

Initially (when the cheese was cooked at home) no there was no investment. During the construction of a cheese factory, 10% is borrowed money, and 10% is borrowed money from relatives. The rest is savings + I sold the car and photographic equipment (I was a photographer, and as it turned out, it was once a good investment).

The most difficult in the first 365 days there was work with the staff and the realization that there are moments that cannot be planned :) And you just need to understand this and solve these moments in the order they occur.

Break even points we reached when we began to work at rented facilities. And they started earning money when they opened their own cheese factory.

The name of my creative gastro-workshop “Koza Chka” was born long before I started my own business. Once, back in 2012, my biker friend Ashot and I (when I didn’t even imagine that I would be doing cheese, but only dreamed of it), we sat and drank coffee, thinking about what we would call our brand. Then even the prerequisites were not .., so dream boldly! Dreams must be unattainable for you to achieve what you want. The further you look, the further you jump.

Entering the commercial level occurred after participating in the Street Food Festival. This became obvious after I cooked cheese for about two weeks, and then we put up and sold everything that was in 3 hours. And when people asked if we would be next time, I understood that in the same conditions I would not give out more cheese. So I came to the fact that I need to go to a new level.

For the purchase of serious equipment and there were no funds to open a cheese factory at that time. I got on the Internet and walked through small cheese factories near Kyiv (at that time there were only 3 of them). I wrote letters to them with a proposal to rent their facilities and cook cheese from them. Within an hour, I received an answer from one of the cheese dairies - today it is my friend and colleague Sasha Babin (Babin Kozi). He showed me a lot, told me, and so I worked for him for a year.

Opening your own cheese factory was very scary.: it's scary to be responsible for people, for equipment, for milk, for people from whom you take milk ... But on March 12 we started and I opened my long-awaited cheese factory.

Now I'm starting a little switch from the process, specifically cheese making, to the market in general. I want to go deeper into it. When I faced the issue of equipment for my cheese factory (pasteurizer, racks, molds, etc.), I realized that the Ukrainian market cannot fully provide everything necessary for the work of a small producer, specifically the dairy industry. So I found local “Kulibins” in Poltava who work wonders from food steel. I set tasks for them, and they did (almost “that”) what I needed. Now my colleagues are placing orders for equipment for me. I'm not the only one, it turns out, faced with this (laughs).

Before the launch of the workshop, it was difficult with raw materials. And also, as an “experienced farmer”, I decided to launch a cheese factory in early spring, when there is little milk (smiles). But the goal was set - the launch of the cheese factory in March! At first, she literally went to people and asked for milk. Now several subsidiary farms give me milk.

Now mine the cheese factory also plays a social role in the village- people can earn on milk, which no one has bought from them before. At first, three people brought milk to us, and now it’s almost half the village. Soon we will set tasks with the village council on how to make the population increase the number of CRs (laughs).

ABOUT CHEESES

In my industry I equal to his cheese-making teacher, the Lithuanian cheese maker Valdas (Valdas Kavaliauskas).

Photo: Andrey & Sergey Muzhchil

My Ideal Cheese- Stilton. It's blue moldy, wet, "specifically fragrant" (laughs). I'm trying to make cheese that comes close to it.

What is the best selling cheese?
- he is not here yet, — Tatyana answers ambitiously, — I'm working on it.

The Ukrainian buyer is a gourmet, but the geographical location and genetic factors affect the fact that the tastes of some varieties remain incomprehensible. Some write: “You probably didn’t get the cheese this time” (laughs). Therefore, I am currently working on a range of cheeses: we put cheeses with a less pronounced taste and keep a couple of types exclusively for gourmets.

We invent own names for our cheeses. For example, we have "Korolek", "St. Nicholas", "12". All names have their own stories. Sometimes a name is born in one moment, sometimes it takes months to discuss. .

Why is cheese delicious in Europe? But because there, for centuries, cheese has been made in small cheese dairies, where cheese makers live in their own business, experimenting with recipes. I think we are on the right track!

ABOUT EMPLOYEES

There has always been, is and will be a problem with people who cannot do their job, even according to job descriptions. I was faced with a total reluctance of people to break out to some level higher the level at which they are now - they are satisfied with everything and they do not want more. I think that this is a problem of a national scale - until we "push" the swamp into which we are constantly being sucked, nothing will happen.

For example, comes to me fireman for an interview. I tell him where we have firewood, where to throw it, about the boiler. And then he, such an uncle-closet, asks in surprise: “ What else do I need to chop wood?". I was shocked: no, let's hang a sign for you "Stoker", sit in the corner in my chair and be glad that we have such a stoker (laughs boisterously).

Now I have found my people, I brought many from the Poltava region. The issue with the staff was very acute, since I worked non-stop for two months and realized that a little more, and I didn’t want anything.

By the way, don't be shy voice your concerns to friends and family. I told everyone that there were not enough workers, and thus there were acquaintances of acquaintances who became my team.

Photo: Andrey & Sergey Muzhchil

Learning to delegate other people. It's very hard (laughs). It always seems like you can do it better and no one else will. But when you wake up in the morning and realize that you don’t just have to fly out of the house, and you can drink cold coffee, you understand that delegating obligations is not so bad. It is important to find a middle ground - to give the person authority, but also to outline their presence in the process.

