SMALL COMMERCIAL GOAT CHEESE MAKING - RECOMMENDATIONS

[Ocean View Cheese Maker]

Hi,
 I am totally new to Goat cheese making.  I am in the process of setting up a plant. Would need some advice or recommendation on - Building size, equipment required (what size pasteurizer/Vat), etc.

What I can tell you is that I will be processing the milk from 25 goats ( about 12-15 gallons / day). Planning on doing cheese products every 2 days.

Any advice, information, recommendation, would be welcome.

Thanks from beautiful Prince Edward Island, Canada,
Louis

[RadioFlyer]

Hi Louis. I don't know if you've ever seen this website but they just built a goat dairy. I'm sure they'd be happy to offer some advice with your venture. http://www.goddardfarm.com
What little bit of goat cheese I've been making has been wonderful! And now my girls are dry until end of March. *pout*

[John (CH)]

Hello Louis and welcome to the forum!

I'm only a hobby cheesemaker, but most recommendations I've seen are to get and read this book and for small commercial, concentrate on one or two cheeses and get them down perfect, rather than trying all sorts of cheeses.

Here is some info on cheese caves.

Otherwise, I'd say use the Search function of this forum and learn learn and practice practice.

Of course all the normal rules and regs.

Good luck!

[FRANCOIS]

The smallest legal vat in the US (commercially made, not custom) is 50 gallons.  If you are making cheese every other day, you'll need to pasteurize.  If you can sell fresh cheese for a descent price, start off that way.  You get better yields (more moisture) and don't need expertise or equipment to age it.

Breaking even with 25 goats will be tough.  You won't be able to hire anyone.  It takes almost the same amount of time to milk 25 as it dose 75 when you step up in equipment and the cheese making time is similar.  This is the main reason small scale farms struggle, they have a hard time making the commitment for the next rung that will actually start growing the business.  If you just want something you and your family can do to make a few dollars, 25 is fine but I suspect you will need at least one "off farm" income.

[Ocean View Cheese Maker]

Thank you all.  I will take the information into consideration for my setup. Appreciated.

Louis

[RRR]

There is a legal 10 to 22 gallon pasteurizer available from http://www.microdairydesigns.com . I have been using it a year now and seems pretty good for my operation.

[FRANCOIS]

You will want to check any pasteurizer you buy with your licensing authority, as requirements and interpretations vary.  The micro dairy unit is not allowed in some states, same goes for the Vermont vat unit (15 gal version).  The measure of distinction is the leak-check valve.  Some states will not allow single jacket vats, it all depends and you should check before laying out the cash.  Your best bet is to buy a unit that has already been installed somewhere with approval of your licensing authority.