Eric

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  • in reply to: Hello from Nevada #4321

    Eric
    Participant

    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.

    in reply to: Hello from Nevada #4319

    Eric
    Participant

    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.

    in reply to: My blue #4313

    Eric
    Participant

    My first blue.

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    in reply to: Hello from Kitty Hawk, NC #4310

    Eric
    Participant

    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.
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    in reply to: bottomless mold #4306

    Eric
    Participant

    I have used a bottomless hoop that I made myself out of food grade PVC pipe and it works great.

    I have a couple Kadova moulds as well and they really are the best but they are quite expensive.

    • This reply was modified 1 year, 3 months ago by  Eric.
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