ABOUT ME

« Delusions of grandeur, inadequacy of thinking and unattainable goals”- this is how a friend spoke about me, commented on my status on facebook. And what I want to say is that he is almost 100% right about everything. Of course, I don’t quite agree with megalomania, since I am rarely satisfied with the result. It always seems like things could be done better..

Inadequacy of thinking necessary to make your product unusual and always interesting.

I always set unrealistic goals for myself. And. For example, I dream of receiving the Nobel Prize and I am not shy about talking about it. On what topic - I don’t know yet, but I dream of devoting my life to science too.

My motto: "If something is difficult, then it means exactly that you are on the right track!"

my s Advice for difficult periods in life and business- switch for a couple of days. Make yourself a refresh.

The job you love- it's when you rush about with her like a child. Mentally stroking, talking with her and about her all the time, and so on. If I go somewhere, I immediately call the employees with questions “how are my cheeses, what is their humidity, what temperature, and turn them over, and what are they like from below.” It is important to find the strength to feed this love.

Photo: Andrey & Sergey Muzhchil

In moments of despair I am stylishly stimulated by faith. I am Orthodox, and communication with God and prayer help me! And I also have such an "Ambulance", when everything is gone and soooo sorry for myself - I'm watching the movie "Forest Gump" for the 101st time. I don't know why, but it gets easier.

I am very I believe in signs. It happened to me that the boiler caught fire, the “motor” in the car boiled - everything around started to boil, because we took a crazy start, slept 4 hours a day and, of course, everything was already screaming at us that we needed to stop and rest .

Women's business is different from men's the fact that we project all our emotions onto business. There are emotions that have a positive effect: when we love, we are more enthusiastic about our product and during such periods we make big breakthroughs in business. And there are emotions that stop us and do not allow us to move on.

I now, for example, have such a period - I take a break for a week to rest. My business is at this stage right now. that you need to create every day, bring new ideas and do something that the buyer needs.

I'm inspired my future children! But as mentor and first teacher- my first chief Antonets Semyon.

To relieve stress, I reboot: silence, only relatives nearby, long conversations about nothing, sweet tea. And since last autumn, also hiking in the mountains.

My day begins with coffee + re-reading the news and 2 minutes standing “in the bar”. Over the past 6 months, I have developed such a regimen: at 02:00 - lights out, and at 06:00 - rise. But in this mode, no more than 2 weeks is possible, otherwise there is a risk of “burning out”. Then some 8-hour sleep. Again, 4 hours of sleep.

Smoking won, it seems, :) Unbalanced nutrition and I forget to drink a vitamin in the morning - I’m still fighting with this :)

Time for family? Everything is bad with this. Relatives are not satisfied, I am unsatisfied :). Our meetings are always short, but sooooo soulful and filled with joy and love. I am working to change the situation for my family over time.

Now in business, I'm getting to the point where I'm enjoying myself. Perhaps this is wrong from a business point of view, but so far I have it, now I want to switch to family planning and harmonization of life in general.

Experts note that today cheese is one of the most sought-after products. Demand for it is steadily growing, and there are not so many small farms on the market. Therefore, a cheese mini-factory can turn out to be a highly profitable enterprise.

First step

Starting any business, cheese-making in particular, must be done with a clear definition of a development strategy. To do this, you need to draw up a detailed business plan for the production of cheese. This will help you avoid unnecessary expenses in the future.

Your business plan should cover the following questions:

• Registration and other documentation.
• Determining the range and market needs.
• Equipment selection.
• Selection of suppliers of raw materials.
• Personnel selection.
• Formation of financial calculations.
• Sales and advertising.

Registration and other documentation

First of all, you need to officially register your company. Since the production is small, you can register as an individual entrepreneur. But still, manufacturing enterprises often stop at the organizational form of an LLC, since they are more willing to cooperate with legal entities and trust more. For taxation, they take a simplified system when 6% of revenue or 15% of net income is paid.

To open a mini-workshop, you will have to issue a number of permits. Therefore, it is better to leave this issue in the hands of a competent lawyer.

Market research

While all the necessary documents are being prepared, it is necessary to study the market, its needs, and its potential customers. Analyze the work of competitors, the range of their products, what is the average price in the market. Determine the level of solvency of the population of the sales region. This will help you form your pricing policy and product range.

The most popular are hard cheeses, but the technology of their preparation requires considerable time. Unlike cream and tea cheeses, the production of hard cheeses requires their pre-aging. At the same time, the production of hard cheeses of the premium segment will require at least a year for maturation. This level of cheese dairy is usually opened by experienced producers.

It is also important to decide on the assortment because the equipment for cheese production also depends on the type of cheese.

Cheeses are of the following varieties:

• rennet;
• solid;
• soft;
• brine;
• fermented milk;
• whey;
• smoked
• with Penicillium mold.

room

A mini-workshop for the production of cheese for about 100 kg per day should be located in a room of 20 sq. m. For rent, you need to find about 30-50 thousand rubles. But as a rule, any farm can allocate such an area on its territory. Cheese making equipment is quite compact, about 70 cm in diameter and 90 cm in height.

It is important that the room has cold and hot water supply, sewerage, ventilation, heating. In general, a cheese factory should meet the typical requirements for a food production facility. These include:

• daylight;
• metal or plastic furniture;
• the walls are tiled;
• fire safety equipment.

