Private production of cheese. Cheese production as a business: a detailed development plan. How much can you earn on cheese products

Do you love cheese?

Did you know that today the assortment of cheese satisfies the consumer demand only by 47%? What does it mean? According to statistics, the Russian cheese market is filled with mostly imported cheeses, while 38% of Russians prefer Russian-made cheese.

This means that there is a need to open domestic cheese production facilities. And if you want to start your own business, but don’t know what niche to occupy, then pay attention to the production of cheese. At the same time, it should be said that the volumes of the cheese factory can be different: both small and large. Let's take a closer look at a private cheese factory as a small business.

Dairy as a business. Where to begin?

First of all, decide on the type of cheese that you will produce. At the same time, it should be taken into account that although there is a demand for all types of cheeses (hard, soft, elite), middle-income consumers prefer hard cheeses such as "Russian" and "Dutch" (42%).

Only 21% prefer soft cheeses. Hard elite cheeses aged 1-2 years in Russia also have their customers among people with an income above the average level, as well as among the owners of elite restaurants. Since the Russian market is not rich in producers of elite varieties, and imported cheeses are used, you can occupy this niche due to a relatively low price without losing quality.

Thus, the statistics show that a cheese factory as a small business can turn out to be profitable, since you will produce a product that is in demand.

Business plan for a private cheese factory

An important aspect of doing business is tactics. Not everyone and not always has the money to purchase expensive equipment in full.

Since each type of cheese may require additional equipment, you need to calculate the payback rate of your business and the desired volumes when drawing up a business plan.

For example, you want to produce premium cheeses. If you immediately purchase the necessary equipment, then it will pay off only after 2-4 years, because the maturation of one head will last 1-2 years. In this case, it is advisable to produce more early-ripening cheeses during these two years: soft and semi-hard - so your equipment will quickly pay for itself. Since soft cheeses cook quickly, you can pay for your equipment very quickly even before the elite cheeses are ripe.

In addition, recycling from cheese production can also bring in a good income if you find a consumer or master the technology for the production of whey-based drinks. Fat-free liquid curd and whey can also be used in the confectionery industry.

With a reasonable approach, in four years you will not only recoup the investment, but your cheese factory as a small business will become consistently profitable. You can also see the list of cheese dairies that the site offers at the link Cheese dairies. Our managers are also ready to advise you on any issue and help with the choice.

Consumer interest in a healthy food ingredient like cheese never wanes. Therefore, cheese making brings a stable income. If an entrepreneur decides to master the production of cheese as a business, there is an opportunity to create his own cheese factory without fabulous investments.

How to open a cheese factory from scratch - business plan, technologies, permits

To formalize the legal side of production and resolve all issues on the organization of processes - this is the main thing from which you should start running your business. Do not forget that there are always increased requirements for the food industry, so an entrepreneur should take them with all responsibility and formalize his activities in accordance with the law.

Stable production growth, the creation of new budget equipment and marketing moves calculated to the smallest detail should stimulate businessmen to the successful development of the industry. Cheese making can be called a progressive idea of ​​​​production at home.

Sales market analysis

If you are planning to make homemade cheese for further sale, then you should not rely on your own shelf in large-scale retail chains. Home production refers to small-scale wholesale production, which has competitors in the form of large manufacturers specializing in the production of similar products.

Network merchants work in strict conditions on terms of delivery. And this is not always an acceptable condition for an individual entrepreneur. Due to small volumes of production and lack of own space in supermarkets, it is not possible to count on sales through network sellers.

At the beginning of creating your own business, an entrepreneur should make a complete analysis of the market and its competitiveness. Weigh all the alternatives, calculate the possibilities and draw significant conclusions based on this.

Pay special attention to the price of these products in your city or region, compare the volumes of a specific base. Your products should be sold on time, and only then the losses from force majeure will be minimal.

Cheese dairy business plan

If we take as a basis the production volume of up to 100 kg of cheese per day, then three types of costs will be required - constant, one-time and monthly. And if you are interested in how much it costs to open a cheese factory, then pay attention to these indicators.

Fixed costs for each month:

1. Rent of premises for cheese production - 45,000 rubles (area up to 60 sq. meters).
2. Payments for utilities within the limits of 30,000 rubles per month.
3. Monthly salary for employees, taking into account insurance deductions for 4 people, is 90,000 rubles.
4. Advertising your products - up to 15,000 rubles.
5. Unforeseen expenses - 40,000 rubles.

Total: 220,000 rubles.

One-time costs:

1. Purchase of the necessary equipment with its delivery and installation - 350,000 rubles.
2. Registration of your business and organization of work - 50,000 rubles.
3. Hiring and training employees - 30,000 rubles.
4. Indoor repair and cleaning - 250,000 rubles.
5. Other expenses - 30,000 rubles.

The total approximate expense is: 710,000 rubles.

