Cheese business. Tasty business: we make cheese. Stages of cheese production

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To open your own cheese production enterprise, there is no need to invest tens of millions of rubles. At the initial stage, the amount of investments will not exceed one million rubles.

It is profitable to open production to rural residents who have their own farms, in this case, production will be carried out from their own raw materials, which will make the final product more in demand.

You can open a mini-workshop and buy milk from farmers. In general, everyone can open a mini-workshop for the production of cheese as a business, the main thing is to plan their actions correctly.

Sales market

Any production begins with the search for buyers.

Although cheeses are mass consumption products, and it will not be difficult to sell a quality product, it is necessary to find potential buyers in advance and outline ways to sell finished products.

There may be several of them:

1. Through your own store.
2. At the local food market.
3. Conclude an agreement with wholesale warehouses.
4. Work directly with retail outlets.
5. Deliver products to cafes and restaurants of the city and region.

It is not necessary to stop at one option, you can choose several from the list at once.

Paperwork

The easiest way is to register your company as a sole proprietorship.

Many wholesale buyers prefer to work with legal entities, that is, with limited liability companies.

It is more expedient to open an LLC, because the mini-workshop has a development prospect.

As for taxes, it is better to choose a simplified system, according to which the tax will be 6% of total revenue or 15% of net profit.

room

Equipment for the production of cheese is quite compact, for the production of products up to 100 kg, 20 square meters will be enough. m area.

There are no strict requirements for the height of the room, because the height of the equipment is only 90 cm.

The main requirement is the availability of communications: electricity, water supply and sewerage.

The cost of renting such a room will be about 30,000 rubles per month.

Equipment

The range of equipment for the cheese dairy is quite wide.

For production, you will need basic and auxiliary equipment.

The main equipment is a 50 liter tank made of stainless steel, which is heated by gas, hot steam or heating element, and cooled by the movement of cold water.

Additional equipment is a press table, a salt container, racks, a ripening chamber, coolers and molds.

It is very important to choose the right manufacturer of equipment, the market leader is Italian suppliers.

You can buy a set of different volumes of 120 or 360 liters from them.

The minimum volume of processing of raw materials will be 500 liters of milk per day, and the maximum - 1200.

Any milk, cow or goat, is suitable as a raw material. According to the technology, cheese production on this equipment can be carried out even in cafes or restaurants.

The second place among equipment manufacturers is occupied by Russia. The quality of the cars is quite high, and their prices are much lower.

The cost of equipment that can process from 700 to 1000 liters of milk per day is only 150,000 rubles.

Many other fermented milk products can also be cooked on it, they can be included in the assortment later.

Technology

Making products at the factory is different from cheese making at home. Business involves the release of a large volume of products, so it is important to know the technology.

Production stages:

• Before starting the process, the milk is filtered and analyzed for quality, then it is pasteurized and separated.
• At the next stage, enzymes are added to the milk, heated and the cheese grain is separated.
• The milk is aged for 14 hours and enzymes are added for maturation.
• The resulting cheese grain is heated and excess liquid is removed.
• Cheeses are formed from the resulting mass.
• The cheese is then pressed.
• After soaking in containers with table salt, the harder the product, the longer it is soaked.
• After soaking, the cheese is dried, packaged and sent to the chambers to ripen.

Financial calculations

The preliminary financial plan may vary depending on the region, so the numbers may differ when compiling your business plan.

Expense in rubles:

• Equipment together with delivery and installation - 300,000.
• Employee training - 30,000.
• Indoor repairs - 200,000.
• Registration and paperwork - 50,000.
• Unforeseen expenses - 50,000.

Total: 630 thousand rubles.

Fixed expenses in rubles:

• Rent - 30,000.
• Salary - 80,000.
• Utility payments - 20,000.
• Other expenses - 50,000.

Monthly payments will amount to 180 thousand rubles.

• The daily output is 100 kg.
• Monthly volume - 2200 kg.
• The cost is 200 rubles / kilogram.
• The cost price is 70 rubles / kilogram.

The proceeds will amount to 286 thousand rubles, of which 180 thousand are monthly expenses. The net profit of the entrepreneur is 106,000 rubles minus taxes.

Opening a mini-workshop for the production of cheese as a business is quite profitable. It does not require a large investment of capital and has an excellent development prospect.

Over time, it is possible to expand production and include other fermented milk products in the assortment, for example, sour cream, processed cheeses, kefir. They will always remain in demand in the market.

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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.

The stable growth of production, 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 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 his 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 the production of cheese - 45,000 rubles (area up to 60 square 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. For example:

• 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 rewards of your success, and not be ignorant and jealous of your competitors. And do not forget that successful people always attract money to themselves.

