Small-Batch cheesemaker with your own dairy unit

Delis, farm shops, restaurants, pubs, farmers' markets and cheese lovers buying direct.

Wholesale price per kilo to shops and restaurants, with higher retail prices at markets and online. A few signature cheeses usually sell better than a long list.

• Patience and attention to detail
• Food hygiene and record keeping
• Selling and building trade relationships

• Cheese made from milk needs the premises approved by your local council, check what applies to your cheese and whether raw milk is involved
• Food safety plan (HACCP), traceability and labelling rules, check with the Food Standards Agency or Food Standards Scotland
• Product liability and public liability insurance, and check any planning or lease conditions for the unit
• Ageing cheese ties up cash for weeks or months before you are paid

Estimates suggest startup costs are typically around £10,000 to £50,000, depending on how you fit out the dairy room or unit, the equipment you need and the milk and ageing capacity you plan for.

Check whether your local council needs to approve the premises, and whether raw milk is involved. Check food safety plan (HACCP), traceability and labelling rules with the Food Standards Agency or Food Standards Scotland, plus insurance and any planning or lease conditions.

Estimates suggest monthly revenue of typically around £1,500 to £7,500, depending on batch size, range and customers. Ageing ties up cash for weeks or months before you are paid. The estimates assume at least around 20 hours a week.