Cheese production equipment

During the preparation of cheeses, the equipment allows you to automate the coagulation of milk, the formation of cheese grains, mass molding, its pressing and salting. Cooling chambers are purchased separately for storage and maturation.

It is necessary to determine in advance what the production technology will be, because any changes in it require changes in the production process and may require the purchase of new equipment for the workshop.

The main and auxiliary equipment is purchased for the cheese factory. The main one includes a capacity of 50 liters. from stainless steel. Auxiliary:

• racks;
• milk filters;
• coolers;
• ripening chambers;
• press tables;
• cheese molds;
• several brine pools, etc.

Usually a ready-made production line of various capacities is offered. For example, in a mini-workshop of a small farm, you can put a 120-liter line that will process 500 liters of milk per day.

The choice of equipment must be approached carefully and not save on it, because the quality depends on it, and, accordingly, the demand for your product and the success of your business. Most often, cheese dairies are equipped with Italian equipment. They have not only an optimal price-quality ratio, but also versatility, the use of high technologies. Such a line will cost about 50 thousand euros. In any case, it is important that the equipment supplier provides further maintenance.

The domestic line will cost less - from 150 thousand rubles. with a capacity of 70-1000 liters of milk per day. On it at least you can make:

• 5 kg of sour cream (fat content 20%);
• 13 kg of soft cheese;
• 7 kg of hard cheese;
• 100 liters of drinking products.

Choosing raw materials

The technology of making cheeses allows the use of cow, goat, sheep and other types of milk. You can get it in several ways:

• purchase in private farms;
• purchase in farms;
• keeping your own herd.

The first option is the most risky, since it is difficult to trace the quality of milk delivered. But this is the cheapest way. Villagers will be happy to take advantage of the opportunity to earn extra money on milk, especially if you organize its transportation.

It is more reliable to buy milk for the cheese factory in farms, which are forced to sell its surplus to factories at low prices. But the best option is your own herd. Then the milk is obtained at cost, and you yourself can monitor its quality.

The technology of making cheeses is special in that it does not have production waste. Everything can be used for sale. You can sell not only hard, soft, rennet cheese, but also the whey that remains after cooking.

Cooking technology

For manufacturing, a typical technology for the production of hard and soft cheeses is used. It includes the following processes:

• preparation of milk for curdling by adding special substances and heating;
• formation and maturation of cheese;
• packaging and sales.

Manufacturing technology implies that the mini-workshop will be divided into production zones, storage facilities and shipping facilities.

Suluguni cooking

For example, let's talk about a simplified technology for the production of Suluguni cheese. This is one of the most popular pickled Georgian cheese varieties. Classic suluguni is made from cow's milk or buffalo's milk. A combination of two types of milk in various proportions is also acceptable.

For the preparation of suluguni, fermentation enzymes and several rennets are added to the raw materials. At the same time, the dishes should not be enamelled, otherwise you will not succeed in suluguni. Then, at a temperature of 30-35 about C for half an hour, the mixture is boiled. Every 10 minutes, it must be gently and very slowly stirred until a clot forms. Suluguni is cooked in one boil. In the process of cooking, the clot is periodically gently turned over so that it boils well on all sides. At the end of cooking, the whey is pumped out, and the suluguni is pressed so that part of the whey remains in it. Under pressure, the cheese ripens for 2-5 hours, while it must be periodically turned over. The ripened suluguni is cut into pieces and sent for scraping. This process takes place in brine baths. The salting time of suluguni depends on the size of the pieces.

Processed cheese preparation

An integral part of the production is processed cheese, which is prepared from the remnants of raw materials. To do this, the raw material is cleaned, filtered, ground and mixed in the tank. In the same place, with constant stirring under the influence of high temperature, melting occurs with the addition of melting salts. Such cheese is packed hot, and then put into cooling chambers.

Making soft cheeses

The easiest way to prepare soft cheeses. In this case, it is important to curdle the milk, drain and compress the cheese into portions for sale. The main advantage of soft varieties is a short production time. Such cheeses are prepared without aging in a couple of days, within a week, or using a long-term ripening technology (up to 45 days). They must be completed within two weeks. At the same time, the best taste qualities appear in the first week.

Production of elite varieties

As a rule, it requires a long time for the aging of the product. For example, for the manufacture of Brie cheese, after fermentation, the raw materials are kept for 18 hours, and after adding the mold, they are kept for about two more months. Mozzarella belongs to the elite varieties, but it is prepared relatively quickly and without the use of various additives. It takes no more than two days to make it. It retains all the useful properties, rich in calcium content.

Elite varieties also include goat cheese, Feta cheese, as well as semi-hard cheeses. The latter are prepared according to the technology of hard cheese. But they are formed independently, without the use of a mechanical press.

Staff

The mini-cheese factory will need a little staff. The line will require 1-3 people for maintenance, depending on its performance. It is also difficult to open a mini-production without the help of a technologist. He knows all the intricacies of making the product and will help develop his own varieties of cheese.

The work will require the services of a manager for the supply of raw materials and marketing of finished products. These functions can be taken over by the owner of a mini-production. In general, the success of a business largely depends on the staff. Not surprisingly, in Italy, the Mecca of cheese making, most of these businesses are small family farms. They have a herd of 100 heads, a workshop for making cheeses and a small shop selling them.

