• Work with providers
• Business registration
• Cheese production technology
• Cheese cost calculations
• How much can you earn
• • • • Similar business ideas:

The opening of a cheese factory is quite a promising project, given that the consumption of cheese is only growing every year. Crisis phenomena, of course, somewhat worsened the trend, however, a Russian resident still consumes about 4 times less cheese than a European one. This means that the potential of the market is huge and new players will find their place here.

In the meantime, the organization of a serious cheese-making company requires millions of investments, which is practically unattainable for a small businessman in today's conditions. But there is a way out - a mini-cheese factory. With the help of modern compact lines, it is possible to open a small production hall on an area of ​​​​100 square meters. m., while spending no more than 1 million rubles. As the sales volume grows, it is possible to equip the cheese factory with new equipment and increase production capacity.

How much money do you need to invest to open a cheese factory

An unambiguous answer to the question of how much it costs to open a mini-cheese factory cannot be found. Many factors can affect the final cost of a project. For example, a room may be owned or leased (we recommend reading " How to conclude a lease agreement"). If you find an option with ready-made communications and interior decoration in accordance with all requirements, you can save up to 300,000 rubles. and more. For example, a former dining room is perfect for opening a mini-cheese factory. Also, the cost of equipment, which depends not only on productivity, but also on the line manufacturer, can have a significant impact on the amount of investment. An example start-up cost breakdown might look like this:

• Line for the production of cheese, with a capacity of up to 2000 l. processed milk per day - from 400,000 rubles.
• Auxiliary equipment (tables, carts, racks, etc.) - from 80,000 rubles.
• Repair of the premises (if required) - from 150,000 rubles.
• Rental deposit - from 60,000 rubles.
• Purchase of raw materials (milk, enzyme) - from 70,000 rubles.
• Certification, obtaining permits - from 100,000 rubles.
• Company registration and other expenses - from 50,000 rubles.

Total - from 910,000 rubles.

Work with providers

Milk for cheese production is purchased from farms and SPK. The average price per liter of milk in the summer is 25 rubles. (2016). In winter, the wholesale price increases by 20 - 30%. Rennet, which promotes the separation of proteins from whey, is purchased in specialized stores. Approximately 100 ml of enzyme is required for 500 liters of milk. The price in stores for such a volume is from 400 rubles.

Business registration

The best option for decorating a mini-cheese factory is limited liability company. Why not IP? The fact is that most large stores and retail chains prefer to work mainly with legal entities (for tax deductions), and the status of an individual entrepreneur, as you know, is an individual.

Which taxation system to choose

As tax systems USN is considered the best option. You can choose two options: pay 6% of the proceeds, or 15% of the profits of the cheese factory. What is more profitable will show the calculations. If the costs are too high, then you should definitely go for 15% of the profit. Further, beginners may have a question with the certification of production. For the production of cheese, certification is required, you can read about it on the Rostest website. The issuance of a certificate for cheese is carried out by Rostest in accordance with the technical regulations. The certificate enables the manufacturer to mark their products in accordance with the law. Without this document, it is impossible to get on store shelves. When obtaining a certificate, the following documents may be required:

• Certificate for raw materials (to be asked from the supplier of milk and sourdough)
• Veterinary certificate for dairy raw materials
• Expert opinion of Rospotrebnadzor

What equipment to choose for cheese making

There are not so many suppliers of equipment for mini-cheese factories. Basically, such equipment is purchased abroad. Among domestic manufacturers, one can single out the company PK MOLEKSPERT LLC, based in Barnaul. The most famous manufacturer of mini-cheese factories in Europe is Sfoggia. The company produces several models of cheese makers for 120 and 360 liters. At the same time, the equipment can operate both from electricity and from gas or diesel fuel. If you use the gas version, you can significantly save on electricity.

