Small-Batch fresh cheese maker

Farmers' market shoppers, specialty food shops, restaurants and cafes, and direct customers through pre-orders or subscriptions.

Price per tub or kilo, sold directly at markets and online pre-orders, or wholesale to shops and restaurants at a lower price per unit.

• Following recipes and food safety procedures precisely
• Consistent quality from batch to batch
• Selling and building relationships with local buyers

• Dairy licensing rules differ by province, and Quebec has its own system; check before you buy milk or equipment
• A federal Safe Food for Canadians licence may be needed if you sell across provincial borders; check with the CFIA
• Milk pasteurization rules, labelling and allergen rules; check what applies to your cheese
• Commercial general liability and product liability insurance
• Cold chain and spoilage risk, plus market seasonality in colder months

Estimates for this idea are typically around $8,000 to $40,000 to start, depending on the kitchen or co-packing arrangement you use, your equipment and your packaging. Renting time in a licensed kitchen is the idea's alternative to building your own dairy plant.

Estimates suggest monthly revenue of typically around $2,000 to $10,000, depending on how many markets, shops and direct customers you sell to. That is revenue, not profit. Spoilage risk and quieter months in colder weather are worth planning for.

Dairy licensing differs by province, and Quebec has its own system, so check before buying milk or equipment. Also check whether a CFIA licence applies if you sell across provinces, plus pasteurization, labelling, allergen rules and insurance.