Sales options

It doesn't matter what kind of cheese you decide to specialize in: soft, hard or rennet, first of all, you need to decide on the distribution channels. Ideally, if there is a more or less large city nearby. Then the product can be implemented in several ways:

• delivery to catering establishments;
• to small retail chains within the city;
• wholesale deliveries to retail stores;
• sales to wholesale dealers;
• trade from a car shop on the road;
• sales in the markets;
• sale through a branded small store.

Through your store, you can sell not only suluguni, hard, rennet and soft cheeses, but also excess milk, whey. This will increase the profitability of your production. It is not bad to arrange deliveries to various eco-product stores. In restaurants and cafes, you can sell elite varieties of cheese or even cook it to order.

The only thing that needs to be clearly understood is that cheese production will not give a quick result. The production line alone costs a lot of money, which will not pay off in one year. Not to mention that the production cycle of some types of cheese takes more than one month.

Production calculations

The opening of production will require the following capital expenditures (thousand rubles):

• production line with delivery and installation - 300;
• repair of the premises - 200;
• employee training - 30;
• registration and other expenses - 100.

In total, approximately 630 thousand rubles will be required.

In addition to these funds, each month the following will be spent on production (thousand rubles):

• advertising - 20;
• utility costs - 30;
• salary for 4 people - 80;
• rent - 30;
• other expenses - 50.

In total, you will need to lay out about 210 thousand rubles every month.

In a month with 22 days of work and a productivity of 100 kg of product per day, 2200 kg of hard and soft cheeses can be produced. On average, their selling price will be about 200 rubles / kg. If we subtract the cost of raw materials, then the monthly revenue will be 286 thousand rubles. From this amount it is necessary to subtract fixed costs, the amount of tax, and then the profit will be about 64 thousand rubles. per month. This means that if you sell completely all prepared products, you can reach a payback in 10 months.

You can download a detailed business plan for opening a cheese factory at

Consumer interest in a healthy food ingredient like cheese never wanes. Therefore, cheese making brings a stable income. If an entrepreneur decides to master the production of cheese as a business, there is an opportunity to create his own cheese factory without fabulous investments.

How to open a cheese factory from scratch - business plan, technologies, permits

To formalize the legal side of production and resolve all issues on the organization of processes - this is the main thing from which you should start running your business. Do not forget that there are always increased requirements for the food industry, so an entrepreneur should take them with all responsibility and formalize his activities in accordance with the law.

Stable production growth, the creation of new budget equipment and marketing moves calculated to the smallest detail should stimulate businessmen to the successful development of the industry. Cheese making can be called a progressive idea of ​​​​production at home.

Sales market analysis

If you are planning to make homemade cheese for further sale, then you should not rely on your own shelf in large-scale retail chains. Home production refers to small-scale wholesale production, which has competitors in the form of large manufacturers specializing in the production of similar products.

Network merchants work in strict conditions on terms of delivery. And this is not always an acceptable condition for an individual entrepreneur. Due to small volumes of production and lack of own space in supermarkets, it is not possible to count on sales through network sellers.

At the beginning of creating your own business, an entrepreneur should make a complete analysis of the market and its competitiveness. Weigh all the alternatives, calculate the possibilities and draw significant conclusions based on this.

Pay special attention to the price of these products in your city or region, compare the volumes of a specific base. Your products should be sold on time, and only then the losses from force majeure will be minimal.

Cheese dairy business plan

If we take as a basis the production volume of up to 100 kg of cheese per day, then three types of costs will be required - constant, one-time and monthly. And if you are interested in how much it costs to open a cheese factory, then pay attention to these indicators.

Fixed costs for each month:

1. Rent of premises for cheese production - 45,000 rubles (area up to 60 sq. meters).
2. Payments for utilities within the limits of 30,000 rubles per month.
3. Monthly salary for employees, taking into account insurance deductions for 4 people, is 90,000 rubles.
4. Advertising your products - up to 15,000 rubles.
5. Unforeseen expenses - 40,000 rubles.

Total: 220,000 rubles.

One-time costs:

1. Purchase of the necessary equipment with its delivery and installation - 350,000 rubles.
2. Registration of your business and organization of work - 50,000 rubles.
3. Hiring and training employees - 30,000 rubles.
4. Indoor repair and cleaning - 250,000 rubles.
5. Other expenses - 30,000 rubles.

The total approximate expense is: 710,000 rubles.

Estimated income:

1. Cheese production for 23 working days - 2300 kg.
2. The cost of cheese products for sale is 210 rubles per kg.
3. The price of raw materials for manufacturing is 60 rubles per kg.
4. The price for all raw materials per month is 160,000 rubles.
5. Monthly income 500,000 rubles.
6. Profit for the month minus the purchase of raw materials - 300,000 rubles.

From the total revenue, you need to subtract the amount for fixed expenses, and in the end you get the expected result.

Important: when calculating, one should take into account the possibility of fluctuations in numbers both up and down. From the amount received, deduct 15% for tax payment and get the amount of net income for the month. The entrepreneur will see the expected payback no earlier than in 6 months.

Registration of a cheese factory in Russia

For the full-fledged conduct of their business, an entrepreneur needs to undergo legal registration of his enterprise. You can register your business:

• as a farm with mandatory taxation of 6%;
• joint-stock company (JSC) with a simplified taxation system of 15%.

