There is a wide range of cheese products on the shelves of retail stores. Moreover, the demand for high-quality cheese is steadily growing. Homemade cheeses, private cheese dairies, as well as large cheese factories, which have been pleasing customers and gourmets for more than a dozen years, find their buyers. In the article, we will consider the implementation of a business plan for the production of cheese, give practical advice on its implementation, and weigh the pros and cons.

Benefits and Risks of a Cheese Business

World consumption of cheese is growing, there is always cheese products in retail, which are in stable demand - all these are signs that any, even the smallest cheese production business, has the potential for development, has a chance to gain a foothold in the consumer market. Today, when the government provides significant support to agricultural producers, stimulates the creation of new jobs, creates conditions for import substitution, it's time to invest in food production.

According to experts in business organization, among the various industries of the dairy industry, the cheese business has the minimum number of risks and the greatest number of advantages.

Cheese is a modern fast food product that combines useful properties with excellent taste. If the business owner focuses on the ease of use of cheese products, slicing, convenient packaging for a quick snack, the company will have a huge market among fast food lovers, healthy food enthusiasts, gourmets.

After the introduction of retaliatory sanctions on the import of agricultural products into the country, a niche was vacated for cheese producers. Previously, more than half of all cheeses sold in Russia were imported from abroad.

Statistics confirm the growing consumer preference for natural hard cheeses, which are of higher quality and healthier than soft cheese products. However, only high-quality cheese with excellent taste characteristics will overcome the competition. At the same time, it is far from always possible for a manufacturer to keep a high price for products - the purchasing power of the population differs depending on the region. Optimal consumer demand should be expected for a product with excellent taste characteristics at a cost from the lower price segment.

However, cheese production also has its risks:

• The cheese making business requires a large start-up investment.
• Strict observance of standards (67.100.30 Cheese), GOSTs (27568–87, 52685–2006, 52686–2006, 52972–2008, 53379–2009, etc.) is required.
• Any violation of the recipe for the preparation of the product is fraught with losses.
• The country produces insufficient quality milk at low prices.
• There may be interruptions in the supply of raw materials.

Business plan

The first step to building a successful business is creating a well thought out business plan. This document is not only strategic, but also practical, as it contains goals and objectives for the creation and development of production, allows you to evaluate specific costs when putting the enterprise into operation. Planning determines the sequence of actions for successful work, indicates future steps to achieve the planned output indicators, establishes a pricing policy, and calculates the expected profit.

Before forming a marketing strategy, to identify a niche, they analyze the market, a potential target group of buyers, plan sales volumes, assortment list, sales volumes of cheese in accordance with the required level of production.

Most enterprises of the dairy industry consider a territorial marketing strategy as a starting point, when, after the launch of production, nearby territories are first developed: city districts, nearest villages. After the establishment of stable demand, along with the availability of opportunities for expanding production, the development of neighboring regions will begin, cooperation with large federal retail chains is being established.

Profitability calculation

A large workshop or a cheese production plant is opened in regions with a low purchase price of milk, and it is desirable that the market could talk about an overabundance of raw materials, rather than its lack.

Regular costs for the operation of a small workshop that produces about 20–24 kg of cheese per day from 200 liters of milk fluctuate between 1.7–2 million rubles per month. This includes:

• purchase of raw materials;
• rental of premises;
• employee salaries;
• electricity costs;
• the cost of storage and transportation of the product;
• taxes.

In addition, for the purchase necessary equipment will have to pay at least 1.2 million.

Table: how much does a workshop day cost

Monthly costs for the purchase of raw materials (an average of 22 working days) will amount to 99,000 rubles.

