Small-batch cheese and yoghurt maker

Delis, farm shops, cafes, restaurants, market shoppers and online customers who want local, handmade dairy.

You sell products wholesale to shops and cafes and at a higher price direct to customers at markets, through your own website or by subscription box.

• Following recipes and hygiene routines precisely
• Patience and attention to detail
• Selling to shops and chefs

• Dairy is usually treated as higher risk, so check with your local council whether you need approval rather than simple food business registration
• You will need a food safety plan (HACCP) and good records, and a food hygiene rating will apply
• Check planning and lease terms for food production, plus drainage, cold storage and ventilation needs
• Public liability and product liability insurance, and clear allergen labelling
• Cash flow can be slow because cheese may need weeks or months to mature before you can sell it

Startup costs are typically around £15,000 to £60,000, depending on your unit, equipment, cold storage and how much stock you make before you start selling. Treat this as an estimate and price your own setup carefully.

Dairy is usually treated as higher risk, so check with your local council whether you need approval rather than simple food business registration. Also check that you will need a food safety plan (HACCP), good records, and that a food hygiene rating will apply.

Monthly revenue is typically around £1,500 to £7,500, depending on your products, how many outlets you supply and how much you make. Cheese may need weeks or months to mature, so cash flow can be slow at first.