There is a wide range of cheese products on the shelves of retail stores. Moreover, the demand for high-quality cheese is steadily growing. Homemade cheeses, private cheese dairies, as well as large cheese factories, which have been pleasing customers and gourmets for more than a dozen years, find their buyers. In the article, we will consider the implementation of a business plan for the production of cheese, give practical advice on its implementation, and weigh the pros and cons.

Benefits and Risks of a Cheese Business

World cheese consumption is growing, there is always cheese products in retail, which are in stable demand - all these are signs that any, even the smallest cheese production business, has the potential for development, has a chance to gain a foothold in the consumer market. Today, when the government provides significant support to agricultural producers, stimulates the creation of new jobs, creates conditions for import substitution, it's time to invest in food production.

According to experts in business organization, among the various productions of the dairy industry, the cheese business has the minimum number of risks and the greatest number of advantages.

Cheese is a modern fast food product that combines useful properties with excellent taste. If the business owner focuses on the ease of use of cheese products, slicing, convenient packaging for a quick snack, the company will have a huge market among fast food lovers, healthy food enthusiasts, gourmets.

After the introduction of retaliatory sanctions on the import of agricultural products into the country, a niche was vacated for cheese producers. Previously, more than half of all cheeses sold in Russia were imported from abroad.

Statistics confirm the growing consumer preference for natural hard cheeses, which are of higher quality and healthier than soft cheese products. However, only high-quality cheese with excellent taste characteristics will overcome the competition. At the same time, it is far from always possible for a manufacturer to keep a high price for products - the purchasing power of the population differs depending on the region. Optimal consumer demand should be expected for a product with excellent taste characteristics at a cost from the lower price segment.

However, cheese production also has its risks:

• The cheese making business requires a large start-up investment.
• Strict observance of standards (67.100.30 Cheese), GOSTs (27568–87, 52685–2006, 52686–2006, 52972–2008, 53379–2009, etc.) is required.
• Any violation of the recipe for the preparation of the product is fraught with losses.
• The country produces insufficient quality milk at low prices.
• There may be interruptions in the supply of raw materials.

Business plan

The first step to building a successful business is creating a well thought out business plan. This document is not only strategic, but also practical, as it contains goals and objectives for the creation and development of production, allows you to evaluate specific costs when putting the enterprise into operation. Planning determines the sequence of actions for successful work, indicates future steps to achieve the planned output indicators, establishes a pricing policy, and calculates the expected profit.

Before forming a marketing strategy, in order to identify a niche, an analysis of the market, a potential target group of buyers is carried out, sales volumes, an assortment list, cheese sales volumes are planned in accordance with the required level of product production.

Most enterprises of the dairy industry consider a territorial marketing strategy as a starting point, when, after the launch of production, nearby territories are first developed: city districts, nearest villages. After the establishment of stable demand, along with the availability of opportunities for expanding production, the development of neighboring regions will begin, cooperation with large federal retail chains is being established.

Profitability calculation

A large workshop or a cheese production plant is opened in regions with a low purchase price of milk, and it is desirable that the market could talk about an overabundance of raw materials, rather than its lack.

Regular costs for the operation of a small workshop that produces about 20–24 kg of cheese per day from 200 liters of milk fluctuate between 1.7–2 million rubles per month. This includes:

• purchase of raw materials;
• rental of premises;
• employee salaries;
• electricity costs;
• the cost of storage and transportation of the product;
• taxes.

In addition, you will have to pay at least 1.2 million for the purchase of the necessary equipment.

Table: how much does a workshop day cost

Monthly costs for the purchase of raw materials (an average of 22 working days) will amount to 99,000 rubles.

Purchase prices of large retail chains of well-known inexpensive brands of cheese - 250 rubles. for 1 kg. That is, 250 * 22 kg \u003d 5500 rubles. can be a potential daily income in cooperation with chain stores. Such income does not cover the cost of mini-production. The purchase of a mini-line for the production of cheese will pay off in 3–4 years only if you have your own dairy herd, which guarantees regular supplies of milk at a cost of around 10 rubles, as well as prices for 1 kg of the finished product from 300 rubles. Only under these conditions and guaranteed demand, the profitability of the enterprise will be 20%.

Only a large cheese factory with industrial production volumes will be able to receive a stable profit on the supply of cheese for retail chains at a purchase price of 250 rubles.

From plan to action

How to draw up documents

A small cheese production is formalized in the form of a “peasant farm”. With such an organizational and legal form, it will be possible to significantly save on paying taxes: the accrual of agricultural tax (ESKhN) in the amount of 6% comes not from turnover, but from profit (income minus expenses).

When organizing a large cheese business, the owner will have to take care of obtaining a license for the production of food products, certificates of conformity, since this process is an integral part of the organization of food production. You will need to purchase or rent premises, draw up title documents (LLC or IP), conclude contracts for the supply of raw materials.

To obtain a certificate of conformity, a package of documents is provided, including a completed application form, documents of a legal entity, a certificate of sanitary compliance, a contract, a veterinary certificate, a sample label for future products.