Purchase prices of large retail chains famous inexpensive brands of cheese - 250 rubles. for 1 kg. That is, 250 * 22 kg \u003d 5500 rubles. can be a potential daily income in cooperation with chain stores. Such income does not cover the cost of mini-production. The purchase of a mini-line for the production of cheese will pay off in 3–4 years only if you have your own dairy herd, which guarantees regular supplies of milk at a cost of around 10 rubles, as well as prices for 1 kg of the finished product from 300 rubles. Only under these conditions and guaranteed demand, the profitability of the enterprise will be 20%.

Only a large cheese factory with industrial production volumes will be able to receive a stable profit on the supply of cheese for retail chains at a purchase price of 250 rubles.

From plan to action

How to draw up documents

A small cheese production is formalized in the form of a “peasant farm”. With such an organizational and legal form, it will be possible to significantly save on paying taxes: the accrual of agricultural tax (ESKhN) in the amount of 6% comes not from turnover, but from profit (income minus expenses).

When organizing a large cheese business, the owner will have to take care of obtaining a license for the production of food products, certificates of conformity, since this process is an integral part of the organization of food production. You will need to purchase or rent premises, draw up title documents (LLC or IP), conclude contracts for the supply of raw materials.

To obtain a certificate of conformity, a package of documents is provided, including a completed application form, documents of a legal entity, a certificate of sanitary compliance, a contract, a veterinary certificate, a sample label for future products.

What kind of cheese to produce

In total, there are more than 2,000 types of cheeses on the market. The most common of them:

• Fresh cheeses. Products with curd texture, made without pressing. The most famous representative of this group is the Italian Mozzarella, to which buffalo milk is added during production. This group includes "Mascarpone", "Feta", "Ricotta", "Suluguni", "Adyghe cheese", etc.
• Pressed uncooked. These are yellow cheeses with a hard rind, tender cheese mass in the young, spicy in the mature product. In the manufacture of cheeses, the curd mass is finely crushed, pressed, molded, salted, and then aged for up to a year. This is how the well-known varieties Gouda, Edam, Maasdam, Cheddar, etc. are produced.
• Pressed boiled. Such cheeses are produced with a light yellow center and large heads on the edges by mixing fresh and settled milk with enzymes. To obtain a characteristic taste, the finished product is aged for a year. These are cheeses of Parmesan, Emmental, Gruyere, Beaufort varieties.
• Soft cheeses with white moldy rind. According to technology, after salting, such a product is dipped into a special solution containing mold spores, which forms a characteristic crust during aging for 2–6 weeks. Bright representatives of this group are the French cheeses Brie and Camembert.
• Soft with a washed red rind. Due to the red mold, the cheese has a characteristic color, a pronounced smell and a spicy taste. Such taste delights are achieved by repeated washing in a saline solution during the ripening stage. These are Epuass, Marual, Livoro, Munster.
• Blue. Popular cheeses whose flesh is riddled with blue or green mold. The product is kept until whey drains completely without boiling and pressing. A few weeks later, the mass is rubbed with salt, mold spores are added inside, which grow within a few months, taking the form of veins. According to this technology, the Swiss "Roquefort" is made from sheep's milk, from cow's milk - varieties "Gorgonzola", "Stilton", "Danablue", "Dor Blue", "Furm d'Amber".
• Goat or sheep milk cheeses. A white product with a specific odor and taste characteristic of goat or sheep milk, made using various technologies, with or without mold. The most common varieties are "Shabishu" made from goat's milk, "Chevre" with a pleasant aroma and delicate taste, "Saint-Mor" with a black crust of wood ash.
• Processed cheeses are produced by melting the rennet base with milk, cream, curd additives, fillers, spices.

If you decide to produce goat or sheep cheese, then be sure to consider that such indicators as the possible production volume, the cost of raw materials, as well as the demand for the final product in this case will be very different from those for cheeses made from cow's milk.

To determine the main production strategy, they study the assortment list of products offered by competitors, analyze sales volumes for each item. Solid rennet cheeses of well-known varieties (Russian, Poshekhonsky, Hollandsky, etc.) are always in stable demand from the consumer, but there is high competition in this segment. There is less competition among producers of soft sour-milk cheeses, however, even here, at the initial stage of production development, one will have to fight for each buyer.

