Has anyone any experience with the requirements from Environmental Health in England for cheese made in domestic premises?
Our kitchen has been inspected and passed by EH for my wife's small scale cake business. I have the advantage of a brother in law who owns a small farm shop, and he has already said he would buy Cams from me, even though he tasted only my 2nd attempt. I've no plans to go big scale, but thought I could produce a small batch say once a fortnight or so.
However, my wife, quite correctly (she doesn't want her cake business jeopardised), says we need to contact EH - just wanted to preempt any potential issues? I'll only be using pasteurised milk.