Maybe some knowledgeable folks can help me here!
I would like to eventually produce 30kgs of 1kg gouda type cheese per day.
This will be a small commercial operation.
Can someone talk me through the operational logistics please? Real basic.
I will pasteurize using what equipment I can get so no need to comment on that, thanks.
Also, does anyone know of a good supplier of the kadova molds?
Many thanks
Cheers
Pooh