As for the technical characteristics, the 360 ​​liter model is capable of processing up to 1400 liters of milk in 16 hours. It is possible to produce not only cheese, but also yogurt, kefir, cottage cheese, sour cream and pasteurized milk. The line includes:

1. A cheese maker is a place where cooling, pasteurization and curd formation take place.
2. Bath - here the formation of cheese heads takes place
3. Ripening chamber - designed for ripening cheese heads due to the required temperature and humidity
4. Dosing device - with the help of this device, liquid products are poured into individual packaging

Cheese production technology

If you purchase equipment from a well-known company, then you can produce cheese at a mini-cheese factory even without the help of an experienced technologist (but it’s better with a technologist than without). Because along with the line, as a rule, the manufacturer gives a detailed manual on the production of cheese and other dairy products. Here is what the process of cheese production at the Sfoggia mini-cheese factory looks like:

1. Raw milk is poured into the cheese maker. Pre-milk can be normalized for fat. Here the milk is pasteurized to 63 degrees. Then the milk is cooled to 40 degrees - at this stage, the starter is introduced. Heating and cooling takes place automatically, without the participation of the operator. The starter time is on average 40 minutes and depends on the type of starter and the quality of the milk.
2. Next, rennet is added to the milk, previously diluted in water. The enzyme contributes to the fact that all components of milk (proteins, fats) stick together, forming a homogeneous dense mass - a clot. The curing time of the clot at this stage is 20 minutes.
3. After hardening, the clot is cut with a special tool. Coarse cuts are made in the production of soft cheeses, and small cuts are made in the production of hard cheeses.
4. Then the cheese mass is poured from the cheese maker into the cheese bath, where, due to special cheese molds, the grain is separated from the whey. The serum is drained into a separate container for later use. In these forms, the cheese takes on its final form. The time spent in the bathroom is about 8 hours.
5. At the final stage, the cheese is placed in a saline solution, where the product is from an hour to several days. From the brine, the cheese enters the ripening chamber, where the product can stay for up to several months, depending on the type of cheese.

Cheese cost calculations

Depending on the quality of both milk and the type of product produced, approximately 150 grams of cheese is obtained from one liter of milk. Accordingly, 15 kg of hard cheese can be obtained from 100 liters of milk. From here you can calculate the approximate cost of the product. To get started, input:

• Monthly output - 3000 kg
• The volume of purchased raw materials (milk) - 20,000 liters.
• The purchase price of milk is 25 rubles per liter.

Expenses:

• The total cost of raw materials is 500,000 rubles.
• Sourdough and enzymes - 7000 r.
• Utility payments (water + electricity) - 20,000 rubles.
• Room rental - 100,000 rubles.
• Staff salary - 120,000 rubles.
• Container and packaging - 25,000 rubles.
• Fuel and lubricants - 20,000 rubles.
• Other expenses - 30,000 rubles.

Total total expenses - 822,000 rubles. The cost of one kilogram of cheese is: 822,000/3000 = 274 rubles. Taking into account the trade margin of 30%, the retail price of such cheese is 356 rubles. Read more in the article " Cheese production business plan».

How much can you earn

Having opened a mini-production of cheese, already in the first year you can earn 850 thousand rubles a month, and in subsequent years 15-20% more, and the net profit can be up to 1,000,000 rubles a year. In order to avoid problems, and there were no complaints about the quality of products, it is necessary to constantly monitor products and equipment. How to make a million at a cheese factory, see here.

Do you want to earn good money without any problems? Then you should consider investing. Good option - investments in coworking centers and mini-offices. Here you can quickly increase capital, making minimal investments.

Which OKVED to indicate when registering a business

Sometimes entrepreneurs doubt whether they have chosen OKVED correctly. Moreover, this year a new classifier of types of economic activity has appeared. To open a cheese factory, you need to specify the OKVED code 10.51.3. — Production of cheese and cheese products.

What documents are needed to open a cheese factory

To open a cheese factory you will need package of documents for registration of IP, conclusions from SES and fire services, lease agreements, an agreement with utilities.

Do I need a permit to open a cheese factory?

To open a business, you need permission from Rospotrebnadzor. Mandatory permits from the SES, for which you need: a certificate of state. registration, taxpayer certificate, list of equipment, production flow charts, lease agreement for premises, confirmation of medical examination by employees, documents for ventilation, agreement for garbage collection. An equally interesting option is investing in a car. To make good money on such an investment, find out how to invest in cars the right way. But if you still firmly decided to open a cheese factory, then you need to do the paperwork.

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.

Cheese is the most valuable food product. And cheese production at home (like) is also a profitable business. This product is always relevant, because it is included in the diet of most Russians. Homemade cheese is much healthier, tastier, and cheaper than grocery store-bought cheese. Moreover, it does not contain preservatives and other chemical components at all. To start your business, you need to purchase raw materials and equipment. It will be much easier to start entrepreneurs dealing with goats or cows. After all, they can process milk from these animals and, as a result, receive the final product without additional financial costs.