Important: when registering, an entrepreneur should contact the branch of the Federal Tax Service of Russia at the place of residence.

The entrepreneur should collect the following documents:

• a copy of the passport of a citizen of the country;
• application form for opening production;
• application for the transition to a simplified taxation system;
• TIN certificate;
• confirmation of payment of state duty.

Registration will take at least three business days. When submitting documents, the applicant is given a receipt.

Product certification is the main component for its possible implementation in the future. This requires a list of documents:

• application for product certification;
• documents of a legal entity;
• raw material certification.

After the submission of all documents, the newly opened enterprise is entered into the database of the State Register of Objects of the GOST RF Certification System.

Step-by-step instructions for opening a cheese production

To conduct production for the manufacture of cheese products, a sequence of actions should be clearly developed. We should not forget about the requirements for the premises, the purchase of raw materials and equipment, the recruitment of personnel for work. For a better understanding, we will consider each item separately.

Step 1. Room

The owner of the cheese production must take into account all the technical standards and requirements of the regulations that apply to the premises. Otherwise, he faces an administrative penalty.

Room requirements:

• high-quality lighting, heating and water supply;
• the presence of a working sewer system;
• renovation of the premises and wall decoration with antibacterial tiles;
• working ventilation system and fire safety equipment.

Step 2. Purchase of raw materials

An important stage is the purchase and preparation of raw materials for production. The main ingredient for cheese is milk.

The technological process makes it possible to use cow, goat and sheep milk. You can get it in the following ways:

• purchase of raw materials from private individuals;
• on farms;
• keeping your own herd.

The first method is not suitable due to the unreliability of product quality. The purchase of raw materials is best done in farms. In order to avoid the acquisition of low-quality raw materials, distributors must be required to provide documentary evidence of certification of the products sold.

The best option is to grow your herd. Then the entrepreneur will be sure of the quality of the main raw material.

This also applies to the processing and cultivation of special additives, for example, spices to create new varieties of cheese products.

Transportation of milk can be carried out on your own transport. This is beneficial because the employee will be responsible for compliance with the rules for the transportation and delivery of raw materials to the storage location. Store milk for further processing in clean closed containers in refrigeration equipment.

Conditions for the purchase of milk:

1. A veterinary certificate must confirm the quality of the milk.
2. The temperature of the purchased milk should not exceed 12 normal units.
3. The fat content of the product is up to 3%.
4. Does not contain antibiotics.

Step 3 Equipment

Without special equipment and additional devices, the technology will not be sustained at any of the stages of cheese production. You will need:

1. Forming equipment.
2. Closed storage tanks for raw materials.
3. Filters for milk processing.
4. Baths or pools for long-term pasteurization.
5. Cheese ripening chambers.
6. Milk coolers.
7. Racks for sorting and ripening finished products.
8. Paraffiners for long-term storage of cheese.
9. Containers for moving products.
10. Press tables.

For mini-workshops, you can purchase a ready-made line with the desired performance factor. To process 600 liters of milk, an automatic line of 120 meters is enough.

The quality of products depends on the operation of the equipment, so it is better to buy your own than to rent for a while.

For the production of cheese at home, Italian-made lines are most suitable. The optimal ratio of price and quality, as well as the use of high technology will help to make products excellent in taste.

It is best to purchase equipment from direct suppliers, agreeing on its further maintenance.

The cost of domestic equipment starts from 180,000 rubles, but it does not differ in high performance. Although in conditions of small production it is quite possible to obtain soft, hard cheese and sour cream in minimal volumes.

Step 4. Employees

To service the line in a small production, up to 3 people will be needed. Also, your business cannot do without the help of a cheese-making technologist. His knowledge will help develop new types of cheeses and will be required in many technological aspects of cheese making.

Also, you can not do without a manager for the sale and supply of products. If it is not possible to hire such a unit, then the owner will have to take over its functions.

Personnel must be registered for work officially, in accordance with the laws of the country.

Documents for applying for a job:

1. Passport and its copy.
2. Employment history.
3. Food Industry Diploma or Certificate of Completion of Similar Courses.
4. Military ID.
5. Sanitary book.

Very important: it is not allowed to demand from citizens entering work documents prohibited by the legislation of the Russian Federation.

Technology for the production of sour-milk cheese at home

Knowledge of the technological process makes it possible to correctly develop a cheese dairy business plan. The choice of equipment is based on the factor what type of cheese you have come up with to make - sour-milk or rennet.

The production of sour milk cheese includes the following processes:

• curdling milk with heat and additional spices;
• formation of cheese mass;
• packaging in special containers and transportation for sale.

Recipe for sour milk cheese at home "Skyr":

1. Boil 1 liter of fresh milk.
2. Pour 1 liter of curdled milk into boiling milk.
3. Boil the mixture for 4 minutes (carefully monitor the rise of the foam).
4. Remove the container from the heat and strain the whey.
5. Gently press the resulting cheese to drain excess liquid.

As a result of cooking, a product with a delicate creamy taste will be obtained. Cheese can be tasted immediately.

Recipe for Lithuanian sour milk cheese at home:

1. Sprinkle the finished cottage cheese with salt and mix.
2. The resulting mass is twisted twice in a meat grinder.
3. Add spices to taste and mix well.
4. Cheese is formed in canvas or linen bags.
5. The bags are pressed down with a load or a press and incubated for 12 hours.