When developing a pricing strategy for a project, marketers study competitors' prices. In large cities and regions with high purchasing power, the main focus is on the products of the “elite” and intermediate groups (“Dor Blue”, “Roquefort”, “Bree”, “Camembert”, “Maasdam”, etc.), in regions with an average solvency - for high-quality cheeses of well-known varieties (Mozzarella, Gouda, Cheddar, Edam, Russian, etc.).

According to 2013 statistics, Russians prefer to buy hard cheeses of the following varieties:

• "Russian" - about 25% of the total sales;
• "Dutch" - 17%;
• "Poshekhonsky" - 15%;
• "Kostroma" - 11%;
• "Gouda" - 8%.

Of the processed cheese products, buyers prefer Yantar - 43%, Sausage - 38%, as well as cheeses with various additives from popular foreign brands - 24%.

Photo gallery: types of cheese most in demand among Russians

Processed cheese "Yantar" is chosen by 43% of buyers "Sausage" cheese product is still popular among Russian consumers "Kostroma" cheese belongs to the most famous varieties of low price category "Poshekhonsky" cheese variety is notable for its low price "Russian" cheese variety is the leader in terms of volume sales in Russia Gouda cheese is great for making homemade pizza Dutch cheese is preferred by 17% of Russians

In a crisis, when launching a new product on the market, entrepreneurs often tend to a dumping strategy, i.e., they deliberately lower the prices of goods in order to attract a large number of buyers, conquer new sales markets and crowd out competitors.

An entrepreneur's knowledge of cheese making technology will be a significant advantage when starting a production. Those who first thought about the cheese business should not be upset: for a decent wages it is possible to attract an experienced technologist or a manager who has the practice of starting a cheese factory from scratch to the enterprise.

Opening a cheese factory requires large investments, which will pay off only after 3-4 years of profitable operation of the enterprise. Some entrepreneurs at the initial stage of work enter into an agreement with large factories and perform one or more operations for them. technological cycle cheese production: they carry out the primary processing of dairy raw materials, undertake obligations to melt the cheese mass, provide storage and aging of hard cheeses, and package the products of a partner manufacturer.

room

The production of each type of cheese requires specialized equipment, so it is important to decide in advance on the type of production activity.

The production area is divided into zones in accordance with the stages of cheese production, which are equipped with specialized equipment to automate the processes of each cycle and smoothly transition from one operation to another. For the first technological stages, containers for storing raw materials, bathtubs, containers, industrial refrigerators are installed in the workshop. On the large industries equip the production workshop, a platform for fermentation of the milk mass, separate the place for salting the cheese heads and the storage room. The minimum area of ​​the mini-workshop will be 15 square meters. m, plant - 350 sq. m.

Equipment

When opening an enterprise, it is necessary to purchase universal equipment that allows you to simultaneously produce hard and soft cheeses.

Table: the minimum set of production equipment for a room of 15–20 sq. m

This kit is enough to process 200 liters of milk daily into 20-24 kg of cheese. To service the production, it is necessary to hire two employees, install a power supply panel with a capacity of at least 20 kW.

The minimum cost of equipment for a mini-workshop will be 1,200,000 rubles, the price of factory equipment can reach 50–80 million rubles.

Raw materials

The following dairy products are necessary for cheese making: whole milk, skimmed milk, cream, as well as biological bacteria responsible for fermentation of the milk mass, enzymes, pepsin, salt, additives, thickeners, baking powder. For all these products, the manufacturer must obtain GOST certificates of conformity, otherwise the production will not meet the standards of cheese making.