What kind of cheese to produce

In total, there are more than 2,000 types of cheeses on the market. The most common of them:

• Fresh cheeses. Products with curd texture, made without pressing. The most famous representative of this group is the Italian Mozzarella, to which buffalo milk is added during production. This group includes "Mascarpone", "Feta", "Ricotta", "Suluguni", "Adyghe cheese", etc.
• Pressed uncooked. These are yellow cheeses with a hard rind, tender cheese mass in the young, spicy in the mature product. In the manufacture of cheeses, the curd mass is finely crushed, pressed, molded, salted, and then aged for up to a year. This is how the well-known varieties Gouda, Edam, Maasdam, Cheddar, etc. are produced.
• Pressed boiled. Such cheeses are produced with a light yellow center and large heads on the edges by mixing fresh and settled milk with enzymes. To obtain a characteristic taste, the finished product is aged for a year. These are cheeses of Parmesan, Emmental, Gruyere, Beaufort varieties.
• Soft cheeses with white moldy rind. According to technology, after salting, such a product is dipped into a special solution containing mold spores, which forms a characteristic crust during aging for 2–6 weeks. Bright representatives of this group are the French cheeses Brie and Camembert.
• Soft with a washed red rind. Due to the red mold, the cheese has a characteristic color, a pronounced smell and a spicy taste. Such taste delights are achieved by repeated washing in a saline solution during the ripening stage. These are Epuass, Marual, Livoro, Munster.
• Blue. Popular cheeses whose flesh is riddled with blue or green mold. The product is kept until whey drains completely without boiling and pressing. A few weeks later, the mass is rubbed with salt, mold spores are added inside, which grow within a few months, taking the form of veins. According to this technology, the Swiss "Roquefort" is made from sheep's milk, from cow's milk - varieties "Gorgonzola", "Stilton", "Danablue", "Dor Blue", "Furm d'Amber".
• Goat or sheep milk cheeses. A white product with a specific odor and taste characteristic of goat or sheep milk, made using various technologies, with or without mold. The most common varieties are "Shabishu" made from goat's milk, "Chevre" with a pleasant aroma and delicate taste, "Saint-Mor" with a black crust of wood ash.
• Processed cheeses are produced by melting the rennet base with milk, cream, curd additives, fillers, spices.

If you decide to produce goat or sheep cheese, then be sure to consider that such indicators as the possible production volume, the cost of raw materials, as well as the demand for the final product in this case will be very different from those for cheeses made from cow's milk.

To determine the main production strategy, they study the assortment list of products offered by competitors, analyze sales volumes for each item. Solid rennet cheeses of well-known varieties (Russian, Poshekhonsky, Hollandsky, etc.) are always in stable demand from the consumer, but there is high competition in this segment. There is less competition among producers of soft sour-milk cheeses, however, even here, at the initial stage of production development, one will have to fight for each buyer.

When developing a pricing strategy for a project, marketers study competitors' prices. In large cities and regions with high purchasing power, the main focus is on the products of the “elite” and intermediate groups (“Dor Blue”, “Roquefort”, “Bree”, “Camembert”, “Maasdam”, etc.), in regions with an average solvency - for high-quality cheeses of well-known varieties (Mozzarella, Gouda, Cheddar, Edam, Russian, etc.).

According to 2013 statistics, Russians prefer to buy hard cheeses of the following varieties:

• "Russian" - about 25% of the total sales;
• "Dutch" - 17%;
• "Poshekhonsky" - 15%;
• "Kostroma" - 11%;
• "Gouda" - 8%.

Of the processed cheese products, buyers prefer Yantar - 43%, Sausage - 38%, as well as cheeses with various additives from popular foreign brands - 24%.

Photo gallery: types of cheese most in demand among Russians

Processed cheese "Yantar" is chosen by 43% of buyers "Sausage" cheese product is still popular among Russian consumers "Kostroma" cheese belongs to the most famous varieties of low price category "Poshekhonsky" cheese variety is notable for its low price "Russian" cheese variety is the leader in terms of volume sales in Russia Gouda cheese is great for making homemade pizza Dutch cheese is preferred by 17% of Russians

In a crisis, when launching a new product on the market, entrepreneurs often tend to a dumping strategy, i.e., they deliberately lower the prices of goods in order to attract a large number of buyers, conquer new sales markets and crowd out competitors.

An entrepreneur's knowledge of cheese making technology will be a significant advantage when starting a production. Those who are thinking about the cheese business for the first time should not be upset: for a decent salary, you can attract an experienced technologist or manager who has the practice of starting a cheese factory from scratch to the enterprise.