Estimated income:

1. Cheese production for 23 working days - 2300 kg.
2. The cost of cheese products for sale is 210 rubles per kg.
3. The price of raw materials for manufacturing is 60 rubles per kg.
4. The price for all raw materials per month is 160,000 rubles.
5. Monthly income 500,000 rubles.
6. Profit for the month minus the purchase of raw materials - 300,000 rubles.

From the total revenue, you need to subtract the amount for fixed expenses, and in the end you get the expected result.

Important: when calculating, one should take into account the possibility of fluctuations in numbers both up and down. From the amount received, deduct 15% for tax payment and get the amount of net income for the month. The entrepreneur will see the expected payback no earlier than in 6 months.

Registration of a cheese factory in Russia

For the full-fledged conduct of their business, an entrepreneur needs to undergo legal registration of his enterprise. You can register your business:

• as a farm with mandatory taxation of 6%;
• joint-stock company (JSC) with a simplified taxation system of 15%.

Important: when registering, an entrepreneur should contact the branch of the Federal Tax Service of Russia at the place of residence.

The entrepreneur should collect the following documents:

• a copy of the passport of a citizen of the country;
• application form for opening production;
• application for the transition to a simplified taxation system;
• TIN certificate;
• confirmation of payment of state duty.

Registration will take at least three business days. When submitting documents, the applicant is given a receipt.

Product certification is the main component for its possible implementation in the future. This requires a list of documents:

• application for product certification;
• documents of a legal entity;
• raw material certification.

After the submission of all documents, the newly opened enterprise is entered into the database of the State Register of Objects of the GOST RF Certification System.

Step-by-step instructions for opening a cheese production

To conduct production for the manufacture of cheese products, a sequence of actions should be clearly developed. We should not forget about the requirements for the premises, the purchase of raw materials and equipment, the recruitment of personnel for work. For a better understanding, we will consider each item separately.

Step 1. Room

The owner of the cheese production must take into account all the technical standards and requirements of the regulations that apply to the premises. Otherwise, he faces an administrative penalty.

Room requirements:

• high-quality lighting, heating and water supply;
• the presence of a working sewer system;
• renovation of the premises and wall decoration with antibacterial tiles;
• working ventilation system and fire safety equipment.

Step 2. Purchase of raw materials

An important stage is the purchase and preparation of raw materials for production. The main ingredient for cheese is milk.

The technological process makes it possible to use cow, goat and sheep milk. You can get it in the following ways:

• purchase of raw materials from private individuals;
• on farms;
• keeping your own herd.

The first method is not suitable due to the unreliability of product quality. The purchase of raw materials is best done in farms. In order to avoid the acquisition of low-quality raw materials, distributors must be required to provide documentary evidence of certification of the products sold.

The best option is to grow your herd. Then the entrepreneur will be sure of the quality of the main raw material.

This also applies to the processing and cultivation of special additives, for example, spices to create new varieties of cheese products.

Transportation of milk can be carried out on your own transport. This is beneficial because the employee will be responsible for compliance with the rules for the transportation and delivery of raw materials to the storage location. Store milk for further processing in clean closed containers in refrigeration equipment.

Conditions for the purchase of milk:

1. A veterinary certificate must confirm the quality of the milk.
2. The temperature of the purchased milk should not exceed 12 normal units.
3. The fat content of the product is up to 3%.
4. Does not contain antibiotics.

Step 3 Equipment

Without special equipment and additional devices, the technology will not be sustained at any of the stages of cheese production. You will need:

1. Forming equipment.
2. Closed storage tanks for raw materials.
3. Filters for milk processing.
4. Baths or pools for long-term pasteurization.
5. Cheese ripening chambers.
6. Milk coolers.
7. Racks for sorting and ripening finished products.
8. Paraffiners for long-term storage of cheese.
9. Containers for moving products.
10. Press tables.

For mini-workshops, you can purchase a ready-made line with the desired performance factor. To process 600 liters of milk, an automatic line of 120 meters is enough.

The quality of products depends on the operation of the equipment, so it is better to buy your own than to rent for a while.

For the production of cheese at home, Italian-made lines are most suitable. The optimal ratio of price and quality, as well as the use of high technology will help to make products excellent in taste.

It is best to purchase equipment from direct suppliers, agreeing on its further maintenance.

The cost of domestic equipment starts from 180,000 rubles, but it does not differ in high performance. Although in conditions of small production it is quite possible to obtain soft, hard cheese and sour cream in minimal volumes.

Step 4. Employees

To service the line in a small production, up to 3 people will be needed. Also, your business cannot do without the help of a cheese-making technologist. His knowledge will help develop new types of cheeses and will be required in many technological aspects of cheese making.

Also, you can not do without a manager for the sale and supply of products. If it is not possible to hire such a unit, then the owner will have to take over its functions.

Personnel must be registered for work officially, in accordance with the laws of the country.

