Cheese Making Business
Cheese making business requires good culinary skill, funding adequate planning. It is made from curled heated milk drained, additives added then processed. To start a cheese making business it is important to learn the trade then acquire good equipment. There are health safety rules, branding, and Food & Drug Administration identification number.
How to Start Cheese Making Business
Different Variations of Cheese
There are different types of cheese based on the ingredient or recipe. Demand is high therefore innovation, unique taste will differentiate the product.
Different variations include low fat, vegetable in-fused cheese, spiced, protein-rich or skim milk cheese. More are fiber-rich, fresh, long-shelf life cheese, enriched fat cheese.
Different Cheese Products Characteristics
- Long- shelf life cheese
- Processed cheese
- Curry cheese
- Fiber rich
- Protein enriched
- Low fat cheese
- Vegetable infused cheese
Types of Cheese
Types of cheese are Etivaz, Jura Alpage, Gruyere, Parmigiano, Wagasi, Ayibe, Caravane cheese. Others areChhana, Chura kampo,Nguri, Rushan,Bandel, Paneer, Dngke, Sakura cheese.in Belgium we have the Brussels cheese, Chimay, Herve, Limburger, Maredsous cheese, Passendale.
- Jura Alpage
- Caravane cheese
- Chura kampo
- Sakura cheese
- Brussels cheese
- Maredsous cheese
Ingredients to Make Cheese
The primary ingredient in cheese making is milk. Different types of milk is used based on the maker’s choice. We have sheep milk, cow milk, goat milk or buffalo milk. The investor can use mixed milk, fortified milk, low fat or dried milk.
Additives gives the cheese it unique taste or flavor. Common additives are fiber, emulsifying salt, fruit juice, compounds. More include coconut milk, vegetable oil, butter milk, herbs
Types of Milk used in Cheese Making Business
There are different types of milk in cheese making business. Common milk are buffalo, mixed, cow milk, or goat milk, low fat milk, dried milk, sheep’s milk
- cow milk
- goat milk
- low fat milk
- dried milk
- sheep’s milk
Register the Business
Register the cheese business as a limited liability company. Then register a business name get insurance and trade license. Ensure the product has good quality control, standardization. Make sure the product is well labeled with company name address and food/drug administration number.
To maintain the quality of the product it is important to have an effective quality control mechanism. Make sure that the microbiological quality of the product is consistent. Other parameters are products texture, taste, smell, visual appeal and color
Machinery and Equipment for Cheese Making
Common equipment in cheese production are pans, vat, and mould, and presser, cooker. Invest in good storage, milk tanks, cold room or silo.
- good storage
- milk tanks
- cold room or silo
Process of making cheese starts with milk heat treatment, coagulation then drainage, hooping, pressing preservation , packaging. Some cheese products have low shelf life while some have long shelf life. The type of cheese depends on the ingredients and method of production.
Use of Cheese
Cheese is eaten with chips, fried cheese balls, cheese curds. Creative uses includes tropical treatment of rosacea, mask for dry skin or made into a cheese sculpture.
- Eaten with chips
- Fried cheese balls
- Cheese curds
- Tropical treatment of rosacea
- Mask for dry skin
- made into a cheese sculpture
Cheese is a popular product worldwide with huge market. The quality of the cheese determines the cost or customer penetration. Use appropriate branding to differentiate the product with logo and brand name. Advertise in radio, television, online or use social media marketers. Sell the product to supermarkets, grocery stores, hotels, restaurants and shop owners.