Competitors of a homemade cheese dairy business plan. Cheese production as a business: a detailed development plan. Making soft cheeses

Cheese is one of the most popular products among Russian consumers. Its production can be considered a true art, because the process is quite complicated. In addition to traditional recipes, it is worth experimenting in the production process. The best option is to create your own recipes and a personal trademark, a personal brand. And there will be no problems with the implementation, because tons of cheese leave the supermarket shelves every day.

Cheese dairies for home cheese making will only generate income when a distribution channel for the finished product is established.

Hard cheese is more popular than the same suluguni, and consequently, it will not be difficult to find an interested consumer, according to practice. But the key stake should still be placed on the sale of large batches of manufactured products - and the income is higher, and the warehouse will not be clogged with goods.

Note! Regarding the specific figures for the profitability of a mini-workshop, everything here directly depends on its capacity indicator and pricing policy in the region.

Calculation of annual income:

Monthly output x price 1 kg of product = 500×250×12 months = 1,500,000 million rubles.
Gross annual income (profit - cost) = RUB 940,000
Total costs, taking into account initial investments in equipment - RUB 720,000
Income before taxes (gross income - total expenses) = 220,000 rubles. Income after taxes (15%) - 187,000 rubles. This will be the amount of net income.
Profitability ratio (net income/revenue) equals 20%.

Cheese making as a business at home is best created in private households. In an apartment setting, this is a difficult undertaking.

Cheese production at home as a business is formed from several stages. Failure to follow the rules of one may lead to difficulties in implementing the next. These steps must be taken with full responsibility.

Step No. 1 - choice of legal form

The first step is to legalize the cheese making business idea. For such a case, the most suitable variation is to open an individual entrepreneur - it will cost the owner only 800 rubles for paying the state fee.

You can think about opening and LLC, it will come out a little cheaper, but it will take 2 times more time to register it. It is recommended to open an LLC when the owner intends to seriously expand his own business, which means attracting third parties - investors to open large-scale production.

Important! For cheese making in the form of a home business, it is recommended to use the UTII taxation system, it is extremely simple and most transparent.

After registering the legal form, you need to sign a contract for the lease of the building for production (not required if you own the premises). At a later stage, permits are obtained from the authorities of the SES and the fire service.

To open such a business, you will need the following documentation:

Business license.
Company details.
Certificate of decision on tax accounting.
A contract for renting a place or premises (if the premises are your own, then you don’t need them).
Permitting documents SES.
Permits from fire departments.
Manufacturer's medical record.

Important!Cheese making at home is a type of business that will require a quality certificate. Similar requirements apply to all food products. Regarding the production of cheese, it is necessary to have a declaration OKP 92 2511.

Step number 2 - choose equipment

A set of equipment for the production of homemade cheeses depends on how many products are planned to be produced. If the production is small, then you can use a mini-cheese factory, the cost of which does not exceed the cost of a traditional multicooker. It connects to a conventional single-phase (220 V) power supply, takes up a minimum of space, and therefore is an ideal solution for the home.

Such devices are designed, as a rule, for 15-20 liters of milk. The entire production cycle takes approximately 2 hours. In one procedure, you can make 2-2.2 kg of homemade cheese. That is, one machine is able to process 60-80 liters of milk at home. Mini-cheese factories make it possible to produce not only cheeses, but also sour cream, yoghurts, homemade cottage cheese, butter and other dairy products.

The technological process of making cheese itself involves the purchase of other special devices.

Auxiliary set usually consists of:

Tanks made of stainless steel.
Filter elements for milk.
Coolers.
Mini-chamber for maturation of the product.
Molds for pressing cheese mass.
Pressing apparatus.
Brine bath.

Note! Ready-made production lines for a specific type of product are being sold on the market. Therefore, before opening a mini-cheese factory, you need to decide in advance on the range of products, and only then select equipment.

Step number 3 - purchase of raw materials

Basically, a business of this kind is opened by farmers who have several dozen cows or sheep on their farm. But if you do not own your own herd, this is not an excuse to neglect the possibility of opening a personal mini-cheese factory. You can find milk importers and make homemade cheeses using purchased raw materials. You can also enter into a contract for the supply of milk with farms located nearby. Labor costs in this case will be lower than when maintaining your own herd.

