John, welcome to the forum. Many/most of us here are also self-taught (well, book-taught and even more forum-taught) cheesemakers, and most of us are working in small quantities - 24 liters would be the upper end for many of us. However, there are some active members that work in a much larger scale and produce cheese commercially.
If it weren't for the fact that my employer would frown on a one- or two-month absence, I would certainly find this opportunity very interesting - I'd love the chance to visit Russia, and love to spend time in a commercial dairy operation!
Hopefully someone else on the forum will be able to help!