Opening a cheese factory requires large investments, which will pay off only after 3-4 years of profitable operation of the enterprise. Some entrepreneurs at the initial stage of work conclude an agreement with large factories and perform for them one or more operations of the technological cycle of cheese production: they carry out primary processing of dairy raw materials, undertake obligations to melt the cheese mass, provide storage and aging of hard cheeses, package the manufacturer's products - partner.

room

The production of each type of cheese requires specialized equipment, so it is important to decide in advance on the type of production activity.

The production area is divided into zones in accordance with the stages of cheese production, which are equipped with specialized equipment to automate the processes of each cycle and smoothly transition from one operation to another. For the first technological stages, containers for storing raw materials, bathtubs, containers, industrial refrigerators are installed in the workshop. In large industries, a production workshop is equipped, a platform for fermentation of milk mass, a place for pickling cheese heads and a storage room are separated. The minimum area of ​​the mini-workshop will be 15 square meters. m, plant - 350 sq. m.

Equipment

When opening an enterprise, it is necessary to purchase universal equipment that allows you to simultaneously produce hard and soft cheeses.

Table: the minimum set of production equipment for a room of 15–20 sq. m

This kit is enough to process 200 liters of milk daily into 20-24 kg of cheese. To service the production, it is necessary to hire two employees, install a power supply panel with a capacity of at least 20 kW.

The minimum cost of equipment for a mini-workshop will be 1,200,000 rubles, the price of factory equipment can reach 50–80 million rubles.

Raw materials

The following dairy products are necessary for cheese making: whole milk, skimmed milk, cream, as well as biological bacteria responsible for fermentation of the milk mass, enzymes, pepsin, salt, additives, thickeners, baking powder. For all these products, the manufacturer must obtain GOST certificates of conformity, otherwise the production will not meet the standards of cheese making.

Milk is the basis for making cheese. To ensure that production does not stop, the supply of dairy products must be carried out regularly in the planned volume. For this, it is important for the plant to conclude contracts for the supply of raw materials with dairy farms, peasant farms, and reliable private suppliers. In the contract for the supply of products, it is important to prescribe the requirements for its composition, daily and monthly volumes, delivery methods, the procedure for settlements with the supplier (cash or bank transfer, payment term).

It is important to organize large-scale cheese production only with a sufficient amount of raw materials at reasonable purchase prices. The advantage will be your own dairy herd with a mini-factory, which will provide a minimum raw material load of production facilities without the threat of equipment downtime.

Cheese production technology in the workshop and their storage

Hard cheeses are made from fatty cottage cheese by pressing, pressing, and aging for a month at a low temperature. Soft cheeses are made using a similar technology, but with a reduction in pressing time or without any pressure at all.

In cheese production, in order to obtain a quality product, it is necessary to follow all the technological stages:

• Weigh the milk purchased from suppliers, take an analysis for compliance with GOST.
• Observe the standards for the storage of dairy raw materials (temperature 6-8 degrees, period - no more than 24 hours).
• Properly clean the milk raw materials, cool.
• Conduct pasteurization at the time set by the technology (20–25 seconds) at a temperature of 75 degrees.
• With the help of a separator, normalize milk raw materials according to the level of fat content.
• Heat the mass, introduce the bioconcentrate, knead for 10-15 minutes, hold for 14 hours at the set temperature.
• Ensure curdling of the prepared milk mass for 30–40 minutes with the addition of special components to form a cheese pattern and taste characteristics.
• Heat the protein mass to remove excess moisture.
• Carry out the cutting of the cheese clot in accordance with the technological size.
• Give the cheese the desired shape with a press.
• Dip the finished product in a container with a 20% saline solution for 2-3 days at a temperature of 8-12 degrees.
• Dry the salted cheese on special racks for 2-3 days at the same temperature as when salting.
• Place the cheese for ripening in special chambers with a temperature of 10–12 degrees, a humidity of 75–85% for 15–60 days, turning every 3–5 days.
• After 20 days from the date of production, dip the cheese head into a paraffin alloy for 2-3 seconds to form a protective crust.

Batches of finished cheeses are placed in refrigerators. If the product must be transported to the place of storage, during transportation it is important to observe the temperature regime in the range from -6 to +10 degrees, avoiding a sharp increase or decrease in temperature.

In the storage of the finished product, it is important to monitor compliance with one of two options for temperature and humidity.

Table: cheese storage modes

Hard cheeses are stored for up to 8 months, Swiss - from a year to 18 months. at a temperature of minus 4-5 degrees, soft - up to 4 months.

Cheeses tend to absorb foreign odors, so it is not recommended to store finished products together with food products with specific and pungent odors. American marketers conducted studies that proved that a cheese product with a unique aroma and taste is much more in demand among buyers than cheese with excellent taste characteristics, but without a pronounced smell.

How to profitably sell a product

It is important to think about ways to sell the product produced in advance, even at the stage of developing a business plan. Stable demand and well-established sales channels will ensure the rapid growth of any production. If an entrepreneur plans to keep product prices in the middle or lower price segment, there will be no difficulties with the sale of goods.

