Ariuka,
To do well, you must have the following figured out
1) The sales you want to do. Network with the food industry and ask if people would be interested in buying from you. This will also help you figure out which products to make. You might want to simply do functional cheeses such as suluguni and italian types, along with brinza and soft cheese (better version of tvorog for cheesecake). Product definition also includes price, positioning with the existing cheeses, etc.
2) The raw milk supply. If you will be buying it, that's one story. If you will be raising the cows, goats, sheep, or horses, that is an added expense and overhead, but you can control the quality and milk yourself.
3) Capacity of cheese plant to handle volume necessary + equipment to handle the cheese types... including cold storage and aging.
4) Distribution and logistics of delivering to customers.
The rest should fall into place with some effort.
