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Hello, I'm new to cheesemaking.  I started at the beginning of this year after traveling to France.  I fell in love with the small cheese shops in every neighborhood and town.  So far I have made cream cheese, mozzarella, beer cheese, and Colby.  Lots of failed attempts but love the journey.  I would love to make cheese here in California to sell to local markets, but the more I research, the rules and laws seem overwhelming. 

Here are some questions I have been struggling with:
1. In California, can cheese be made in a commercial rental kitchen such as a commissary that food trucks and caterers prepare their food?  I understand that cheese is not allowed to be made in homes to be sold.
2. Does anyone know a good mild source near Auburn CA.
3. Would love to get together with people from the area who also would like to start a cheese business and figure out how to maneuver in California.
Sorry, These are very geographical specific questions.

Thank you to those who run this forum. Love reading about cheesemaking all over the world.