For example, hard cheeses of popular brands in the domestic market can be sold:

• through wholesale sales;
• through own outlets;
• in food markets;
• with the help of mobile sales at car shops;
• small wholesale deliveries to small private shops;
• through district consumer societies (RayPO);
• at catering establishments.

Having mastered the domestic market, manufacturers are building cooperation with federal retail chains.

For a high price, you can sell only high-quality goods - the modern buyer is picky and quickly recognizes a fake cheese.

According to marketing research, buyers want to buy cheese:

• made from high quality ingredients (natural organic milk), and this must be marked on the packaging;
• affordable and at the same time high quality;
• to compensate for the lack of calcium in the diet;
• to increase the amount of protein you eat.

If the manufacturer takes this into account in the content of the text on the packaging, and also positions the product in accordance with the wishes of consumers, sales can increase several times.

Budget option: making cheese at home

Home cheese production will be beneficial if you have a subsidiary dairy farm. High-quality cheese can be prepared at home, but, most likely, the cost of a dish will be comparable to the price of a store product. For its preparation, acidified milk is used in the proportion of 10 liters per 1 kg of finished hard cheese or 1.5–2 kg of soft cheese. If it is necessary to mix milk from different cows or milkings, it is important to cool it to 12-18 degrees.

Cheese should not be cooked from fresh milk - it should stand for at least 4 hours.

Cheese sourdough is prepared in advance. To do this, half a liter of milk is fermented during the day in a warm place.

You can make sourdough with the addition of yeast. Mix 200 g of milk, 120 g of yeast and leave the starter warm for a day. After that, the mixture is divided in half, 200 g of milk is also added and left for another day. The whole procedure is repeated for 6 days, and on the seventh day 400 g of milk is added.

Rennet enzymes accelerate the clotting of milk mass. They can be purchased at the store in the form of tablets or extract, which are added to milk at room temperature.

Step by step recipe

Here is one way to make cheese at home:

• 5 liters of fresh milk are poured into a metal container, heated to 26 degrees.
• 200 g of cheese starter are placed in the heated mass, the container is covered and placed in a warm place for one day.
• The aged mass is cut into small cubes with a side of about a centimeter, put them back in a metal bowl, after which, with constant stirring, they are heated in a water bath to 40 degrees.
• After the cheese product hardens, it is removed from the container, wrapped with gauze in two layers, the whey is decanted, washed with warm running water.
• Salt is added to the washed mass, cream is cooled in accordance with taste preferences.
• A ball is formed from the finished product, which is wrapped with gauze and placed under a three-kilogram press for 10–12 hours. Cheese is ready!

In household conditions, cheeses with a simple recipe are considered optimal for making: “Dutch”, “Yaroslavl”, “Brynza”, “Mascarpone”.

The main advantage of the final product will be its safe natural composition: such cheese does not contain palm oil, harmful chemicals and additives.

The cheese production business is beneficial for agricultural enterprises and full-cycle farms. If the farm has an excess of milk that needs to be processed, own production of popular cheese varieties will bring additional income and create jobs in the countryside. When concluding agreements with retail chains and contracts with milk suppliers, a medium-sized and large-sized plant will become profitable. However, such production requires significant capital investments.

Anti-Russian economic sanctions and a retaliatory restriction of imports have created an imbalance between supply and demand in the Russian food market. Consumers in all regions complain about the lack of dairy products. The situation allows you to start a business with minimal risks. The production of cheese on modern equipment, if there are raw materials and materials, is not difficult. To master the technology and reach the commercial level is within the power of a team of several people. They need a small start-up capital and a room that meets sanitary standards and labor protection requirements. You will find information about all the nuances of a business, as well as a detailed business plan in our article.

Is it profitable to open a cheese production: demand analysis

Food products are always in demand. Food that meets the needs of customers is not stale on store shelves. Business in this area brings a guaranteed income. And profit depends on many components. First of all, from the readiness of the manufacturer to endure the period until stable production and sales are established. Rarely payback comes in a year. For cheeses, it will take a longer time, because there are varieties loved by gourmets that ripen up to six months or longer.

But when a cheese maker finds its niche in the market and its reputation is reinforced by the high quality of its products, it will acquire regular customers and a stable level of sales. Such is the psychology of consumers, who for the most part remain loyal to those manufacturers whose goods meet recognized standards.

Cheese is a product of milk processing. Technologically, you can use any, but commercial production needs the volumes that are obtained from the milking of the following domesticated animals:

• cattle - cows, buffaloes, zebu;
• small cattle - goats and sheep;
• camels.

In Russian realities, camel milk is exotic. A resourceful entrepreneur could draw attention to his brand with a small batch of camel cheese.