Making cheese at home

Cheese making is a stable source of income that does not require large investments. This fact is due to numerous factors. The main ones are:

• low cost of equipment needed to run a home business;
• the possibility of producing a wide variety of cheese varieties at home using the same equipment;
• high demand for all types and varieties of products;
• to establish a sales market is within the power of even a novice entrepreneur.

Any entrepreneur can learn how to make cheese at home. There is nothing extremely complicated about this. With the advent of experience, a home cheese maker will be able to produce elite varieties of such a useful product.

Types of cheeses produced at home

Any cheese, regardless of what type it belongs to, will always be in great demand. Cheese making, as well as, is a stable business. If we take into account the methods of coagulation of milk, then all cheeses can be divided into two main categories.

Each category can be divided into several subcategories and subspecies. Over time, any home cheese maker will be able to become an expert in the cheese industry and learn to understand all types of cheese.

Three types of cheese - three types of profit

In the functioning of the "cheese business" all varieties of this product have their own purpose and strengths. Three types of cheese can be produced at home:

1. Solid. It does not require special storage conditions and is expensive. Such cheeses are stored for several months, and some for several years. The only condition is that the room must be well ventilated with an air temperature of + 12 ° C.
2. Cottage cheese. It is a perishable product, but quick to prepare. It can be put on sale the very next day after production. To extend the shelf life, it is enough to put the cheese in the refrigerator.
3. Semi-solid. This product combines the features and advantages of the two above types. The production of semi-hard cheeses, unlike hard varieties, takes less time, while the product itself is stored much longer than cottage cheese. In addition, these cheeses increase the assortment, which contributes to an increase in the percentage of sales and profit from the sale of finished products.

Features of different varieties allow businesses to quickly respond to all kinds of market changes, come up with short- and medium-term strategies for the development of home-based businesses. The cellar, where special conditions are created, equipped with hard cheese, is a bank with deposits, a source of stable profit.

Advice: you should not start producing several varieties at once, it is better to limit yourself to 1-3 species. In the future, after evaluating the dynamics and pace of sales, it will be possible to make a decision to increase the range.

It should be noted that for the production of different varieties, one main product is needed - milk. In addition, the equipment used is the same (except for some types of cheese). Only recipes and production technologies differ.

Raw material requirements

For the production of cheese, you need milk, sourdough or rennet. Some manufacturers use dyes to give the finished product a more beautiful color.

The main raw material used for the production of the product is milk. It can be both goat and cow. It is better to use milk immediately "from under the cow", then the fat content of the cheese will be higher. Although partially removed will do. After all, the main condition is the quality of the product, and it depends on the health of the animals.

In order for the mini-workshop to function without interruption, it is necessary to conclude a contract for the supply of milk with the farm. The document must specify the quantity of products supplied, payment options and quality requirements.

Sourdough is necessary for the formation of acid. In the future, the taste of cheese will depend on it. Some of its types are sold in stores, the rest can be prepared at home:

Recipe #1. To make a sourdough with your own hands, you need to take 0.5 liters of fresh whole milk and place it for a day in a dark place (+30°C). This raw material is added to milk in the manufacture of homemade cheeses that do not require the use of a press.

Recipe #2. You can also make sourdough with yeast. To do this, add 120 g of the product to a glass of warm milk. Then remove the mixture in a warm place and leave to ferment for a day. Then you need to drain half of the milk and add fresh. The procedure should be repeated six more times in one week. During the specified time, the raw material will ripen and be ready for use.

Another main component is abomasum (a product obtained from the stomachs of young animals). Milk begins to curdle within an hour after the addition of enzyme preparations. In stores, they are more often found in the form of tablets and extracts. In addition, “vegetable” abomasum can also be seen on sale, because most cheese lovers are vegetarians.

Cheese dairy equipment - price

For the production of homemade cheeses, as well as for the manufacture, special equipment is needed. Part of the inventory is always at hand for any hostess, some items can be made by hand. For home production, you may need:

• cheese factory;
• forms of various volumes;
• press;
• containers for milk (bottles, buckets and cans);
• thermometer;
• funnels;
• table scales;
• measuring spoons for dosing bulk ingredients.

