Wonder if anyone has a reasonable idea of what costs are for maiking butter from you own cows milk, as wel as same for making a plain cheddar and dare say a port salute cheese. Also what kinds of volume pof production would not be to daunting starting out.
Paul Kindstedt's book, American Farmstead Cheese, has an excellent section on the economics of making cheese and other dairy products. It is available on Amazon. ^-^
reason being trying not to make it drugery...not chasing god almighty dollar, but cover costs...and some profit...also my thinking is more not better, get quality & stay there with impovements where needed.
also like to hear what people have personally experienced...book are a guide but reality bekons always.