The milk of other animals (mares, moose, donkeys, deer, female marine mammals) is also used. But this is the lot of enthusiasts and scientists. It is not suitable for a novice businessman, although with established production, a small part of such milk can become a component for creating new varieties or single batches.

Mini-workshop in operation

The market in Russia is far from saturation. There are many cheeses on the store shelves made with the addition of soy protein and palm oil. It is enough to go to any farmers' market to see how quickly, even on a weekday, the products of small cheese factories sell out. Their prices are comparable to those of imported cheeses, but the buyer is willing to pay for a high quality natural product. Russia is not an exporter of cheese. It is not able to saturate its domestic market and will be among the main importers for many years to come.

In 2009, Russia was ranked 22nd in the world in terms of cheese consumption. With 5.9 kg per year per capita, it was almost 2 times behind Poland, which occupies 21st place, where the figure is 10.5 kg. And no comparison is possible with the average level in the EU countries - 20 kg / person or with the absolute leader Greece, where there are 31 kg per inhabitant. Since 2014, the gap has only widened. Prior to the introduction of sanctions against Russia, analysts predicted an annual growth in cheese production of 4%. Now this is not enough. We need a qualitative leap: all hope is for small private cheese dairies and farms.

Business plan

It is not difficult to start a cheese production. Mechanical engineering and the food industry provide a wide range of technological lines from mini-cheese factories to workshops, coupled with dozens of starters and enzymes for all types of cheese products. Banks readily provide loans, and regional authorities - subsidies and assistance in setting up business. It is not necessary to buy equipment: it can be rented or leased. Before investing, the future cheese maker needs to decide the following:

1. Select a registration form. Cheese production requires licensing. A legal entity must make appropriate amendments to the constituent documents. An individual at the start may be limited to registering an individual entrepreneur or a farm with the prospect of re-registration as an LLC if the business begins to expand and goes beyond the scope of the individual entrepreneur.
   IP gives a sparing taxation regime. The choice of a businessman is 6% of imputed income, 15% on profit or a one-time purchase of an annual patent.
2. Find wholesale suppliers of raw materials. Cheese is a dairy product. From 1 liter of milk he gets 100-120 g of cheese. To start at a mini-cheese factory, you need 25 liters of milk daily to produce 2.5-3.0 kg per day of young cheese, which still needs to mature.
3. Prepare two rooms. The first is production, it must meet the requirements of Rospotrebnadzor for food production and Rostekhnadzor in terms of fire safety and labor protection. And the second room with a microclimate favorable for the storage and maturation of cheese. Suitable basement or cellar. Young cheeses quickly disperse, but do not give a significant profit. Aged cheese with a savory taste is more expensive. Mature heads will give a good financial result.
4. Organize sales. Delicious cheese is not stale, but the buyer himself will not come. You can sell it by paying for a place in specialized markets or negotiate with retail chains and catering. While the cheese is ripening, you will have to run around with samples to attract future buyers.

An entrepreneur who has solved these four problems is ready for production. What kind of cheese to cook?

Cheese varieties

Despite all the diversity, the classification of cheeses is quite simple.

Table: classification of cheeses

True, if you dig deeper, then in each category their subcategories, species, subspecies, types and individual or regional varieties will begin to branch. It is impossible to grasp the immensity, it is better for a cheese maker to concentrate on 2-4 types and adjust his production as he moves on the market.

Soft, hard, brine, moldy - perhaps they are all made from the same batch of milk

An interesting observation from entrepreneurs working on Italian equipment. The Russian consumer was reluctant to buy up cheeses popular in Italy. But when changes were made to the recipe, making the cheeses saltier and harder, the problem with the implementation disappeared. The taste preferences of Russians, which do not coincide with Italian ones, have affected.

1. "Parmesan";
2. "Feta" and similar cheeses;
3. "Mozzarella";
4. "Roquefort", "Dorblu", "Gorgonzolla" and "Danablu";
5. "Camembert" and "Brie";
6. "Ricotta";
7. "Emmental";
8. "Gouda" and "Edam";
9. "Mascarpone";
10. "Cheddar".

Any of these cheeses can be made in Russia, subject to the technology, but it should be remembered that a number of names are patented trademarks. So, for your cheese you will need to choose your own name.

The most demanded and popular cheeses are made from goat's and sheep's milk. They are practically guaranteed 100% sales. They are not enough on the shelves of Russian stores. But, unfortunately, in agriculture there is still a bias towards meat and woolen breeds of small ruminants. Breeding goats and sheep for dairy production is the lot of small farms or specialized enterprises that themselves are geared towards making cheese.

A cheese maker definitely needs to plan the production of products from goat and sheep milk, but it is better to start a business and conquer the market with cow milk. In recent years, there has been a steady increase in the dairy population, and with it wholesale offers for the supply of milk.

Financial component

The business requires an initial investment. Depending on the scale of production and own funds for the production of cheese, it will be necessary to attract additional funding. Profit will not come immediately, and running costs are increasing every day.