The most profitable option would be to purchase fresh milk from the population of villages and villages. But then you have to constantly monitor the quality of the purchased products. It is on this indicator that the quality of the final product, respectively, and the image of the enterprise depends. Homemade cheese as a business is attractive to farmers.

To start homemade cheese making, you need to master the basics of technology. In this case, a recipe for soft cheese, similar to Adyghe and feta cheese, will help. This is the easiest recipe to start with.

Ingredients:

fresh milk - 10 l;
rennet enzyme - in accordance with the attached instructions;
calcium chloride - half a teaspoon;
salt - 3 teaspoons;

To make cheese, we act in the following algorithm:

We take the rennet in the required amount and dilute it in a glass of water.
We take calcium chloride and dilute it in 50 ml of warm water. It is needed for the formation of clots.
We pour the milk into the bowl of the mini-cheese factory and implement the pasteurization procedure. We are waiting for the milk to heat up to a temperature of 80 degrees, turn off the heating, and put the “water jacket” on cooling.
We bring the milk to a temperature of 40 degrees.
Set the temperature to 39 degrees.
Add rennet and previously diluted calcium chloride to milk. Thoroughly mix the mass for 3 minutes.
The resulting mass is left without intervention. for 45 minutes until we see the formation of clots.
The formed clot is cut with a knife into squares of size 3-4 cm. Then we cut these squares diagonally.
Thoroughly stir the mass throughout 2 minutes and let it sit for 10 minutes to separate all available whey.
We drain the whey into a clean bowl, it will be useful for the manufacture of other products.
We transfer the settled mixture to a colander and strain, after which we place it in a cheese mold.
After the whey is completely “left”, we produce cheese ambassador.
Flavoring additives: herbs, spices, paprika, etc., are added as desired.
The head of cheese is pressed under its own weight within 2 hours.

Important! The cheese mass in the form must be turned over every 20 minutes so that the liquid does not stagnate in one place.

Home cheese making does not have to be done on an industrial scale, it can be in mini format, that is, homemade.

Equipment for home cheese making:

A mini-cheese cooker with a heating element with a power of at least 1.5 kW - the cost starts from 9,000 rubles. It is better to take a domestic manufacturer or an Italian brand. China will not become an assistant in this matter.
Milk sterilizer (if milk is purchased from the rural population) - from 3000 rubles.
Colander for filtering liquid from cheese masses - about 600-700 rubles. (price for stainless steel).
Molds for heads made of food-grade plastic - from 200 rubles. (head 1 kg) up to 500 rubles. (head 5 kg).
Apparatus for pressing cheese masses - from 2500 rubles.
Tray for salting cheese (if necessary) - from 700 rubles. for plastic and up to 2300 for stainless steel.
Racks for storing the finished product (necessarily wooden - oak, linden, etc.) - from 1100 to 3000 rubles.

It is not difficult to purchase the above equipment, many online stores supply such goods. Cheese making as a home business will be of interest to people who have their own farm.

If you wish to purchase equipment of domestic brands, you can seek help from PK MOLEKSPERT LLC, located in the city of Barnaul. The company has its own website where you can purchase any product online. Delivery is made throughout the country.

Among foreign brands, we can recommend the Italian manufacturer Sfoggia, which has been developing equipment for cheese factories for more than 10 years.

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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:

Business cost item	Value per year, thousand rubles
Room rental for a cheese factory	360
Purchase of equipment	1 000
Business registration and staff training	100
Communal payments	250
Cheese factory advertisement	50
Salary (3 shop workers), deductions	880
Purchase of raw materials (100 liters daily at 10 rubles per liter)	365
Other business expenses and cheese dairy costs	30
Total costs of the enterprise	3035

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.