Milk is the basis for making cheese. To ensure that production does not stop, the supply of dairy products must be carried out regularly in the planned volume. For this, it is important for the plant to conclude contracts for the supply of raw materials with dairy farms, peasant farms, and reliable private suppliers. In the contract for the supply of products, it is important to prescribe the requirements for its composition, daily and monthly volumes, delivery methods, the procedure for settlements with the supplier (cash or bank transfer, payment term).

It is important to organize large-scale cheese production only with a sufficient amount of raw materials at reasonable purchase prices. The advantage will be your own dairy herd with a mini-factory, which will provide a minimum raw material load of production facilities without the threat of equipment downtime.

Cheese production technology in the workshop and their storage

Hard cheeses are made from fatty cottage cheese by pressing, pressing, and aging for a month at a low temperature. Soft cheeses are made using a similar technology, but with a reduction in pressing time or without any pressure at all.

In cheese production, in order to obtain a quality product, it is necessary to follow all the technological stages:

• Weigh the milk purchased from suppliers, take an analysis for compliance with GOST.
• Observe the standards for the storage of dairy raw materials (temperature 6-8 degrees, period - no more than 24 hours).
• Properly clean the milk raw materials, cool.
• Conduct pasteurization at the time set by the technology (20–25 seconds) at a temperature of 75 degrees.
• With the help of a separator, normalize milk raw materials according to the level of fat content.
• Heat the mass, introduce the bioconcentrate, knead for 10-15 minutes, hold for 14 hours at the set temperature.
• Ensure curdling of the prepared milk mass for 30–40 minutes with the addition of special components to form a cheese pattern and taste characteristics.
• Heat the protein mass to remove excess moisture.
• Carry out the cutting of the cheese clot in accordance with the technological size.
• Give the cheese the desired shape with a press.
• Dip the finished product in a container with a 20% saline solution for 2-3 days at a temperature of 8-12 degrees.
• Dry the salted cheese on special racks for 2-3 days at the same temperature as when salting.
• Place the cheese for ripening in special chambers with a temperature of 10–12 degrees, a humidity of 75–85% for 15–60 days, turning every 3–5 days.
• After 20 days from the date of production, dip the cheese head into a paraffin alloy for 2–3 seconds to form a protective crust.

Batches of finished cheeses are placed in refrigerators. If the product must be transported to the place of storage, during transportation it is important to observe the temperature regime in the range from -6 to +10 degrees, avoiding a sharp increase or decrease in temperature.

In the storage of the finished product, it is important to monitor compliance with one of two options for temperature and humidity.

Table: cheese storage modes

Hard cheeses are stored for up to 8 months, Swiss - from a year to 18 months. at a temperature of minus 4-5 degrees, soft - up to 4 months.

Cheeses tend to absorb foreign odors, so it is not recommended to store finished products together with food products with specific and pungent odors. American marketers conducted studies that proved that a cheese product with a unique aroma and taste is much more in demand among buyers than cheese with excellent taste characteristics, but without a pronounced smell.

Industrial storage of cheese involves a separate room with constantly maintained temperature and humidity parameters.

How to profitably sell a product

It is important to think about ways to sell the product produced in advance, even at the stage of developing a business plan. Stable demand and well-established sales channels will ensure the rapid growth of any production. If an entrepreneur plans to keep product prices in the middle or lower price segment, there will be no difficulties with the sale of goods.

For example, hard cheeses of popular brands in the domestic market can be sold:

• through wholesale sales;
• through own outlets;
• in food markets;
• with the help of mobile sales at car shops;
• small wholesale deliveries to small private shops;
• through district consumer societies (RayPO);
• at catering establishments.

Having mastered the domestic market, manufacturers are building cooperation with federal retail chains.

For a high price, you can sell only high-quality goods - the modern buyer is picky and quickly recognizes a fake cheese.

According to marketing research, buyers want to buy cheese:

• made from high quality ingredients (natural organic milk), and this must be marked on the packaging;
• affordable and at the same time high quality;
• to compensate for the lack of calcium in the diet;
• to increase the amount of protein you eat.