Table: calculation of starting investments

For the mini-workshop and the plant, minimal sets of equipment were taken.

Not such big sums. Home and farm cheese production can be started at your own expense. It is assumed that the farm uses its own premises with minimal hiring of outside workers. To open a mini-workshop or a factory, you need funds comparable to a consumer loan. A favorable condition is that modern technological lines do not require numerous personnel. In a mini-workshop, 2–3 people can handle it, at a factory, 5–6, and the automation will do the rest for them.

Compact and convenient: production room and pantry for storing and ripening cheeses

The most difficult for business will be the first months, when sales are limited, cheeses continue to ripen, and there is no escape from regular payments. Production should never be idle. Every day you need milk to load capacity. Its cost is not the same in the regions, in the calculations an average of 40 rubles / l was taken for direct purchases from manufacturers. For the farm, an assumption was made that part of the raw materials will be from their farmstead, but with the hiring of workers.

Table: monthly expenses

The table gives an idea of ​​how much you need to sell products in order to cover monthly expenses and partially offset the initial investment. You need at least 10-15% more revenue than your monthly expenses. That is, to a first approximation:

• Home production - 63,000 rubles;
• Farming - 97,000 rubles;
• Mini workshop - 360,000 rubles;
• Plant - 660,000 rubles.

These numbers, like beacons, will help to calculate in reverse how much milk needs to be processed in order to reach the specified parameters. The first sales of young and pickled cheeses will start from the second week. Whey will be an additional income. It is a valuable drink, as well as a raw material for cooking and the production of ricotta-type cheeses. From the third month, the sale of soft and semi-hard cheeses will begin. In six months, the hard ones will ripen and the enterprise will reach the planned capacity.

Let's take the average price at which the entrepreneur will hand over his products to retail chains and public catering, 600 rubles / kg, we will determine how much milk needs to be processed monthly. For the calculation, we use the proportion of 10 liters of milk \u003d 1 kg of cheese. In fact, more will be released, but the loss of finished products is inevitable and some part will not be sold.

• Home production (63,000: 600) x 10 = 1,050 l/m or 35 l/day;
• Farming (97,000: 600) x 10 = 1,620 l/m or 54 l/day;
• Mini shop (360,000: 600) x 10 = 6,000 l/m or 200 l/day;
• Plant (660,000 rubles: 600) x 10 = 11,000 l / m or 370 l / day.

Milk is often measured in 20 liter aluminum flasks. As you can see, home and farm production will need 2 and 3 flasks, respectively. The mini-workshop and the plant will have to order a tank.

When income exceeds expenses

The food industry does not give quick returns. But well-established production guarantees a stable income. The cheese factory does not exist on its own, it provides sustainable sales to milk producers, who are equally interested in the continued development of cheese production. The cheese maker, until he returns the initial investment and reaches a net profit, has a difficult task. It depends on an uninterrupted supply of milk, which must be paid for immediately, and it needs the maximum sale of its products in order to avoid overstocking. The very existence of the business depends on the success of sales. The entrepreneur must feel the preferences of customers, but not blindly follow them.

A few hours ago, these cheeses were milk: now they are ready to be transferred to the pantry for ripening.

From 10 liters of milk you get 1 kg of cheese. It can be sold immediately young, immature, but relatively cheap. Or leave it for 3-6 months of ripening and the price will increase, but will it be sold at that price? If there are no long-term contracts for the supply of cheese to a specific consumer, it is necessary to be flexible and expand the product line. Part of the milk for young and pickled cheeses, part for hard and the rest for small elite batches that can be stored for a long time and wait for their buyer.

The main components of the guaranteed profitability of cheese production:

1. The solvent demand of the population.
2. Supplying the cheese factory with high-quality raw materials and materials.
3. Personnel qualification.
4. Products that meet the taste preferences of the region.
5. Sales organization on a long-term basis.
6. A room with a microclimate for storing and ripening cheeses.

Cheese making does not bring in millions either in the first or in the second year. According to analytical studies from open sources, having started a business, a conscientious cheese maker can calculate the payback period:

• Home production - 1.0–1.5 years;
• Farming - from 1.5 to 2.5 years;
• Mini workshop - 2–3 years;
• Plant - 2.5–3.5 years and longer.

To some, the wait will seem long, but the number of cheese makers in Russia is constantly growing. Perhaps they are inspired by the example of their Italian colleagues, who have up to 100 cheese factories in a city with a population of 10,000. One for every 1000 people. With such a density of production, everyone finds their buyer. Someone directly at the place of residence, someone delivers to other regions and countries. Good cheese is sure to be in demand.

How hard and soft cheeses are made

The modern technological process is designed to the smallest detail and is almost completely automated.

