So you think you want to be an artisan cheese maker?
Undeniably it is simple to make cheese, but becoming a bona fide specialist cheese maker is not for the faint hearted. Many of our members started making cheese as a hobby or in an effort to add value to an existing supply of milk from their farm. Their experience show that successful specialist cheesemaking requires dedication, hard work, patience, perseverence, investment, some difficult decision making and it has to be said - a large dose of good fortune.
If you are serious about specialist cheesemaking, then
Join the Specialist Cheesemakers Association. Our subscription rates are designed to encourage new cheesemakers.
Have access to the SCA Assured Code of Practise . This provides invaluable guidance on good hygiene practice and the legislation that your local health enforcement officers will ensure that you are complying with. Make sure that you comply!
Join the SCA's Primary Authority, (it covers England and Wales and its free to join), and when you follow the Assured Code, you will know that what you do is backed by the law and a very strong Association.
When you have mastered the basics of cheesemaking through trial and error, a professional cheese-making course should be next thing on your list. Click here for some suggestions of providers of cheese-making courses and keep an eye out for updates in the SCA quarterly newsletter.
If you wish to make a business cheesemaking, you will need to write a business plan.
You will reach a stage where expert advice on planning your particular enterprise, the hazards that you need to be aware of and steps to mitigation them (HACCP plan) might be needed. This could be the point to employ an expert consultant to avoid unecessarily costly investment decisions! Ask us and we can put you in touch with one.
You will need to ensure that your food safety standards are up to scratch and that you can demonstrate this to an auditor. SALSA is a food-safety standard written by experienced food safety experts to reflect both the legal requirements of producers and the enhanced expectations of 'best practice' of professional food buyers. SALSA plus Cheese designed for cheesemakers is one that we highly recommend.
Once your cheesemaking is underway you will need to draw up a Hazard and Critical Control Point (HACCP) document. There is Government guidance available to help on this, but remember that each HACCP is unique so the cheesemaker is often best placed to identify their own particular risk points.
You'll need to invest in cheesemaking equipment. There is plenty of second hand equipment available for new starters. Write an advert for the wanted section of the SCA newsletter or look for second hand kit online. The Courtyard Dairy has put together a handy list here;
Finally, keep in touch with the SCA by renewing your annual subscription in good time. This will keep you up to date with events and offers, the work of our superb technical committee and the specialist cheesemaking community at large.
Good luck!