Documents for applying for a job:

1. Passport and its copy.
2. Employment history.
3. Food Industry Diploma or Certificate of Completion of Similar Courses.
4. Military ID.
5. Sanitary book.

Very important: it is not allowed to demand from citizens entering work documents prohibited by the legislation of the Russian Federation.

Technology for the production of sour-milk cheese at home

Knowledge of the technological process makes it possible to correctly develop a cheese dairy business plan. The choice of equipment is based on the factor what type of cheese you have come up with to make - sour-milk or rennet.

The production of sour milk cheese includes the following processes:

• curdling milk with heat and additional spices;
• formation of cheese mass;
• packaging in special containers and transportation for sale.

Recipe for sour milk cheese at home "Skyr":

1. Boil 1 liter of fresh milk.
2. Pour 1 liter of curdled milk into boiling milk.
3. Boil the mixture for 4 minutes (carefully monitor the rise of the foam).
4. Remove the container from the heat and strain the whey.
5. Gently press the resulting cheese to drain excess liquid.

As a result of cooking, a product with a delicate creamy taste will be obtained. Cheese can be tasted immediately.

Recipe for Lithuanian sour milk cheese at home:

1. Sprinkle the finished cottage cheese with salt and mix.
2. The resulting mass is twisted twice in a meat grinder.
3. Add spices to taste and mix well.
4. Cheese is formed in canvas or linen bags.
5. The bags are pressed down with a load or a press and incubated for 12 hours.

The cheese obtained according to this recipe has a pleasant aroma and light taste.

Technology for the production of rennet cheese at home

Rennet cheese is made using a special rennet. Thanks to this leaven, the production of this product is very fast. In addition to rennet, various spices, dried fruits, nuts and herbs are added to the cheese. For the production of cheese of this type, a certain technology is needed. But at home, it is quite possible to make a tasty and healthy dish.

Recipe for rennet cheese "Mozzarella" at home.

To make cheese you need:

• milk - 1 liter;
• rennet - 10 grams;
• salt - 1 tablespoon;
• lemon juice - 1 tablespoon;
• water - 1 liter.

Cooking:

1. Heat milk, add lemon juice and rennet.
2. Stir and prevent boiling.
3. Squeeze out the resulting mass and drain the whey.
4. Boil water with salt and gently lower the cheese into it.
5. The viscous mass must be kneaded with gloves, dipping several times in water. Cheese should become homogeneous and whole.
6. Roll the cheese on cling film into a ball, form and leave to cool.

The cheese prepared according to the provided recipe tastes very much like a purchased product. In the same way, you can cook the famous parmesan.

Recipe for rennet cheese with mold at home.

Ingredients you will need:

• milk - 3 liters;
• salt - 1 tablespoon;
• rennet - a quarter of a teaspoon;
• lemon juice - half a teaspoon;
• piece of soft brie cheese.

Cooking:

1. Mix lemon juice with water.
2. Heat the milk until hot and pour in the lemon mixture.
3. While whisking the mixture, dissolve the rennet in it.
4. Cut the resulting thickened mass with a slotted spoon and leave for 10 minutes until whey appears.
5. Put the container with the mass on the fire and mix thoroughly until the cheese begins to settle to the bottom.
6. Drain the whey and salt the cheese.
7. Divide the resulting product into molds.
8. Let the cheese stand for several days in the refrigerator, wrap in a cloth before cooling.
9. After a few days, cut a piece of brie cheese and rub the resulting product with the side with mold. This is necessary in order for the disputes to penetrate inside.
10. Transfer the cheese to a container and leave in the refrigerator for 10 days.
11. After 10 days, turn the cheese in the container over to the other side.
12. When the cheese ripens (this takes 1 month), it can be served at the table.

This type of homemade cheese will turn out with a spicy aroma and mushroom taste.

What else can be produced in a cheese factory?

In the conditions of stable operation of the cheese factory, it is also possible to produce:

• processed cheese;
• soft cheeses;
• elite varieties of cheeses;
• suluguni;
• tofu;
• Adyghe cheese;
• yogurt;
• sour cream;
• cream with a high percentage of fat and fat-free;
• kefir;
• bioyogurt;
• glazed curds;
• cheese mass;
• butter;
• cheese dessert;
• soft cheese cream;
• drinking yogurt with fruit additives.

Greek yogurt recipe

This delicious dessert differs from the classic version with its soft texture and resemblance to buttercream.

Ingredients needed to make it:

• 1 liter of fresh milk;
• 250 ml. plain yogurt.

Cooking:

1. Boil milk and leave to cool until warm.
2. Dilute yogurt with a little milk.
3. Combine liquid yogurt with chilled milk.
4. Cover the container and leave it in a warm place for 8 hours.
5. After aging, carefully put the yogurt in the refrigerator for a day. You don't need to stir or shake it.
6. After a day, strain it through two layers of gauze and allow excess liquid to drain.
7. Put the resulting Greek yogurt in the refrigerator to set for 3 hours.
8. After the time has passed, you can apply.

glazed cheese recipe

This delicate dessert has long gained its popularity among consumers. A simple recipe makes it possible to make your favorite delicacy in any quantity.