An unbroken chain from raw milk to maturing cheese heads

Pasteurized fresh milk is poured into a bath at a temperature of +35 ° C, where, with stirring, sourdough (rennet or mushroom enzyme) and 10% calcium chloride solution are added to it (optionally, at the rate of 1 g of CaCL 2 per 5 l of milk). Calcium chloride is optional, but its microscopic presence speeds up the clotting of the cheeseball, which turns out to be denser and gets rid of whey faster. After about 40-60 minutes, the mass is compacted, it is cut into small lumps and stirred, accelerating the process of curdling (coagulation). An hour later, the cheese mass begins to sink in whey, which means it's time to separate. The whey is partially scooped out, the remaining mixture is transferred to a settling bath or immediately transferred to sieve-like forms. At the same time, salting occurs. Salt directs the fermentation in the right direction for the cheese maker and stimulates subsequent maturation. Serum residues quickly depart, the mass is constantly compacted. In the molds, a curdled substance accumulates, which, after the press, turns into a young cheese, very young and not yet ready for sale. Although there are fans and such.

Video: Swiss cheese production technology

The next stage is ripening. The process is technologically controlled. Even at the stage of laying under the press, the ingredients are added to the cheese according to the recipes or, after being removed from the molds, they are subjected to special processing, as a result of which one head will be used to make cheese, the other will remain ripe and become hard cheese, the third will be molded, and it will become "Roquefort" .

A cheese maker is like a creator and, at his request, a head of young cheese, which was milk a few hours ago, can become either a mass popular product or a rare specimen, a dream of a gourmet or collector.

In home and farm production, you can do with the forces of one family. The mini-workshop and plant will require qualified personnel. If there is enough raw material, then round-the-clock production should be organized so that the equipment does not stand idle. In this case, each shift should have a foreman (foreman) and 2–4 workers who provide a full cycle from receiving milk and processing it to putting the cheese mass into molds and then transferring it to the room where ripening takes place. In addition to them, additional staff is needed:

• Milk Purchasing and Cheese Marketing Manager.
• Accountant.
• Room cleaners.

The latter are very important. A dirty room is a huge risk for production. Cheeses, like living organisms, are sensitive to external influences. Foreign mold, pathogenic bacteria, foreign matter and strong odors can spoil the entire batch, which will cause enormous losses to production.

Sales organization

The success of the entire enterprise depends on the sale of products. Even at the stage of registration and purchase of equipment, this issue should be addressed. The best option is long-term supply contracts for shops and catering establishments. It is difficult to implement without support, because the consumer does not see the finished product and is often not inclined to trust the promises, but it is worth trying.

From the moment the production is launched, it is necessary to immediately actively enter the market. Including due to advertising, presentations and promotions. The cheese maker has many opportunities along the way.

• Rent of a trading place in the market.
• Opening an online store.
• Participation in weekend fairs, when free places of sale are allocated for consumer goods.
• Organization of tastings.
• Presentation of samples at exhibitions.
• Direct contacts with retail chains and catering.
• Participation in clubs and forums of cheese makers.
• Registration of pages in social networks and creation of support groups based on them.

The main thing is the consumer properties of cheese, its taste, smell, color, structure. This is why millions love him. With high quality, sales will increase every day until it reaches the maximum capacity of the cheese factory. Hard varieties have another wonderful property: they can wait for a buyer, and while waiting, their taste will only improve. With proper storage, of course.

Cheese production has an additional source of income - whey. Perhaps at first it will not be possible to use it, and most of it will irretrievably go to waste. But from the very beginning, you need to plan its processing for subsequent marketing. From whey get:

• soft cheeses like "Ricotta";
• raw materials for cooking and bakeries;
• the drinks;
• feed raw materials;
• milk protein powder;
• raw materials for the production of biologically active additives.

This will require additional investment, but as a result - the expansion of production, reducing waste and increasing profitability.

Risks and prospects

Any production is fraught with problems and risks. If it is unavoidable, then you need to prepare in advance.

Table: possible problems and solutions

In addition, we should not forget about such a reliable tool as insurance. It is impossible to compensate for any losses due to an insurance policy, but minimizing losses is the direct responsibility of a business person.

Development Forecast

The prospects for the cheese business in Russia are excellent. Even the lifting of sanctions and the resumption of imports will not make up for the shortage of cheese on the market. The excess of demand over supply is predicted for many years to come, until the average per capita consumption approaches the European one. This means that the cheese market will grow and expand following the improvement in the well-being of the population. The state import substitution program creates good starting conditions for any business in the field of processing livestock products, including the production of cheese and related products.

The cheese market in Russia is not saturated: supply is lower than demand. The success of production depends on a raw material base in close proximity to the cheese factory and a reliable marketing organization. To reduce risks, contracts with several suppliers should be concluded and quality control of raw materials should be carried out at the place of production. And insurance of losses will save from ruin and bankruptcy.