Farmers' market cheese stall

Market shoppers, locals who like to buy from a known face, and people picking up cheese for weekend meals and gifts.

You sell cheese by weight at a markup over wholesale, with extra from add-on items and pre-made tasting boxes. Stall fees are your main running cost.

• Knowing and tasting cheese
• Talking to customers and offering samples
• Planning stock for each market day
• Handling food safely

• Food permits and food handler training, which vary by province and health unit
• Keeping cheese at safe temperatures in summer heat, which means reliable coolers or a fridge unit
• Winter closures or fewer outdoor markets in colder regions, so plan other sales like online orders or holiday markets
• Commercial general liability insurance, which many markets require
• Rules on selling raw milk cheese, check federal and provincial requirements

Estimates put startup costs at typically around $3,000 to $15,000, depending on the coolers or fridge unit, stall setup and opening stock. There is no shop rent, but costs vary with the equipment you choose.

Check food permits and food handler training, which vary by province and health unit. Also check the federal and provincial rules on raw milk cheese, and commercial general liability insurance, which many markets require.

Estimates suggest at least 12 hours a week and monthly revenue typically around $1,500 to $7,000, depending on the markets you attend. Winter closures or fewer outdoor markets in colder regions mean you may want online orders or holiday markets too.