A cheese factory is necessary for curdling milk and separating whey. This process involves the exact observance of the temperature regime for a specific period of time. In modern automatic cheese dairies, curdling occurs without human participation. The only thing required is to set the time and temperature. This equipment is more suitable for small farms. For cheese making at home, small cheese dairies without a timer with a constant temperature function are more appropriate. The price of a cheese making machine depends on several criteria and ranges from 130,000 to 400,000 rubles:

• from power;
• from capacity;
• from the presence of additional control devices.

The mini-cheese factory is able to process 100 liters of milk per day. And since the goods will be produced in limited quantities, there is no need to create special conditions for the maturation and preservation of cheese. This means that there is no need to purchase additional equipment.

Do-it-yourself mini-cheese factory

Some time ago, the prices for mini-cheese factories were exorbitant, but with the advent of domestic-made models on the market, prices have dropped significantly. Today they cost a little more than the same familiar multicookers or bread machines.

The main advantage of mobile cheese makers is that they can be used to prepare not only homemade cheese, but also cottage cheese, sour cream, yogurt. In addition, such a device is compact, takes up little space, does not require complex maintenance and consumes little energy. To operate the cheese factory, you need an ordinary outlet and water. Processing 18 liters of milk takes approximately two hours. The output is 2 kg of hard cheese.

If you wish, you can make a cheese factory with your own hands. For domestic conditions, a heating element with a power of 1.5 kW is quite enough. The cheese factory must be able to be connected to running water. To accurately observe the temperature regimes, the apparatus should be equipped with a special thermostat.

Cheese molds at home

Each type of cheese has a special form that has developed historically. Ripening, ease of handling as well as transport are all highly dependent on the shape and size of the product. For example, soft cheese, like Camembert, ripens from the edge to the middle. And if the product is excessively thick, then it simply does not have time to ripen to the end, and mold will begin to appear on its surface. If you make hard cheese too small, it will dry out faster than it will ripen.

The purchase of special forms is only advisable when the skills of cheese making have already been acquired. Moreover, they are more appropriate for mass production. For home-scale cheese making, there is no fundamental difference in what form to put the cheese mass in. It can be either rectangular or cylindrical.

In the learning process, you can use homemade equipment. To make a cheese mold, you need to take a 0.5 liter mayonnaise bucket and pierce it with a heated knitting needle. Then cut the lid so that when immersed it reaches the middle of the bucket. That's all - the cheese mold is ready.

If the farm has a 1 liter can, then you can use it to make the mold. The bottom of the container should be pierced with a nail so that the torn edges of the holes “look” outward. This will prevent the deformation of the cheese. The inside of the jar should be lined with a cloth, and then filled with cheese mass and covered with a cloth on top. The mass is ready for pressing. Excess liquid will flow out through the hole.

Russian cheese production technology

A wide variety of cheeses can be produced at home. The manufacturing technology of each type is different, although the same equipment is used in the process.

The process of making Russian cheese consists of the following operations:

• milk pasteurization;
• adding a special starter;
• cheese grain formation;
• cheese mass molding;
• pressing;
• salting;
• ripening.

Russian cheese is made from heat-treated milk with a fat content of at least 50% in dry matter, moisture - 40%, salt - 1.4-1.8%. Weight of cheese 11-13 kg. A suitable form is a cylinder 16-18 cm high and 34-36 cm in diameter. The finished product has a distinct cheesy, slightly sour taste and smell, a dense texture, a pattern of flattened, slit-like eyes. The surface is flat and without a subcortical layer.

15-30 g of calcium chloride per 100 kg of milk and 0.8-1% of bacterial starter containing aroma-forming and lactic streptococci, which play an important role in the maturation of this cheese variety, are added to thermally processed milk.

Coagulation of the mixture is 20-30 minutes at t 30-32°C. The clot should turn out to be dense, so that sharp edges are obtained at the break. Next, it should be cut into cubes of 8-10 mm (cheese grain). By the end of the aging process lasting 10-15 minutes and kneading (30-40 minutes), the size of the cubes will decrease to 6-7 mm. During this time, up to 30% of serum is removed,

Reheating is carried out at a temperature of 40-42°C and lasts no more than 20 minutes. Then the cheese grain is kneaded for 30-50 minutes. This is done to dry the mass, partially lose stickiness and increase acidity. Then another 40% of the whey is separated, after which the cheese grain is sent to molds lined with wet sickle (reinforcing material). The mass is compacted and then pressed.

