Author Topic: Small Commercial Cheese Making - Nick's Experiences  (Read 4741 times)

Offline Nick

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Small Commercial Cheese Making - Nick's Experiences
« on: November 25, 2009, 01:41:44 AM »
Just to let you guys know, i`m still here but lurking on the boards. However things have changed for me. I took my cheese making one step further and went commercial  but only on a small scale, we are currently producing around 200KGs a week with our first Vat and have another vat on order. I owe a lot of thanks to this board! I will post some pictures later, just about to pitch another 200 liters as we speak.



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Offline Tea

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Re: Small Commercial Cheese Making - Nick's Experiences
« Reply #1 on: November 25, 2009, 01:34:17 PM »
Congrats Nick, and I hope that the business venture is a success for you.  Would love to see some pics of your set up and cheeses.  BTW, what cheeses are you making?

Offline Wayne Harris

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Re: Small Commercial Cheese Making - Nick's Experiences
« Reply #2 on: November 25, 2009, 04:59:34 PM »
Congrats Nick. I hope you are wildly successfull.
Pictures!

Where did you get the vats?
Wayne A. Harris - in vino veritas

Offline DeejayDebi

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Re: Small Commercial Cheese Making - Nick's Experiences
« Reply #3 on: November 25, 2009, 08:34:45 PM »
Congrats Nick and best of luck to you!

Offline Nick

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Re: Small Commercial Cheese Making - Nick's Experiences
« Reply #4 on: November 25, 2009, 11:16:48 PM »
Here's some pics, sorry quality isn't so good they were taken using my phone







The finished Cheddars are 2 kilos and oblong in shape, They will be mainly sold wholesale to restaurants and wholesalers. The large wheels is leftover curds I put in my old cheese press, this day there was over 2kgs over our 20KG mark, really don't know how that happened?


We are making some selected special Cheeses, I think I have cracked the Irish Porter cheese, I will add photos later


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Offline MrsKK

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Re: Small Commercial Cheese Making - Nick's Experiences
« Reply #5 on: November 26, 2009, 05:41:41 AM »
Great photos, Nick, thanks for sharing.  I'm assuming that is your son with the lovely cheeses?  He's cute!

Offline FarmerJD

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Re: Small Commercial Cheese Making - Nick's Experiences
« Reply #6 on: November 26, 2009, 06:45:48 AM »
Looks great! Good luck with your operation.

Offline DeejayDebi

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Re: Small Commercial Cheese Making - Nick's Experiences
« Reply #7 on: November 26, 2009, 10:13:44 AM »
Very nice! Not that is a real cause for vat envy! Congrats!

Offline Tea

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Re: Small Commercial Cheese Making - Nick's Experiences
« Reply #8 on: November 26, 2009, 01:27:58 PM »
Congrats.

Offline Likesspace

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Re: Small Commercial Cheese Making - Nick's Experiences
« Reply #9 on: November 26, 2009, 02:08:56 PM »
Well I'm beyond impressed!
I think it's fantastic that you have taken the next step. Good luck!

Dave


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Offline Nick

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Re: Small Commercial Cheese Making - Nick's Experiences
« Reply #10 on: November 27, 2009, 10:35:19 AM »
Great photos, Nick, thanks for sharing.  I'm assuming that is your son with the lovely cheeses?  He's cute!
Yes that's my little "pride and joy" aged 5 years.

The cheese vat I had custom made originally single skinned but was advised against it so had it double skinned. I am using 3 high pressure gas burners underneath it as I have to direct pasteurize.
Indecently during my cheddar course I was informed not to use raw milk for cheese unless I knew exactly where it was coming from and could vouch for its quality and also that it should be converted to cheese the very same day or even hours after milking! I could not answer both those questions and Thailand is a tropical country so I pasteurize to be safe.

You may also notice that the blocks of cheddar are a bit pale, this is because I forgot to add annatto.

Offline DeejayDebi

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Re: Small Commercial Cheese Making - Nick's Experiences
« Reply #11 on: November 27, 2009, 09:20:20 PM »
Nothing wrong with white cheddar - it tastes the same.

Offline Tom Turophile / CheeseStud

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Re: Small Commercial Cheese Making - Nick's Experiences
« Reply #12 on: December 08, 2009, 05:42:38 PM »
Congrats -- where are you located?
CheeseStud(.com coming soon)
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Re: Small Commercial Cheese Making - Nick's Experiences
« Reply #13 on: December 12, 2009, 07:27:41 AM »
For others, if you mouse click on a member's Visable Name, you will be able to see their Profile which should give their location in the world.

Offline DeejayDebi

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Re: Small Commercial Cheese Making - Nick's Experiences
« Reply #14 on: December 14, 2009, 10:56:15 PM »
I'll take a pound of cheddar and that 35 pound bag of energy!  ;D