Required Ingredients:

• 500 g of fatty cottage cheese;
• 100 g of high-fat cream;
• 200 g of powdered sugar;
• 1 teaspoon vanilla sugar;
• 200 g dark chocolate;
• 200 g milk chocolate;
• nuts, dried apricots, raisins or jam as desired.

Cooking:

1. Rub the cottage cheese through a sieve, add cream to it and beat.
2. Add the selected additional ingredients - nuts or dried apricots - to the resulting cheese mass.
3. Roll the mass into a bar, spread out in special forms and refrigerate for 1 hour to solidify.
4. Melt the chocolate in a water bath and dip the curd bar into it.
5. Arrange the resulting dessert on a wire rack and send for 2 hours in the refrigerator to solidify.

In the recipe, you can change the ingredients or apply other technologies.

Advantages and disadvantages of cheese making as a business

When it comes to the question of how to profitably open a cheese factory, they always begin to consider the advantages of this idea. They can be safely attributed to:

1. The demand for a cheese product among the population.
2. Acceptable price for raw materials for the manufacture of products.
3. The ban on the import of imported products, which makes it possible to promote the goods of local manufacturers.

Every business has its own pitfalls and risks, so you need to be prepared for them.

Main disadvantages:

1. Short shelf life of some cheese products.
2. High competition.
3. The unsatisfactory quality of raw materials entails the manufacture of low-quality products.
4. Lack of distribution channels.

Sales of cheese products

The sale of cheese needs to be adjusted gradually, focusing on consumer demand. Any legal means is suitable for the sale of products. First you need to look at the price of goods in city markets, shops and trade pavilions. Constant advertising of your product allows you to form a circle of regular customers.

The main task is to orient the assortment of goods to consumer demand. For example, if many customers appreciate soft cheese varieties, then it is necessary to work on the development of new technologies in this direction.

Important: the ability to listen to the wishes of customers, follow useful tips and hear information will depend on the production of cheese at home as a business.

Also, a traveling truck shop can provide a constant sale of cheese to remote regions. A good channel for the sale of goods is catering establishments: restaurants, cafes, fast food enterprises, pizzerias.

Opening your company store with a "cheese" name in a crowded place will attract a certain flow of customers.

Try to establish contact with intermediaries who can sell your products.

Calculating the profitability of cheese making

When working in the food industry, do not expect quick profits. But a properly established production with a thoroughly drawn up business plan will guarantee a good income in the future. A cheese factory cannot exist without the necessary raw materials, and farmers will be interested in your business developing and bringing benefits. As soon as the cheese factory returns the initial investment, then only we can talk about its profitability.

The main criteria for the profitability of the cheese business.

1. The purchasing power of the population.
2. The variety and quality of the range.
3. Equipment with high production capacity.
4. Qualified specialists.
5. Established points of sale.
6. A room with special climatic conditions and refrigeration equipment.

Payback can be expected for each type of activity at different times. Eg:

• for home production up to 2 years;
• farming - up to 3 years;
• mini-cheese factories - up to 1.5 years;
• large-scale enterprise up to 4 years.

The Importance of Promotions

Can be used:

• distribution of booklets, business cards, flyers;
• badges, mugs and pencils with your company logo;
• announcement in the media;
• site on the Internet;
• colorful signs with pointers;
• promotions with free tasting of products;
• prizes for bulk purchase.

Organization of a business from scratch, subject to a competent approach, will allow you to have a constant profit. A large assortment of goods is a confirmation of the reliability of the company and the opportunity to increase its income. No need to rush and hope for special luck. It is best to write a well-thought-out business plan, calculate your investments and reap the benefits of your success, and not be ignorant and jealous of competitors. And do not forget that successful people always attract money to themselves.

Experts note that today cheese is one of the most sought-after products. Demand for it is steadily growing, and there are not so many small farms on the market. Therefore, a cheese mini-factory can turn out to be a highly profitable enterprise.

First step

Starting any business, cheese-making in particular, must be done with a clear definition of a development strategy. To do this, you need to draw up a detailed business plan for the production of cheese. This will help you avoid unnecessary expenses in the future.

Your business plan should cover the following questions:

• Registration and other documentation.
• Determining the range and market needs.
• Equipment selection.
• Selection of suppliers of raw materials.
• Personnel selection.
• Formation of financial calculations.
• Sales and advertising.

Registration and other documentation

First of all, you need to officially register your company. Since the production is small, you can register as an individual entrepreneur. But still, manufacturing enterprises often stop at the organizational form of an LLC, since they are more willing to cooperate with legal entities and trust more. For taxation, they take a simplified system when 6% of revenue or 15% of net income is paid.