Advice: do not throw away the whey after boiling. If you take it back to the cheese factory, add two liters of milk, a little apple cider vinegar and heat it up to t + 92 ° C, you can get tasty and appetizing cottage cheese, and hence the first profit.

Before pressing, it is better to replace the sickle with a damp cloth, so the cheese will turn out more beautiful. During the first hour, the cheese is pressed under a pressure of 10-15 kPa, after which it is increased to 20 kPa, and then to 30-40 kPa. After eight hours, the pressure is reduced to 20-25 kPa. The total pressing time is 8-12 hours.

The next stage is salting in a 20-22% solution. The process time depends on the acidity, the temperature of the product and the brine itself, and increases depending on the weight of the cheese. For example, for a 1 kg head, it takes 10-12 hours. The final step is drying and ripening. Shelf life 4 months in a film or paraffin at t 2-4°C.

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Making cheese, like it, is a profitable and promising business that anyone can organize without experience and special education. It is more profitable to open this business in a village or village near a large settlement, in a more remote area it is more difficult to bring this idea to life, since good distribution channels are needed.

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Cheese is one of the most popular products among Russian consumers. Its production can be considered a true art, because the process is quite complicated. In addition to traditional recipes, it is worth experimenting in the production process. The best option is to create your own recipes and a personal trademark, a personal brand. And there will be no problems with the implementation, because tons of cheese leave the supermarket shelves every day.

Cheese dairies for home cheese making will only generate income when a distribution channel for the finished product is established.

Hard cheese is more popular than the same suluguni, and consequently, it will not be difficult to find an interested consumer, according to practice. But the key stake should still be placed on the sale of large batches of manufactured products - and the income is higher, and the warehouse will not be clogged with goods.

Note! Regarding the specific figures for the profitability of a mini-workshop, everything here directly depends on its capacity indicator and pricing policy in the region.

Calculation of annual income:

1. Monthly output x price 1 kg of product = 500×250×12 months = 1,500,000 million rubles.
2. Gross annual income (profit - cost) = RUB 940,000
3. Total costs, taking into account initial investments in equipment - RUB 720,000
4. Income before taxes (gross income - total expenses) = 220,000 rubles. Income after taxes (15%) - 187,000 rubles. This will be the amount of net income.
5. Profitability ratio (net income/revenue) equals 20%.

Cheese making as a business at home is best created in private households. In an apartment setting, this is a difficult undertaking.

Cheese production at home as a business is formed from several stages. Failure to follow the rules of one may lead to difficulties in implementing the next. These steps must be taken with full responsibility.

Step No. 1 - choice of legal form

The first step is to legalize the cheese making business idea. For such a case, the most suitable variation is to open an individual entrepreneur - it will cost the owner only 800 rubles for paying the state fee.

You can think about opening and LLC, it will come out a little cheaper, but it will take 2 times more time to register it. It is recommended to open an LLC when the owner intends to seriously expand his own business, which means attracting third parties - investors to open large-scale production.

Important! For cheese making in the form of a home business, it is recommended to use the UTII taxation system, it is extremely simple and most transparent.

After registering the legal form, you need to sign a contract for the lease of the building for production (not required if you own the premises). At a later stage, permits are obtained from the authorities of the SES and the fire service.

To open such a business, you will need the following documentation:

1. Business license.
2. Company details.
3. Certificate of decision on tax accounting.
4. A contract for renting a place or premises (if the premises are your own, then you don’t need them).
5. Permitting documents SES.
6. Permits from fire departments.
7. Manufacturer's medical record.

Important!Cheese making at home is a type of business that will require a quality certificate. Similar requirements apply to all food products. Regarding the production of cheese, it is necessary to have a declaration OKP 92 2511.

Step number 2 - choose equipment

A set of equipment for the production of homemade cheeses depends on how many products are planned to be produced. If the production is small, then you can use a mini-cheese factory, the cost of which does not exceed the cost of a traditional multicooker. It connects to a conventional single-phase (220 V) power supply, takes up a minimum of space, and therefore is an ideal solution for the home.

Such devices are designed, as a rule, for 15-20 liters of milk. The entire production cycle takes approximately 2 hours. In one procedure, you can make 2-2.2 kg of homemade cheese. That is, one machine is able to process 60-80 liters of milk at home. Mini-cheese factories make it possible to produce not only cheeses, but also sour cream, yoghurts, homemade cottage cheese, butter and other dairy products.