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

In order to open a successful cheese production enterprise, it is not necessary to build large production facilities and invest tens of millions of rubles. The capabilities of modern equipment make it possible to open a turnkey mini-cheese factory on minimal space and with minimal investment, not exceeding one million rubles. Let's take Italy for example. Most of the cheese factories in Italy are small farm complexes with up to 100 livestock, a mini-cheese shop and a production shop.

It is beneficial to open cheese production for those who already have their own dairy cattle farm. It turns out that we open the processing of our own milk, respectively, we will receive more competitive end products, in this case, cheese.

Although it is possible to open a mini-cheese factory for novice entrepreneurs who do not own their own farm. The main task will be to find an inexpensive raw material: milk. The required volume of daily supply is only 500 - 1500 liters per day. One or two farms in your region can provide such a volume.

Let's start with sales...

Planning any business in the field of production begins with the search for channels for the sale of products. First, we must think about who we will sell cheese to, and only then, where and on what equipment to produce it. It will not be difficult to sell a quality product if there is a large city nearby and your prices will not be higher than those on the market. There are several options for the implementation of hard cheese:

wholesale dealers;
through your own shop
through food markets;
exit trade from a car shop;
through wholesale deliveries to small retail grocery stores;
through intracity trading networks (you will not get into federal networks with small volumes);
delivery to canteens, cafes and restaurants.

Do not be too lazy to study the domestic market, visit all possible enterprises, offer them options for future cooperation.

Business registration

The organizational form of a small cheese production can be an ordinary individual entrepreneurship. Although very often manufacturing enterprises choose the form of LLC, that is, a legal entity. The fact is that with the status of an LLC it is easier to sell your products, since a legal entity is trusted more than a physical person, which is an individual entrepreneur. The simplified taxation system is most often chosen as the taxation system: 6% of revenue or 15% of profit.

room

To organize the production of cheese in small volumes (up to 100 kg of cheese per day), a room with an area of 20 sq. m. These are small areas that can be allocated in any farm or rented a separate room, the rent of which will cost about 30-50 thousand rubles per month. Equipment for a mini-cheese factory is quite compact in size. The height is not more than 90 cm, and the diameter is not more than 70 cm.

Basic requirements for the premises: availability of hot and cold water supply, heating, ventilation and sewerage systems. As for the rest, the requirements for cheese dairies are the same as for other food production: the presence of natural light (no basements!), furniture only made of plastic or metal, the availability of fire safety equipment - fire extinguishers and fire shields. The walls must be covered with tiles up to a height of 2.5 m, and the rest must be painted with non-toxic paint.

Cheese equipment

The complete set of any cheese dairy consists of the main and auxiliary equipment. The main equipment is a stainless steel container with a volume of 50 liters or more. The container can be heated with a heating element, gas, hot water circulation or steam. Cooling occurs due to the circulation of cold tap water. Additional equipment includes racks, press tables, ripening chambers, cheese molds, coolers and filters for milk, salt pools, etc.

The best suppliers of equipment for cheese factories are Italian manufacturers. For example, Sfoggiatech supplies turnkey mini-dairies for the production of semi-hard cheese. You can purchase a set of 120 liters and 360 liters. In a 120-liter mini-cheese factory, up to 500 liters of milk per day can be processed, and in a 360-liter plant, up to 1,200 liters per day. The milk being processed can be goat, cow, sheep, etc. Such a cheese factory is ideal for small farms, restaurants and supermarkets.

There are also good manufacturers of cheese dairies in Russia. For example, the company PK MOLEKSPERT LLC. They produce cheese dairies under the Cheese-Master 150 brand. The quality of their equipment is at a fairly high level, and prices are much cheaper than their Italian counterparts.

So, a cheese factory with a capacity of 70 to 1000 liters of milk per day will cost from 150 thousand rubles. From 100 liters of milk on this equipment you can get:

7-9 kg of hard cheese;
5-6 kg of sour cream (fat content 20%);
13-15 kg of soft cheese;
6-7 kg of sour cream (fat content 20%);
100 liters of various drinking products: kefir and snowball, yogurt and fermented baked milk, varenets and ayran, tan, etc.

Business plan for organizing a mini-cheese factory with a production capacity of 100 kg of hard cheese per day.