To open a mini-workshop, you will have to issue a number of permits. Therefore, it is better to leave this issue in the hands of a competent lawyer.

Market research

While all the necessary documents are being prepared, it is necessary to study the market, its needs, and its potential customers. Analyze the work of competitors, the range of their products, what is the average price in the market. Determine the level of solvency of the population of the sales region. This will help you form your pricing policy and product range.

The most popular are hard cheeses, but the technology of their preparation requires considerable time. Unlike cream and tea cheeses, the production of hard cheeses requires their pre-aging. At the same time, the production of hard cheeses of the premium segment will require at least a year for maturation. This level of cheese dairy is usually opened by experienced producers.

It is also important to decide on the assortment because the equipment for cheese production also depends on the type of cheese.

Cheeses are of the following varieties:

• rennet;
• solid;
• soft;
• brine;
• fermented milk;
• whey;
• smoked
• with Penicillium mold.

room

A mini-workshop for the production of cheese for about 100 kg per day should be located in a room of 20 sq. m. For rent, you need to find about 30-50 thousand rubles. But as a rule, any farm can allocate such an area on its territory. Cheese making equipment is quite compact, about 70 cm in diameter and 90 cm in height.

It is important that the room has cold and hot water supply, sewerage, ventilation, heating. In general, a cheese factory should meet the typical requirements for a food production facility. These include:

• daylight;
• metal or plastic furniture;
• the walls are tiled;
• fire safety equipment.

Cheese production equipment

During the preparation of cheeses, the equipment allows you to automate the coagulation of milk, the formation of cheese grains, mass molding, its pressing and salting. Cooling chambers are purchased separately for storage and maturation.

It is necessary to determine in advance what the production technology will be, because any changes in it require changes in the production process and may require the purchase of new equipment for the workshop.

The main and auxiliary equipment is purchased for the cheese factory. The main one includes a capacity of 50 liters. from stainless steel. Auxiliary:

• racks;
• milk filters;
• coolers;
• ripening chambers;
• press tables;
• cheese molds;
• several brine pools, etc.

Usually a ready-made production line of various capacities is offered. For example, in a mini-workshop of a small farm, you can put a 120-liter line that will process 500 liters of milk per day.

The choice of equipment must be approached carefully and not save on it, because the quality depends on it, and, accordingly, the demand for your product and the success of your business. Most often, cheese dairies are equipped with Italian equipment. They have not only an optimal price-quality ratio, but also versatility, the use of high technologies. Such a line will cost about 50 thousand euros. In any case, it is important that the equipment supplier provides further maintenance.

The domestic line will cost less - from 150 thousand rubles. with a capacity of 70-1000 liters of milk per day. On it at least you can make:

• 5 kg of sour cream (fat content 20%);
• 13 kg of soft cheese;
• 7 kg of hard cheese;
• 100 liters of drinking products.

Choosing raw materials

The technology of making cheeses allows the use of cow, goat, sheep and other types of milk. You can get it in several ways:

• purchase in private farms;
• purchase in farms;
• keeping your own herd.

The first option is the most risky, since it is difficult to trace the quality of milk delivered. But this is the cheapest way. Villagers will be happy to take advantage of the opportunity to earn extra money on milk, especially if you organize its transportation.

It is more reliable to buy milk for the cheese factory in farms, which are forced to sell its surplus to factories at low prices. But the best option is your own herd. Then the milk is obtained at cost, and you yourself can monitor its quality.

The technology of making cheeses is special in that it does not have production waste. Everything can be used for sale. You can sell not only hard, soft, rennet cheese, but also the whey that remains after cooking.

Cooking technology

For manufacturing, a typical technology for the production of hard and soft cheeses is used. It includes the following processes:

• preparation of milk for curdling by adding special substances and heating;
• formation and maturation of cheese;
• packaging and sales.

Manufacturing technology implies that the mini-workshop will be divided into production zones, storage facilities and shipping facilities.

Suluguni cooking

For example, let's talk about a simplified technology for the production of Suluguni cheese. This is one of the most popular pickled Georgian cheese varieties. Classic suluguni is made from cow's milk or buffalo's milk. A combination of two types of milk in various proportions is also acceptable.

For the preparation of suluguni, fermentation enzymes and several rennets are added to the raw materials. At the same time, the dishes should not be enamelled, otherwise you will not succeed in suluguni. Then, at a temperature of 30-35 about C for half an hour, the mixture is boiled. Every 10 minutes, it must be gently and very slowly stirred until a clot forms. Suluguni is cooked in one boil. In the process of cooking, the clot is periodically gently turned over so that it boils well on all sides. At the end of cooking, the whey is pumped out, and the suluguni is pressed so that part of the whey remains in it. Under pressure, the cheese ripens for 2-5 hours, while it must be periodically turned over. The ripened suluguni is cut into pieces and sent for scraping. This process takes place in brine baths. The salting time of suluguni depends on the size of the pieces.

