Maybe some knowledgeable folks can help me here! ;)
I would like to eventually produce 30kgs of 1kg gouda type cheese per day.
This will be a small commercial operation.
Can someone talk me through the operational logistics please? Real basic.
I will pasteurize using what equipment I can get so no need to comment on that, thanks.
Also, does anyone know of a good supplier of the kadova molds?
Many thanks
Cheers
Pooh
Pooh
From your first post I can see that you are in New Zealand.
No thoughts on the operational logistics, but for Kadova Brand Molds, there is a listing of supply stores here (http://www.cheeseforum.org/Links/Stores_Cheese_Making_Supplies.htm), there is no one that stands out cheaper that I know of, but this new webstore has the only lineup of parts that I've seen (https://cheeseforum.org/forum/index.php/topic,2992.0.html).
Also, you will probably find these two videos interesting (https://cheeseforum.org/forum/index.php/topic,1176.msg17869.html#msg17869).
If you are in NZ, you will have a hard time justifying a commercial operation with only 30kgs of gouda at time. Especially with operations like Mercer in the Hamilton area that do incredible gouda cheeses.
First step is to contact NZFSA and work out an RMP that suits your operation. Lic. and testing in NZ is quite expensive.
Hi Pooh
Assuming you are from NZ...
Just found this forum and am loving it. We are looking into setting up a small commercial factory ourselves. I know that Curds and Whey NZ have large, medium and small Kadova molds. The medium would suit a 1kg cheese. Also you could try cheeselinks in Australia www.cheeselinks.com.au (http://www.cheeselinks.com.au).
Cheers
Hello Pooh - I can't help you with supplies in NZ but I can try to make you feel welcome here.