Capital investments:

purchase of a Cheese-Master 150 mini-cheese factory on a turnkey basis + delivery and installation - 300 thousand rubles;
preparation of the premises (repair) - 200 thousand rubles;
staff training - 30 thousand rubles;
organizational expenses (including business registration) - 50 thousand rubles;
other expenses - 50 thousand rubles.

TOTAL: 630 thousand rubles.

Fixed monthly expenses:

rent of premises (50 sq. m.) - 30 thousand rubles;
wages + insurance contributions (4 people) - 80 thousand rubles;
utility costs - 30 thousand rubles;
advertising - 20 thousand rubles;
other expenses - 50 thousand rubles.

TOTAL: 210 thousand rubles.

production volume per month (22 working days) - 2200 kg (100 kg per day);
selling price of 1 kg - 200 rubles;
the cost of raw materials in 1 kg - 35% or 70 rubles;
monthly revenue (minus the cost of raw materials) - 286,000 rubles.

Hence, the profit before tax will be: 286,000 - 210,000 (fixed costs) = 76,000 rubles. From this amount, we subtract the USN tax (15% of the profit) and get a net profit of 64,600 rubles. The payback of the project, subject to 100% shipment of manufactured products, will come after 10 months of operation of the cheese factory.

Cheeses are products that combine a huge number of useful properties and, at the same time, have excellent taste qualities. In our country, the consumption of cheese is not made into a cult, as, for example, in the same France. But, nevertheless, this product is very popular among all social strata of the population. The technology for making various cheeses is quite complicated and requires knowledge of many non-obvious nuances, so not every entrepreneur will decide to build a business in this area. However, a private cheese factory, which can be opened in a small Russian city, may well bring its owner a substantial profit. Of course, if he approaches its organization as responsibly as possible. In this difficult matter, a business plan for a cheese factory with calculations, developed taking into account the specifics of organizing such a business in a provincial town, will help a novice entrepreneur.

The opening of a small cheese factory will require an amount of 800,000 rubles. This is relatively little money, and it can be borrowed at reasonable interest rates, or it can be used to break the bank of a businessman's own savings.

Brief description of the concept

To open your own cheese factory, an example of a business plan of which is presented here, you first need to decide on the organizational and legal form of the business. Since the scale of cheese production will be relatively small (not industrial), it is at least irrational to form an LLC. Accordingly, an individual entrepreneur on a simplified taxation system will be the best choice for this type of business. The tax rate in the USN is very acceptable and amounts to 15% of the difference between income and expenses for the reporting period. An important advantage of individual entrepreneurs on the simplified tax system is “friendly” tax returns, for which you don’t even need to hire a professional accountant to fill out. In extreme cases, bookkeeping can be outsourced. When registering a cheese factory in the department of the Federal Tax Service, you should choose the OKVED codes correctly. The following will fit:

10.51 "Production of milk (except raw) and dairy products."
10.51.2 "Production of butter, melted butter, butter paste, milk fat, spreads and melted vegetable mixtures".
10.51.3 "Manufacture of cheese and cheese products".

This business plan describes a small artisan cheese factory that is not designed for industrial production. However, its products will be distinguished by exclusivity, and its volumes will fully satisfy the needs of the population of a small Russian city. At this type of cheese factory, it is planned to produce soft and semi-hard traditional European cheeses, such as:

Cachotta is original.
Cachotta with rosemary.
Valence.
Krotin.
Ricotta and some others.

The main ingredient for the production of the above cheeses will be cow's and goat's milk. Also, later it will be possible to experiment with the recipe, adding various spices and additional components to the composition.

How much to invest in opening

As mentioned above, the initial cost of opening a cheese factory will be 800 thousand rubles. What this money will be spent on is described in the following table:

The above calculations show that cheese dairy equipment is the most important cost item, namely half of the initial investment. As practice shows, the best mini-cheese factories are made in Italy. Of course, there are worthy samples from domestic producers, but the Italian mini-cheese factory will last longer, and the quality of the cheese will be an order of magnitude higher. Naturally, the cost of imported equipment is also significantly higher, but this business plan takes into account the purchase of an Italian mini-cheese factory, with a maximum capacity of up to 100 kilograms of cheese per day. The remaining half of the initial financial investment will be used to repair and equip the workshop, as well as advertising, staff training and paperwork.