The technological process of making cheese itself involves the purchase of other special devices.

Auxiliary set usually consists of:

1. Tanks made of stainless steel.
2. Filter elements for milk.
3. Coolers.
4. Mini-chamber for maturation of the product.
5. Molds for pressing cheese mass.
6. Pressing apparatus.
7. Brine bath.

Note! Ready-made production lines for a specific type of product are being sold on the market. Therefore, before opening a mini-cheese factory, you need to decide in advance on the range of products, and only then select equipment.

Step number 3 - purchase of raw materials

Basically, a business of this kind is opened by farmers who have several dozen cows or sheep on their farm. But if you do not own your own herd, this is not an excuse to neglect the possibility of opening your own mini-cheese factory. You can find milk importers and make homemade cheeses using purchased raw materials. You can also enter into a contract for the supply of milk with farms located nearby. Labor costs in this case will be lower than when maintaining your own herd.

The most profitable option would be to purchase fresh milk from the population of villages and villages. But then you have to constantly monitor the quality of the purchased products. It is on this indicator that the quality of the final product, respectively, and the image of the enterprise depends. Homemade cheese as a business is attractive to farmers.

To start homemade cheese making, you need to master the basics of technology. In this case, a recipe for soft cheese, similar to Adyghe and feta cheese, will help. This is the easiest recipe to start with.

Ingredients:

• fresh milk - 10 l;
• rennet enzyme - in accordance with the attached instructions;
• calcium chloride - half a teaspoon;
• salt - 3 teaspoons;

To make cheese, we act in the following algorithm:

1. We take the rennet in the required amount and dilute it in a glass of water.
2. We take calcium chloride and dilute it in 50 ml of warm water. It is needed for the formation of clots.
3. We pour the milk into the bowl of the mini-cheese factory and implement the pasteurization procedure. We are waiting for the milk to heat up to a temperature of 80 degrees, turn off the heating, and put the “water jacket” on cooling.
4. We bring the milk to a temperature of 40 degrees.
5. Set the temperature to 39 degrees.
6. Add rennet and previously diluted calcium chloride to milk. Thoroughly mix the mass for 3 minutes.
7. The resulting mass is left without intervention. for 45 minutes until we see the formation of clots.
8. The formed clot is cut with a knife into squares of size 3-4 cm. Then we cut these squares diagonally.
9. Thoroughly stir the mass throughout 2 minutes and let it sit for 10 minutes to separate all available whey.
10. We drain the whey into a clean bowl, it will be useful for the manufacture of other products.
11. We transfer the settled mixture to a colander and strain, after which we place it in a cheese mold.
12. After the whey is completely “left”, we produce cheese ambassador.
13. Flavoring additives: herbs, spices, paprika, etc., are added as desired.
14. The head of cheese is pressed under its own weight within 2 hours.

Important! The cheese mass in the form must be turned over every 20 minutes so that the liquid does not stagnate in one place.

Home cheese making does not have to be done on an industrial scale, it can be in mini format, that is, homemade.

Equipment for home cheese making:

1. A mini-cheese cooker with a heating element with a power of at least 1.5 kW - the cost starts from 9,000 rubles. It is better to take a domestic manufacturer or an Italian brand. China will not become an assistant in this matter.
2. Milk sterilizer (if milk is purchased from the rural population) - from 3000 rubles.
3. Colander for filtering liquid from cheese masses - about 600-700 rubles. (price for stainless steel).
4. Molds for heads made of food-grade plastic - from 200 rubles. (head 1 kg) up to 500 rubles. (head 5 kg).
5. Apparatus for pressing cheese masses - from 2500 rubles.
6. Tray for salting cheese (if necessary) - from 700 rubles. for plastic and up to 2300 for stainless steel.
7. Racks for storing the finished product (necessarily wooden - oak, linden, etc.) - from 1100 to 3000 rubles.

It is not difficult to purchase the above equipment, many online stores supply such goods. Cheese making as a home business will be of interest to people who have their own farm.

If you wish to purchase equipment of domestic brands, you can seek help from PK MOLEKSPERT LLC, located in the city of Barnaul. The company has its own website where you can purchase any product online. Delivery is made throughout the country.

Among foreign brands, we can recommend the Italian manufacturer Sfoggia, which has been developing equipment for cheese factories for more than 10 years.