If the manufacturer takes this into account in the content of the text on the packaging, and also positions the product in accordance with the wishes of consumers, sales can increase several times.

Budget option: making cheese at home

Home cheese production will be beneficial if you have a subsidiary dairy farm. High-quality cheese can be prepared at home, but, most likely, the cost of a dish will be comparable to the price of a store product. For its preparation, acidified milk is used in the proportion of 10 liters per 1 kg of finished hard cheese or 1.5–2 kg of soft cheese. If it is necessary to mix milk from different cows or milkings, it is important to cool it to 12-18 degrees.

Cheese should not be cooked from fresh milk - it should stand for at least 4 hours.

Cheese sourdough is prepared in advance. To do this, half a liter of milk is fermented during the day in a warm place.

You can make sourdough with the addition of yeast. Mix 200 g of milk, 120 g of yeast and leave the starter warm for a day. After that, the mixture is divided in half, 200 g of milk is also added and left for another day. The whole procedure is repeated for 6 days, and on the seventh day 400 g of milk is added.

Rennet enzymes accelerate the clotting of milk mass. They can be purchased at the store in the form of tablets or extract, which are added to milk at room temperature.

Step by step recipe

Here is one way to make cheese at home:

• 5 liters of fresh milk are poured into a metal container, heated to 26 degrees.
• 200 g of cheese starter are placed in the heated mass, the container is covered and placed in a warm place for one day.
• The aged mass is cut into small cubes with a side of about a centimeter, put them back in a metal bowl, after which, with constant stirring, they are heated in a water bath to 40 degrees.
• After the cheese product hardens, it is removed from the container, wrapped with gauze in two layers, the whey is decanted, washed with warm running water.
• Salt is added to the washed mass, cream is cooled in accordance with taste preferences.
• A ball is formed from the finished product, which is wrapped with gauze and placed under a three-kilogram press for 10–12 hours. Cheese is ready!

In household conditions, cheeses with a simple recipe are considered optimal for making: “Dutch”, “Yaroslavl”, “Cheese”, “Mascarpone”.

The main advantage of the final product will be its safe natural composition: such cheese does not contain palm oil, harmful chemicals and additives.

The cheese production business is beneficial for agricultural enterprises and full-cycle farms. If the farm has an excess of milk that needs to be processed, own production of popular cheese varieties will bring additional income and create jobs in the countryside. When concluding agreements with retail chains and contracts with milk suppliers, a medium-sized and large-sized plant will become profitable. However, such production requires significant capital investments.

Business plan for opening a cheese production (mini-cheese factory) with a processing capacity of up to 500 kg of milk per day.

Project indicators

• Monthly turnover (revenue): 761,700 rubles.
• Net profit: 174,845 rubles.
• Payback: 25 months

How much money do you need to open a cheese factory

According to preliminary calculations, it will be necessary to invest about 4,315,000 rubles to open a cheese production enterprise:

• Acquisition and registration of a land plot - 335,000 rubles.
• Purchase and delivery of the ready-made module "Cheese factory KOLAKS 501C" - 2,500,000 rubles.
• Connection of engineering systems (electricity, water supply) - 150,000 rubles.
• Purchase of a Gazelle Refrigerator car - 700,000 rubles.
• Start-up and adjustment works - 200,000 rubles.
• Purchase of raw materials and materials - 30,000 rubles.
• Business registration and others organizational work- 100,000 rubles.
• Reserve fund - 300,000 rubles.