Marketing plan

The marketing plan, which will help the cheese dairy products to enter the “wide” market as soon as possible, is simple and uncomplicated. It includes the following components:

Creation of a recognizable brand, development of labels and packaging, competent product naming.
Establishing direct contacts with wholesale buyers and offering their products to large retail chains.
Development of a business card site with a minimum of necessary information about the products of the cheese factory.
Periodic advertising of products in the print media of the city.

In the first year of operation, the cheese factory will not operate at full capacity, and the daily volume of cheese produced will not exceed 50 kilograms. With a five-day working week and an average selling price of a kilogram of cheese of 500 rubles, the monthly revenue of a private cheese factory will be about half a million rubles. If the products are in great demand, then production volumes can always be increased - fortunately, the equipment has an appropriate “reserve”.

Production plan

To accommodate a cheese factory, you should rent a small production room with a total area of \u200b\u200bno more than 30 square meters. meters. Part of it should be fenced off and refrigeration units for storing cheese should be placed there, and on the remaining area, the Italian-made mini-cheese factory itself will be freely located.

Close attention should be paid to the impeccable observance of fire safety rules and SanPiN norms. In the cheese factory, it is necessary to organize a good ventilation system, as well as to carry out a complete disinfection of the premises. Before starting production, you should carefully check the condition of the electrical wiring and other communications.

The most acceptable work schedule for a cheese factory looks like this:

Monday-Friday: from 09.00 to 18.00
Saturday-Sunday: days off.

The list of workers of the cheese factory and the approximate amount of their wages can be found in the following table:

№	Job title	Number of people	Salary, rub.	Monthly payment fund, rub.	Payment per year, rub.
1	Administrator	1	20 000	20 000	240 000
2	Production technologist	1	25 000	25 000	300 000
3	Cheese factory worker	2	15 000	30 000	360 000
4	Loader	2	10 000	20 000	240 000
5	Cleaning woman	1	8000	8000	96 000
TOTAL				103 000	1 236 000

Calculations of income and expenses

In this section, you can familiarize yourself with the calculations of the current financial costs of ensuring the efficiency of the cheese factory and the calculation of the potential profit from this type of business. The first table is an overview of the running costs of a cheese factory:

The profitability of a cheese factory opened in a provincial town is reflected in the following table:

As preliminary calculations show, a private artisan cheese factory is a rather profitable type of business. Even in a small Russian city, her potential net profit for one year of work can be about 1.8 million rubles. Accordingly, the monthly net income from the operation of the cheese factory will be approximately 150,000 rubles. The profitability of a small private cheese factory "floats" around 30%, and this is a fairly average figure for this type of business. On the other hand, the initial investment in opening a cheese production will pay off in less than six months, provided that contacts are quickly established with wholesale buyers and retail chains.

Possible risks

Food production is a priori a risky and "nervous" type of entrepreneurial activity. A mini-cheese factory is no exception, and opening it also comes with certain risks that must be considered at all stages of business development. However, strict quality control and good equipment can mitigate the negative impact of most potential risks. An example list is provided below:

A long process of creating and finalizing cheese recipes, a complex procedure for developing specifications and coordinating new recipes with Rospotrebnadzor. All of the above can seriously deplete the financial resources of an entrepreneur.
The quality of the cheeses depends on the milk, and the quality of the milk depends on the time of year (because the nutrition of cows varies). Accordingly, at different times of the year you need to buy milk from different suppliers.
An increase in tariffs for utility bills, which may negatively affect the financial stability of the cheese factory.
Decreased interest of potential buyers in cheese products and, as a result, a drop in sales.

Summing up the above, it is worth noting that the full dedication of the entrepreneur is extremely important for the success of the cheese factory. An entrepreneur should not be ashamed to put the cheese that will be produced there on his own table. Only in this case, the business has a high chance of prosperity and good profits.