Fresh small-batch cheese from a rented facility

Farmers market shoppers, local restaurants, specialty grocers, co-ops and subscription or direct-order customers.

Sell by the pound or by the container, at retail prices at markets and online orders, and at wholesale prices to shops and restaurants.

• Following recipes and process steps exactly
• Cleanliness and record keeping
• Selling and building relationships with local buyers

• State dairy or food processing licensing and inspections: check which agency covers cheese in your state
• Rules on milk sourcing and pasteurization, which differ by state
• Product liability and general liability insurance, which shops and markets often require
• Labeling, lab testing and any cold-chain delivery requirements: check with your state regulator
• Making cheese at home for sale is often not allowed, so confirm before buying equipment

Startup costs are typically estimated at around $5,000 to $25,000, depending on equipment, packaging and the rental terms of the licensed facility you use. Renting space means you avoid building your own plant at the start.

Monthly revenue is typically estimated at around $1,500 to $7,500, depending on your batch sizes, products and sales channels such as markets, restaurants and shops. Shops and markets often ask for product liability insurance.

Making cheese at home for sale is often not allowed, so confirm before buying equipment. Check which agency covers cheese in your state, along with licensing, inspections, milk sourcing and pasteurization rules, labeling, lab testing and cold-chain delivery requirements.