Small-Batch fresh cheese maker

Cafes, restaurants, delis, greengrocers, farmers' market shoppers and direct customers buying online or by pre-order.

Wholesale prices per kilo to venues and shops, plus higher retail prices at markets and through direct orders. Selling by subscription or pre-order helps you plan each batch.

• Cheesemaking technique and hygiene
• Careful recording of batches and temperatures
• Selling and building relationships with local buyers

• Dairy processing often has stricter rules than general food businesses, so check your state's dairy regulator before you sell anything
• Check whether a shared or hired kitchen is approved for dairy processing
• Public liability and product liability insurance
• Labelling, allergen and shelf-life rules under the Food Standards Code
• Raw milk cheese has extra restrictions, check what applies in your state

Startup costs are typically estimated at around $4,000 to $20,000, depending on your equipment, kitchen hire, packaging and insurance. Renting time in an approved commercial or shared kitchen means you don't build your own dairy.

Dairy processing often has stricter rules than general food businesses, so check your state's dairy regulator before selling. Check whether a hired kitchen is approved for dairy, labelling, allergen and shelf-life rules under the Food Standards Code, raw milk limits and insurance.

Monthly revenue is typically estimated at around $1,500 to $7,000, depending on your range, batch sizes and how many cafes, markets and direct customers you reach. Allow at least about 12 hours a week.