Processed cheese preparation

An integral part of the production is processed cheese, which is prepared from the remnants of raw materials. To do this, the raw material is cleaned, filtered, ground and mixed in the tank. In the same place, with constant stirring under the influence of high temperature, melting occurs with the addition of melting salts. Such cheese is packed hot, and then put into cooling chambers.

Making soft cheeses

The easiest way to prepare soft cheeses. In this case, it is important to curdle the milk, drain and compress the cheese into portions for sale. The main advantage of soft varieties is a short production time. Such cheeses are prepared without aging in a couple of days, within a week, or using a long-term ripening technology (up to 45 days). They must be completed within two weeks. At the same time, the best taste qualities appear in the first week.

Production of elite varieties

As a rule, it requires a long time for the aging of the product. For example, for the manufacture of Brie cheese, after fermentation, the raw materials are kept for 18 hours, and after adding the mold, they are kept for about two more months. Mozzarella belongs to the elite varieties, but it is prepared relatively quickly and without the use of various additives. It takes no more than two days to make it. It retains all the useful properties, rich in calcium content.

Elite varieties also include goat cheese, Feta cheese, as well as semi-hard cheeses. The latter are prepared according to the technology of hard cheese. But they are formed independently, without the use of a mechanical press.

Staff

The mini-cheese factory will need a little staff. The line will require 1-3 people for maintenance, depending on its performance. It is also difficult to open a mini-production without the help of a technologist. He knows all the intricacies of making the product and will help develop his own varieties of cheese.

The work will require the services of a manager for the supply of raw materials and marketing of finished products. These functions can be taken over by the owner of a mini-production. In general, the success of a business largely depends on the staff. Not surprisingly, in Italy, the Mecca of cheese making, most of these businesses are small family farms. They have a herd of 100 heads, a workshop for making cheeses and a small shop selling them.

Sales options

It doesn't matter what kind of cheese you decide to specialize in: soft, hard or rennet, first of all, you need to decide on the distribution channels. Ideally, if there is a more or less large city nearby. Then the product can be implemented in several ways:

• delivery to catering establishments;
• to small retail chains within the city;
• wholesale deliveries to retail stores;
• sales to wholesale dealers;
• trade from a car shop on the road;
• sales in the markets;
• sale through a branded small store.

Through your store, you can sell not only suluguni, hard, rennet and soft cheeses, but also excess milk, whey. This will increase the profitability of your production. It’s a good idea to arrange supplies to various eco-product stores. In restaurants and cafes, you can sell elite varieties of cheese or even cook it to order.

The only thing that needs to be clearly understood is that cheese production will not give a quick result. The production line alone costs a lot of money, which will not pay off in one year. Not to mention that the production cycle of some types of cheese takes more than one month.

Production calculations

The opening of production will require the following capital expenditures (thousand rubles):

• production line with delivery and installation - 300;
• repair of the premises - 200;
• employee training - 30;
• registration and other expenses - 100.

In total, approximately 630 thousand rubles will be required.

In addition to these funds, each month the following will be spent on production (thousand rubles):

• advertising - 20;
• utility costs - 30;
• salary for 4 people - 80;
• rent - 30;
• other expenses - 50.

In total, you will need to lay out about 210 thousand rubles every month.

In a month with 22 days of work and a productivity of 100 kg of product per day, 2200 kg of hard and soft cheeses can be produced. On average, their selling price will be about 200 rubles / kg. If we subtract the cost of raw materials, then the monthly revenue will be 286 thousand rubles. From this amount it is necessary to subtract fixed costs, the amount of tax, and then the profit will be about 64 thousand rubles. per month. This means that if you sell completely all prepared products, you can reach a payback in 10 months.

You can download a detailed business plan for opening a cheese factory at

There are people who at some point in their lives want to open their own business and start making money doing what they love.

Cheese production, with some skills, imagination and knowledge, can bring good profits, especially since cheese in Russia is a product that requires active import substitution.

However, the question of how to open a cheese factory in Russia is not as simple as it might seem at first glance.

First of all, decide:

Who and where will be ready to buy your products (sales points). This is a top-priority issue that needs to be resolved, perhaps even to conclude preliminary agreements. Find out the wishes and needs of your potential consumers so that the cheese business is focused on the end consumer, and not on your fantasies.;

Cheese factory with what volumes you want to open (be guided by the results of the survey);

What types of cheeses do you want to produce (choose also based on questions, choose at least one type of each type (soft, semi-hard and aged hard) to speed up the payback process and win over more consumers);

Secondly, study GOSTs and SanPINs related to cheese making and dairy production.

Thirdly, carefully consider whether you need it? Are you ready to fight for your success in the cheese market?
If yes, then you need a business plan on how to open a cheese factory.

