Hello, are any professional cheesemakers out there using any of the MicroDairy Designs equipment (by Frank Kipe)? We're trying to put in a small creamery on our farm, and I've emailed with Frank about the equipment and it seems like it would be a good place to start. I'd probably be going with the larger, 45 gallon vat/pasteurizer to do a mix of fresh (pasteurized) and raw-milk cheeses. Also, with our initial small herd size (around 6 cows), I'm looking at his dual-tank bulk tank - it's sort of like a giant chest-freezer cooler, with two 30 gallon tanks built in. The benefit is that, given New York's 48 hour rule, milk that is approaching 2 days could be moved into the empty, clean tank, the previous one washed and used again, allowing us to make cheese every 3 to 4 days, instead of every 2 (or dealing with cans and can coolers, or somehow emptying and cleaning a larger bulk tank). Plus, the dual tanks could be used in a cream-separating situation as well (e.g. separate milk into the vat and cream into the second bulk tank).