The cheese obtained according to this recipe has a pleasant aroma and light taste.

Technology for the production of rennet cheese at home

Rennet cheese is made using a special rennet. Thanks to this leaven, the production of this product is very fast. In addition to rennet, various spices, dried fruits, nuts and herbs are added to the cheese. For the production of cheese of this type, a certain technology is needed. But at home, it is quite possible to make a tasty and healthy dish.

Recipe for rennet cheese "Mozzarella" at home.

To make cheese you need:

• milk - 1 liter;
• rennet - 10 grams;
• salt - 1 tablespoon;
• lemon juice - 1 tablespoon;
• water - 1 liter.

Cooking:

1. Heat milk, add lemon juice and rennet.
2. Stir and prevent boiling.
3. Squeeze out the resulting mass and drain the whey.
4. Boil water with salt and gently lower the cheese into it.
5. The viscous mass must be kneaded with gloves, dipping several times in water. Cheese should become homogeneous and whole.
6. Roll the cheese on cling film into a ball, form and leave to cool.

The cheese prepared according to the provided recipe tastes very much like a purchased product. In the same way, you can cook the famous parmesan.

Recipe for rennet cheese with mold at home.

Ingredients you will need:

• milk - 3 liters;
• salt - 1 tablespoon;
• rennet - a quarter of a teaspoon;
• lemon juice - half a teaspoon;
• piece of soft brie cheese.

Cooking:

1. Mix lemon juice with water.
2. Heat the milk until hot and pour in the lemon mixture.
3. While whisking the mixture, dissolve the rennet in it.
4. Cut the resulting thickened mass with a slotted spoon and leave for 10 minutes until whey appears.
5. Put the container with the mass on the fire and mix thoroughly until the cheese begins to settle to the bottom.
6. Drain the whey and salt the cheese.
7. Divide the resulting product into molds.
8. Let the cheese stand for several days in the refrigerator, wrap in a cloth before cooling.
9. After a few days, cut a piece of brie cheese and rub the resulting product with the side with mold. This is necessary in order for the disputes to penetrate inside.
10. Transfer the cheese to a container and leave in the refrigerator for 10 days.
11. After 10 days, turn the cheese in the container over to the other side.
12. When the cheese ripens (this takes 1 month), it can be served at the table.

This type of homemade cheese will turn out with a spicy aroma and mushroom taste.

What else can be produced in a cheese factory?

In the conditions of stable operation of the cheese factory, it is also possible to produce:

• processed cheese;
• soft cheeses;
• elite varieties of cheeses;
• suluguni;
• tofu;
• Adyghe cheese;
• yogurt;
• sour cream;
• cream with a high percentage of fat and fat-free;
• kefir;
• bioyogurt;
• glazed curds;
• cheese mass;
• butter;
• cheese dessert;
• soft cheese cream;
• drinking yogurt with fruit additives.

Greek yogurt recipe

This delicious dessert differs from the classic version with its soft texture and resemblance to buttercream.

Ingredients needed to make it:

• 1 liter of fresh milk;
• 250 ml. plain yogurt.

Cooking:

1. Boil milk and leave to cool until warm.
2. Dilute yogurt with a little milk.
3. Combine liquid yogurt with chilled milk.
4. Cover the container and leave it in a warm place for 8 hours.
5. After aging, carefully put the yogurt in the refrigerator for a day. You don't need to stir or shake it.
6. After a day, strain it through two layers of gauze and allow excess liquid to drain.
7. Put the resulting Greek yogurt in the refrigerator to set for 3 hours.
8. After the time has passed, you can apply.

glazed cheese recipe

This delicate dessert has long gained its popularity among consumers. A simple recipe makes it possible to make your favorite delicacy in any quantity.

Required Ingredients:

• 500 g of fatty cottage cheese;
• 100 g of high-fat cream;
• 200 g of powdered sugar;
• 1 teaspoon vanilla sugar;
• 200 g dark chocolate;
• 200 g milk chocolate;
• nuts, dried apricots, raisins or jam as desired.

Cooking:

1. Rub the cottage cheese through a sieve, add cream to it and beat.
2. Add the selected additional ingredients - nuts or dried apricots - to the resulting cheese mass.
3. Roll the mass into a bar, spread out in special forms and refrigerate for 1 hour to solidify.
4. Melt the chocolate in a water bath and dip the curd bar into it.
5. Arrange the resulting dessert on a wire rack and send for 2 hours in the refrigerator to solidify.

In the recipe, you can change the ingredients or apply other technologies.

Advantages and disadvantages of cheese making as a business

When it comes to the question of how to profitably open a cheese factory, they always begin to consider the advantages of this idea. They can be safely attributed to:

1. The demand for a cheese product among the population.
2. Acceptable price for raw materials for the manufacture of products.
3. The ban on the import of imported products, which makes it possible to promote the goods of local manufacturers.

Every business has its own pitfalls and risks, so you need to be prepared for them.

Main disadvantages:

1. Short shelf life of some cheese products.
2. High competition.
3. The unsatisfactory quality of raw materials entails the manufacture of low-quality products.
4. Lack of distribution channels.

