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GENERAL BOARDS => DAIRY FACTORY - Butter, Cheese, Ice Cream Making => Topic started by: MiaBella Farm on October 12, 2009, 03:01:13 PM

Title: Commercial Kitchen - Update
Post by: MiaBella Farm on October 12, 2009, 03:01:13 PM

The slab has been poured and framing has begun!

Here are a few photos of our progress:
http://s34.photobucket.com/albums/d140/nitrors4/Cheese%20Room/ (http://s34.photobucket.com/albums/d140/nitrors4/Cheese%20Room/)

Oh and the dog is dressed for cool weather and ready for work:
(http://i34.photobucket.com/albums/d140/nitrors4/Dog/DSCF1128.jpg)
 ;)

Title: Re: Commercial Kitchen - Update
Post by: Cheese Head on October 12, 2009, 10:00:36 PM

Mia, looks great, big, assume this is your new cheese making building.

Once slab is poured it will go up quick!

Title: Re: Commercial Kitchen - Update
Post by: wharris on October 12, 2009, 11:28:56 PM

I am sooooooo envious.
Very very nice.

Title: Re: Commercial Kitchen - Update
Post by: MiaBella Farm on October 13, 2009, 01:08:16 AM

Yes, John, this is my new cheesemaking building.  :)  Or it WILL BE when it is complete.

Wayne...open invitation to come down and help!  You KNOW you want to! LOL!!!

I'll keep ya'll posted on progress and when final.  Thanks for letting me share.

Title: Re: Commercial Kitchen - Update
Post by: wharris on October 13, 2009, 02:07:44 PM

I soooo DO want to lend a hand. 
I am not afraid to swing a hammer or climb a ladder.

Title: Re: Commercial Kitchen - Update
Post by: Baby Chee on October 13, 2009, 02:28:33 PM

This is  awesome to see. 

What are your batch sizes, output per session, and how are you planning on timing cheese making session (one per week, etc)?

Title: Re: Commercial Kitchen - Update
Post by: pamaples on October 13, 2009, 10:22:46 PM

THAT dog looks ready for just about anything! :)

Title: Re: Commercial Kitchen - Update
Post by: MiaBella Farm on October 14, 2009, 12:28:36 AM

Quote from: Baby Chee on October 13, 2009, 02:28:33 PM

This is  awesome to see. 

What are your batch sizes, output per session, and how are you planning on timing cheese making session (one per week, etc)?

Thanks!
I will be making 4 lb batches that will be sold in 8 oz packages...not sure how many batches I will do per week, but as many as I can once I have the space to work in.  So, I'll have to get back to you on that one.

Title: Re: Commercial Kitchen - Update
Post by: DeejayDebi on October 18, 2009, 11:46:55 PM

Congrats hon! I would love to just have a kitchen that size.