How to open a cheese factory? Business plan

If you wondered how to open a mini cheese factory, then first decide what cheese output per day / per year you put into the concept of “mini”. It can be 50 kg per day, 250 kg per day.

How to open a small cheese factory or how to open a large private cheese factory is not a fundamental question, since the difference is only in costs. And the points of the business plan will coincide. So, reflect the following points in your business plan:

1. A business plan is written after all calculations have been made.
2. Goals and idea of ​​the project
3. Who is the leader
4. Project price
5. Source of investment

The payback period of the project and other key points regarding the opening of a cheese factory. It is the business plan that will be read first of all by the investor, whose help you may be counting on. When making calculations, the following costs should be taken into account (do not forget to attach all calculations to the business plan as an application):

• Capital investments
• Fixed monthly expenses
• Income

How to open a cheese factory in Russia is a very important question and it interests everyone who plans to open a business in this field of activity. Where to run first?

The production of products as a business has fewer risks, pays off faster than the production of industrial goods. This is especially true during the period of sanctions and import substitution policies. If you start your own cheese production, you can get your own profitable business for the long term.

A significant content of protein, trace elements and vitamins in the product makes it popular even among people who adhere to proper nutrition. The annual consumption of cheeses is increasing by 3-5%, buyers tend to purchase high-quality, home-made products at affordable prices.

Business registration

The mini-cheese factory and the production of fresh cheese at home must be formalized. You can register an enterprise as an LLC, IP. For a small mini-shop that plans to carry out the manufacture and sale of the product, it is enough for the population to issue an IP.

The legal form of an enterprise for the sale of cheese LLC is suitable for a cheese factory that will sell goods to counterparties: shops, retail chains. In addition to the general taxation regime, an LLC can use a simplified system.

For agricultural products from manufacturers, there is a special taxation regime - UAT (single agricultural tax).

The case for the production of dairy products is registered as a peasant farm. Tax at a rate of 6% is levied on net profit from production.

Cheese making and a mini cheese factory are related to the manufacture of food, so an enterprise that is engaged in production will need a license.

Finished cheese products must have a certificate of conformity and Sanpin permits. For its execution, you will need: an application, a certificate of sanitary compliance at the cheese factory, title documents of a legal entity, a veterinarian certificate, a contract, a sketch of the product label.

Market research

The basis of a successful cheese business is the study of competition, market needs, consumer preferences, a step-by-step plan and business experience. The mini shop produces a small amount of products, they sell it within the region. It is not worth choosing varieties of cheese that are made by competitors. Check out other recipes.

To win over consumers, you need to set a low price, but then your small cheese business will not pay off soon. It is better to start producing a different kind of product in your shop and position it as a novelty. You can organize production from scratch in the village.

In the production of the dairy product of the cheese factory, there are more than 2 thousand varieties of recipes that are produced by different factories. The most popular of them:

• Pressed uncooked cheese "Cheddar", "Gouda", "Maasdam", "Edam" has a yellow color and a hard crust. The internal mass is tender or spicy, salty. During production, products are kept in storage for up to a year. During the manufacture of such cheeses there will be high business competition.
• A fresh product has a curdled texture, is formed without pressing. The most popular are "Adyghe", "Mozzarella" with buffalo milk, "Feta", "Suluguni", "Mascarpone".
• In the production of cheese from sheep or goat milk, the products have an unusual taste and smell, popular varieties are Chevre, Shabishu. Depending on the technology used in the enterprise, the product may have mold. Demand for homemade cheese made from goat or sheep milk is different from the demand for a product made from cow's milk, the business will be different.
• In the mini-shop at the cheese factory, rennet bases are used in the production of processed products "Yantar", "Sausage". The composition of the product also includes additives, spices, fillers.

In addition to the above, as a business, soft, blue, pressed boiled cheeses are produced. You need to decide on the type of product before you decide to open a business and purchase equipment for a mini workshop. The manufacturing process and technological equipment for cooking different varieties of dairy products is different.


In high-income cities, a mini-production of expensive Brie, Dor Blue, Camembert, and Roquefort cheeses can become a profitable business. The population with an average income level prefers high-quality inexpensive cheeses: "Russian", "Gouda", "Dutch", "Edam".

Choose a room

For the production of cheese weighing up to 100 kg per day, a small room with an area of ​​20 m2 is chosen, compact technological equipment is used. Even a mini workshop must have all engineering communications: sewerage, water supply, heating, ventilation. The cost of renting premises for organizing a business will be 30-50 thousand rubles per month.

Requirements are imposed on the premises (mini workshop, cheese factory, cheese factory) in which products are produced: the presence of natural lighting, a fire safety system. The walls of the workshop are finished with tiles, plastic or metal furniture is used. The mini-shop of the cheese factory is divided into several zones in accordance with the manufacturing technology: fermentation of the milk mass, production, salting, storage. Specialized equipment is sequentially located in each zone.

