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If I didn’t get approval as a home business it would have been the same for me. I’m not allowed to have employees and the square footage has to be less than 30% of my Home size.
I remodeled part of my 3 car garage and I stayed under 200 square feet. Anything over 200 square feet required stricter regulations like a sprinkler system for one.
I built this as a test market plant So my current volume is very small and the largest vat I would use in this plant would be 15 gallons.
I mainly make cheddar, Colby, jack and blue cheese. I am also marketing a specialty cheese that my father made in Wisconsin back in the 90s.
The regulations are very tough here also and I have spent the past year working with them to get licensed. I have to say that The Nevada Dairy Commission and Washoe County have been very helpful and willing to work with me through the whole process.
My first blue.
Here is a picture of a blue I made by adding the mold directly to the milk. It works great.
- This reply was modified 1 year, 3 months ago by Eric.