Even smaller than that... maybe. It'd be pretty tough in most places. One way to try and go about that is to sell a high-moisture, high quality cheese you can freeze, such as a chevre frais, or one of its many bloomy variants. To do that, you'd need to pasteurize. And small pasteurizers are not so easy to find and get approved, and they cost a decent amount. So you'd be looking at a while to break even.
If you did raw milk, no pasteurizer, but then you're dealing with inventory, cash flow, and similar issues. Say you did something like a 90-day classic tomme variant. Cool, but you need to manage affinage and inventory and find time to do sales. It's possible to do, but unless you're turning out volume and doing everything as a 1-2 person shop, there's just not enough money to be made. And the max a single person could handle reasonably, is 30-40 in milk.