Sales of cheese products

The sale of cheese needs to be adjusted gradually, focusing on consumer demand. Any legal means is suitable for the sale of products. First you need to look at the price of goods in city markets, shops and trade pavilions. Constant advertising of your product allows you to form a circle of regular customers.

The main task is to orient the assortment of goods to consumer demand. For example, if many customers appreciate soft cheese varieties, then it is necessary to work on the development of new technologies in this direction.

Important: the ability to listen to the wishes of customers, follow useful tips and hear information will depend on the production of cheese at home as a business.

Also, a traveling truck shop can provide a constant sale of cheese to remote regions. A good channel for the sale of goods is catering establishments: restaurants, cafes, fast food enterprises, pizzerias.

Opening your company store with a "cheese" name in a crowded place will attract a certain flow of customers.

Try to establish contact with intermediaries who can sell your products.

Calculating the profitability of cheese making

When working in the food industry, do not expect quick profits. But a properly established production with a thoroughly drawn up business plan will guarantee a good income in the future. A cheese factory cannot exist without the necessary raw materials, and farmers will be interested in your business developing and bringing benefits. As soon as the cheese factory returns the initial investment, then only we can talk about its profitability.

The main criteria for the profitability of the cheese business.

1. The purchasing power of the population.
2. The variety and quality of the range.
3. Equipment with high production capacity.
4. Qualified specialists.
5. Established points of sale.
6. A room with special climatic conditions and refrigeration equipment.

Payback can be expected for each type of activity at different times. Eg:

• for home production up to 2 years;
• farming - up to 3 years;
• mini-cheese factories - up to 1.5 years;
• large-scale enterprise up to 4 years.

The Importance of Promotions

Can be used:

• distribution of booklets, business cards, flyers;
• badges, mugs and pencils with your company logo;
• announcement in the media;
• site on the Internet;
• colorful signs with pointers;
• promotions with free tasting of products;
• prizes for bulk purchase.

Organization of a business from scratch, subject to a competent approach, will allow you to have a constant profit. A large assortment of goods is a confirmation of the reliability of the company and the opportunity to increase its income. No need to rush and hope for special luck. It is best to write a well-thought-out business plan, calculate your investments and reap the benefits of your success, and not be ignorant and jealous of your competitors. And do not forget that successful people always attract money to themselves.

In this article:

The attractiveness of the cheese market was appreciated by Russian businessmen a few years ago, when domestic production began to grow. Modern trends persist to this day: the product is in demand on the market.

For the production of high-quality cheese, it is necessary to strictly observe the technology, to maintain the product with the optimal temperature in the room.

We draw up documents for the enterprise for the production of cheese

Before starting production activities and purchasing equipment, you should take care of obtaining the necessary permits and draw up the relevant documentation.

This cost estimate will include:

• obtaining the right to purchase (lease) land and build;
• company registration;
• conclusion of contracts;
• licensing and product certification.

All this should be taken care of in advance, otherwise unforeseen circumstances may arise already in the process of making hard cheese.

As for the choice of legal form, it would be preferable to carry out activities through an LLC (with a simplified form of taxation) or an individual entrepreneur. Both options will significantly reduce taxes on the payment of taxes.

Since cheese (cheese) is a product of the dairy industry, its certification is a mandatory procedure.

For example, on Russian cheese you need to get a declaration of conformity code OKP 92 2511. It is issued to the manufacturer or to the contract, indicating the exact number of the lot.

You must provide the following documents:

• application;
• constituent documents of the applicant;
• Contract;
• phytosanitary registration certificate;
• label layouts;
• veterinary certificate.

We purchase a mini workshop for the production of hard cheese

To establish the production process, it is necessary to purchase specialized equipment, which will consist of:

• long-term pasteurization baths, 100 liters;
• paraffiner, volume 75 l.;
• IPKS baths, 200 l;
• cheese press;
• two molds for cheese;
• 2 refrigerating chambers;
• desktop.

Long pasteurization bath

paraffiner

IPKS bath

Basic requirements for raw materials

The taste of hard cheese depends on the quality of the main components.

Compliance with the following conditions is mandatory:

• milk should come exclusively from healthy cows;
• the level of active acidity on the pH meter should not be lower than 6.8;
• lack of antibiotics;
• basic level of fat content, within 3.5 - protein content not less than 3.0% - acceptance temperature not higher than 12 ° C

Contracts should be concluded with milk suppliers, in which the above requirements for milk quality, quantity, payment terms, deferment (if necessary), delivery methods are prescribed.

Russian cheese production technology

Cheese production technology is a complex biochemical process that occurs under the influence of microflora and enzymes and requires strict sequence in the process of its manufacture.

Cheese production steps:

• milk preparation;
• coagulation of milk and obtaining a homogeneous mass;
• cheese maturation;
• salt cheese.

Hardware flow diagram

The hardware technological scheme of cheese production is shown in the following photo:

In cheesemaking, special requirements are imposed on the quality of raw materials.

Milk preparation

It should contain a sufficient amount of protein, thus increasing the yield of the product and reducing the consumption of raw materials. First of all, milk must be cleaned and cooled to prevent the development of microflora and its subsequent spoilage. In this process, milk purifying filters or separators are used.

Milk is cooled to a temperature of 7-8°C on plate coolers of the required capacity.