Necessary equipment

In the mini-cheese workshop, equipment is purchased that automates the formation of cheese grain, milk coagulation, mass shaping, pressing and salting. For maturation and storage of the finished product, refrigerators are purchased. A stirrer is required to prepare the product.

Mini-production for processing 200 liters of milk per day is equipped with:

• bath for pasteurization of milk raw material with a capacity of 100 liters;
• desktop;
• large bathroom with a capacity of 200 liters;
• molds for cheese products, at least 2 pieces;
• paraffiner;
• bathroom for disinfection;
• racks and refrigerators for cheese maturation and storage;
• milk filters.

You can not buy equipment for a mini cheese factory separately, but purchase a ready-made line of domestic or imported production. This is a good idea for those who are going to start a cheese business from scratch.

The cost of a domestic line for processing 100-1000 liters of milk per day is from 1 million rubles, an imported line costs several times more.

Enterprise personnel

A cheese dairy for a farm does not require a large number of personnel. 1-3 people can serve the production line of a mini cheese factory. At least one of them must have knowledge of cheese-making technology. The purchase of raw materials for the business and the sale of finished products can be undertaken by the owner of the enterprise.

If you have your own herd, workers will be needed to care for the animals and to milk the cows. Cheese production often becomes a family business.

Raw material selection

In the cheese business for the production of cheese, whole and skimmed milk of cows, goats, sheep, cream, salt, additives, thickeners are used as raw materials. There are several ways to buy blanks for a business:

• Acquisition from private households. The blanks will have a minimum price, but it is difficult to check the quality and fat content of milk. Sometimes the volume of delivered raw materials may change and it will not be enough for the production of products, which will affect the business.
• Direct purchase for a mini workshop from farms. Surplus unsold milk is sold to cheese dairies at low prices. Strict quality control on farms ensures good raw materials. As a result, you can get inexpensive and good products.
• Getting milk from your own dairy herd. This is the most effective way for this production, eliminating the risk of acquiring low-quality raw materials for cheese. The product is manufactured at cost.

Fermentation of the milk mass occurs due to the addition of milk-clotting enzymes: "Enzyme preparation VNIIMS", "Rennet powder", "Pepsin". They are used in a cheese factory or a mini workshop. Preparations for cheese making can be profitably purchased by the owner of the production at the pharmacy. For all components of cheese fabrication, GOST certificates of conformity are required in order for the final product to meet the standards.

Process

Technologically, mini-production of different types of cheese is different. The basic operations for all types of production are as follows:

• Sterilization of dairy raw materials.
• Preparatory stage. One half of the volume of milk preparations for cheese is pasteurized at a temperature of 68 ° C, then cooled to 38 ° C. The other half is immediately placed in the refrigerator and cooled to 4 °C.
• Cheese brew. Dairy preparations are combined in a cheese factory for maturation, milk-clotting enzymes are added. The temperature for curdling milk is selected within the range of 28-36˚C based on the fat content of milk and the variety produced. Such a temperature regime ensures optimal compaction of the cheese mass and ensures the accumulation of sour-milk microflora.
• Getting cheese grain. The mass formed during the separation of whey is broken into particles of a certain fraction according to the instructions. Elite varieties of cheese are made from a grain the size of a corn seed. For the business of producing and selling semi-hard varieties, a fraction size equal to the size of a walnut is needed. For the manufacture of hard cheeses - no more than the size of a hazelnut.
• Further, in production there is pressing and salting. Cheese molds are filled with grain and placed under a press. The compacted heads are immersed in brine baths for several days.
• For maturation and aging, cheeses are placed on wooden racks. The room temperature of the workshop is set at 4–12 ˚С.

The whey left after the production of cheese in a mini-shop can be sold by the company or used to generate additional income for a mini-business - cooking cottage cheese.

Sales of finished products

A profitable business exists only with an established marketing of the final product. The mini-workshop will produce small volumes of cheese, which are sold to the population through mobile sales in mobile shops, own retail outlets in food markets, small wholesale sales to private shops and restaurants.

With business development and production expansionmini workshops establish distribution channels in retail chains. However, in cooperation with supermarkets, the requirements for cheeses increase significantly. You can create an enterprise site, which will host the entire range. The profitability of a business largely depends on properly organized advertising.

Cheese business financial plan

The organization of a cheese-making enterprise requires significant investments. Their structure for the production of a product in a small workshop of 20 m2 is shown in the table:

With a selling price of cheese from 300 rubles per 1 kg and a mini-shop productivity of 10 kg per day, the business's revenue from the sale of final products will be 1.1 million rubles. The sale of whey, cottage cheese will provide earnings of 300-400 thousand rubles a year. The payback of production for the production of cheese will occur in the 3rd year of the enterprise's operation.

Cheese making as a business can become a successful family business. In combination with the breeding of cows, it is possible to profit from the business already in the second year of the cheese production. With purchased milk, the costs of opening a cheese-making shop will pay off in the third year of operation.