I have been trying to get a cheese making shop off the ground here in Michigan for a few years. The regulations here call for several rooms that make any small facility out of reality and the price tag begins at around $400K to start out. Eric from Las Vegas wrote a post about his start up make room that is a few hundred square feet. Is Nevada’s laws that much different than Michigan or is there something in the regulations I am not comprehending? Maybe I am listening to my inspector too much? Has anyone else had similar experiences?