What is the standard (or a reasonable) markup for a cheese such as an artisanal, small batch camembert style (that has been aged for 60 days)?
I live in PA (USA) and was hoping someone has experience with what I should expect a good wholesale price to be.
Thanks folks!
It depends of course but as a general rule your wholesale will be 50% of retail.
Oh I think that is a wonderful question.. how much should the public pay for a labour of love ?? Too much for anyone to pay.. how much would they pay ?? ... depends... I know it sounds a bit vague but, my wife is a Professional cake decorator and we have this discussion all the time. If people paid by the hour then they would be so so so expensive. Ali has spent days making individual eggplant coloured roses with little skulls as the center (it's what the Bride wants !!) over 150 !! of them. My advise is sell it at a price you feel both satisfied and justified which is commiserate to the effort your put in making it. Formula $$ charged = raw Materials and services cost(per lb/Kg) + a reasonable dollar rate for your effort + next batch costs + your considered profit margin % ( Still need to make a living !!). Look at that figure and see what the market around you is doing and adjust up or down accordingly. BUT, (and we use this rule ALWAYS - for cakes anyway as I can't sell my cheese)! Never do it for nothing !!
-- Mal
Great advice. If I truly charged a "fair" price, considering time etc...it would price me way over the market. I think people are willing to pay a premium for locally made products but hard to tell how much. An upscale supermarket like Whole Foods here sells an industrial French Cam for $10us a wheel (about $15/ pound). They also sell locally made cheeses made 30 minutes away for $30/pound. Interesting dynamic.
Also, here's an interesting web article:
https://www.specialtyfood.com/news/article/cheese-focus-costs-case/ (https://www.specialtyfood.com/news/article/cheese-focus-costs-case/)