Talk to Keith Morgan-Davie, might get some local ideas for a cheesemake/processing plant. He designed or helped to design a portable parlor
http://www.mofga.org/Default.aspx?tabid=704Other than that, the design is not so hard. It will be expensive no matter what because you need to buy the vat, pasteurizer if making fresh or pasteurized cheese, molds, etc. The actual building isn't so expensive. And the size of the building is determined by the size of all your implements. How big of a vat do you need?
Off the top of my head, here's what you'll need to buy for the make room. Restaurant auctions are a good source.
- hand wash sink (stainless)
- Double bowl sink for washing
- shelves for storage
- vat, including heating system
- if bottling and selling fluid milk, then either a manual or automatic bottle machine.
- pump or other system to move milk from bulk tank to vat, or to filler.
- few stainless make tables
- press, molds
After you figure out what size you need, arrange them on a piece of paper until they make sense from a traffic perspective, and then draw the walls around the arranged pieces so the walls contain all your equipment. And then figure out plumbing, heating, etc. And then you're done. I know it seems intimidating, but think about it this way... you're just fitting a bunch of expensive stainless hardware into a box, and you need some space to move about. put all the pieces next to each other in terms of the flow of the milk to the finished product, and then figure out all the connections to make them work, and you're done.
For just milk, you can try to get an all in one unit, something like
http://microdairydesigns.com/ and then add on cheese making equipment.