Pre-Business Planning |
Business Planning |
Heritage Dairy Breed Overview |
What do I Make? |
Legalities |
Infrastructure |
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INFRASTRUCTURE: |
Part I: Facility Design |
Part 2: Equipment Needs |
Cheese Aging Caves (.pdf) |
Equipment Definitions (.pdf) |
Steam Consumption Worksheet (.pdf) |
Part I: Facility Design
When designing a facility that will be inspected, it's important to keep a number of basic rules in mind.
The cheese processing room will be similar to the milk house in its construction. For those who have already built a milk house this will be relatively easy to understand. For those new to building a facility that will be inspected I have included some points to consider: