Brining will be done in the chest freezer...I saw this done at another cheese place over the weekend, they just filled the chest freezer with brine water and from what they said, you never have to change it...it gets better with age...but you do have to add more salt when the levels are low. I supposed I could move it into the cave, you see any problems with doing so?
The vat we don't have yet, just made space for future use. I will start out making cheese on the stove and then get the vat at a later date. Still looking for one that has a reasonable price tag. But when I do get the vat, the milk will be put into the vat using a specific hose powered by the vacuum pump that is outside the building (covered of course). The milk will be heated by water that is also pumped into the vat.
Since the presses will not be permanently affixed to the table they are on, I can move them and then I can do my packaging there for the market...I will be vacuum packing them in approx. 8 oz packages. OR I can do my packaging in another room that I already have available where I currently make soap and process the milk.
I will have some shelves in the main area that the cheese will sit on to form a rind, before going into the cave and I will also have a humidifier in that room.
THANKS for all the feedback! This is very helpful!