Milk maturation

The maturation of milk occurs from 12 to 24 hours, during this period it gains acidity.

Excerpt necessary for both raw purified milk and pasteurized. In pasteurized milk, a starter culture of lactic acid bacteria (or a rennet component) should be added.

The use of fresh milk with the addition of mature milk is allowed (ratio 2 to 1).

After that, the milk should be cooled to the clotting temperature. Its normalization is carried out on cream separators, and pasteurization - on pasteurization and cooling units at temperatures of 74-76 ° C for about 20 seconds. With the help of heat treatment, vegetative forms of microorganisms are destroyed, enzymes are inactivated and milk is prepared for clotting (up to a temperature of 32°C). The acidity of milk before the coagulation process should be at least 20-22 degrees Turner.

Rennet coagulation

In a cheese bath, it is prepared for rennet coagulation, namely, a bacterial starter is added; chloride and calcium solution. If necessary, add rennet. For the manufacture of Russian cheese, sourdough from lactic acid and aromatic streptococci is often used (in the amount of 0.8-1.1%).

Quite often, mature milk (a fifth of the total) is used in the production process in order to increase the calcium content and the quality of the clot. The addition of rennet guarantees the formation of a strong clot in a short time.

The process of milk coagulation occurs at a temperature of 32 ° C for half an hour. The resulting clot is cut and dried for 45 minutes, and the third part of the whey is removed. In order to accelerate dehydration, it is recommended to carry out a second heating of the cheese grain (t 40 ° C - 30 min.).

Dry the cheese mass after the second heating for 50 minutes.

Thus, the duration of the entire treatment is about 2-3 hours. The grain size should be 5-6 mm.

The process of salting cheese and the formation of the product

Salting hard cheese is carried out at the very end of the drying of the cheese grain, after removing 70% of the whey. Concentrated salt brine is added to the grain, stirring for 30 minutes. Now you can proceed to the molding of the product.

With the help of a pump, the cheese grain is fed to the whey separator, from where it is poured into molds.

Self-pressing should occur within an hour, subject to a single turning. After that, on specialized equipment (press), the cheese mass is pressed for another 4 hours, where its active acidity increases significantly.

The cheese is dried for 10 days, after which it is covered with a paraffin-polymer alloy.

It is also necessary to carry out technochemical control of cheese production for compliance with generally accepted standards.

Cheese production business plan

The cost of raw materials, premises and equipment for a cheese mini-factory

To start production activities, the mini-factory needs a production facility with an area of ​​300 square meters with engineering and technical communications. It will house a cheese production shop, a warehouse for finished products and a living room for employees. It can be purchased or rented.

Assume a monthly rental cost of 5,000 rubles.

The cost of the production line will be 207,880 rubles (capital costs).

Working capital will consist of:

• purchases of raw materials;
• monthly FOT.

To prepare 1 kg. hard cheese (containing 45% water) requires 9 liters of milk. The average cost of 1 liter is 16 rubles. Starter from lactic acid and aromatic streptococci: 1 dose for every 1000 liters.

Based on the monthly output - 5,000 kg. hard cheese, the costs will be:

• Milk - 35,000 liters x 13 rubles = 455,000 rubles;
• Starter cultures - 45 pieces of 30 rubles each = 1350 rubles;
• Monthly utility bills will be 10,000 rubles.

Thus, the cost of the finished product will be 466,350 rubles per month. (5,596,200 rubles per year).

Recruiting staff:

• director - 30,000 rubles;
• technologist - 22,000 rubles;
• cheese maker - 18,000 rubles;
• storekeeper - 15,000 rubles;
• 3 workers - 30,000 rubles.

Total payroll: 115,000 rubles per month (1,380,000 rubles per year).

Revenue and profit from the sale of cheese

Calculation of annual revenue: monthly production x cost of 1 kg. cheese = 5,000 x 250 rubles x 12 months. = 15 million rubles.

Gross annual profit(revenue-cost) = 9,403,800 rubles.

Total expenses, taking into account the initial investment in equipment - 7,184,080 rubles.

Profit before tax (gross profit - total costs) = 2,219,720 rubles. Profit after tax (15%) - 1,886,762 rubles. This will be the amount of net profit.

profitability ratio(net profit/revenue) will be 20.06%.

It should be noted that in the case of the acquisition of a functioning mini-shop, it becomes possible to save up to several million rubles.

The main directions of cheese sales

It is necessary to determine the pricing policy and intended markets for the produced hard cheese at the initial stage of developing a business plan for a mini-factory.

In the first months, you can sell products in the region where production facilities are located. And only then, as the volume of output increases, it will be possible to increase the sales market in other areas.

Enterprises that produce mainly hard cheeses subsequently expand their range by making cottage cheese, sour cream, glazed curds, etc.

The main advantage of such products is the short production time (one to two days). Thus, the profitability of the enterprise increases.

According to sales statistics, medium-priced hard cheeses are in the lead. Elite varieties of high fat content cannot overcome even 10% of the total consumption. It turns out that the target audience will be a buyer with an average level of income.

Therefore, it will be more profitable to produce hard varieties of cheese of the middle price segment.

Of course, the main consumers will be shops and supermarkets, cafes and restaurants, with which long-term and mutually beneficial cooperation should be established. Later, after overcoming the payback period, it may even conquer the international market by selling products for export.