Step-by-step stage of starting a business

According to the business plan, a cheese-making enterprise should be opened in the following sequence:

1. Search for sources of project financing
2. Cheese Market Analysis
3. Business registration
4. Acquisition of a land plot
5. Coordination of the project with regulatory authorities
6. Personnel search
7. Acquisition of a turnkey cheese factory
8. Installation of a cheese factory, production of a trial batch of cheese
9. Permission for production, coordination of the cheese factory with the SES, the fire inspectorate and local authorities;
10. Launching the enterprise at full capacity

Description of products and services

According to the plan, at the initial stage of its activity, our cheese factory plans to process up to 500 kg of milk per day (MJ 3.7%). As a result, the company will receive the following products:

• Cheese Adygeisky (GOST R 5253379-2009), in a vacuum film - 24 kg
• Mozzarella cheese packed in plastic cups - 24 kg
• Cream (MJ 20%) - 15 kg
• Whey - 437 kg

The wholesale selling price of Adyghe cheese will be 250 rubles/kg, Mozzarella cheese - 350 rubles/kg, cream - 150 rubles/l, whey - 20 rubles/l. Estimated revenue from the sale of products per day will be:

• Adyghe cheese - 6000 rubles
• Mozzarella cheese - 8400 rubles.
• Cream - 2250 rubles.
• Serum - 8740 rubles.

Total - 25390 rubles. Milk for production is planned to be purchased from local agricultural enterprises and farms. The wholesale price will be 20 rubles/l. Milk will be purchased daily for a total amount of 10,000 rubles.

Production plan

To accommodate a mini-cheese factory, the business plan provides for the purchase of a land plot of 950 sq. m. The site belongs to the municipal government. The purchase price will be 335 thousand rubles.

What equipment to choose for the production of cheese

As a premise, it was decided to buy a turnkey ready-made cheese complex from the KOLAKS company. The advantage of this option is obvious. We get a mini-cheese factory, consisting of 7 modules of complete factory readiness. The complex complies with all sanitary requirements of Rospotrebnadzor, fire safety and electrical safety standards, technical regulations Customs Union "On the safety of milk and dairy products" (TR CU 033/2013). Milk pipelines and equipment of such a cheese factory are made of stainless steel.

Cheese factory layout plan

The dimensions of the complex are 12,500×8,500×2,790; water - in accordance with SanPiN 2.1.4.1074-01, water consumption, m3 / day - 3.

The advantage of buying a ready-made KOLAKS complex is that the company offers a free release of a trial batch of products, free development of packaging for cheese, free staff training, installation and commissioning with a team visiting the site of the cheese factory.

Recruitment

As personnel, it is planned to employ an experienced technologist, cheese dairy workers (3 people), handymen (2 people), an accountant, a sales manager and a cleaner. The staff will include 9 people, the wage fund will be 140,000 rubles. per month.

What taxation system to choose for the enterprise

The organizational and legal form of the enterprise will be a company with limited liability. As a taxation system, it is planned to apply the simplified taxation system, 15% of the profit of the cheese factory. This activity is not licensed.

Marketing and Advertising

Special attention will be paid to the marketing of products. To ensure that the products are not stale in the warehouse, it is planned to employ a product sales manager. His responsibilities will include searching for new customers, working with the customer base, monitoring the shipment of goods. The company's products will be sold mainly within the region, within a radius of no more than 100 km from the place of production. The volume of production does not imply access to larger markets. In close proximity to the enterprise there is a large city with a population of 600 thousand inhabitants, which will significantly increase the opportunity for the sale of cheese dairy products. Potential distribution channels include:

• Local grocery stores;
• Small retail chains;
• Specialized dairy stores;
• Cafes and restaurants in the city.

For the delivery of goods to points of sale, a Gazelle-refrigerator car will be purchased.

Financial plan

Let's move on to calculating business performance indicators. The fixed monthly expenses of the cheese factory, according to the calculations of the business plan, will be:

• Salary - 140,000 rubles.
• Insurance deductions - 42,000 rubles.
• Raw materials, ingredients, packaging - 284,000 rubles.
• Utility expenses - 45,000 rubles.
• Transportation costs - 25,000 rubles.
• Other expenses - 20,000 rubles.

Total - 556,000 rubles.

How much can you earn on cheese products

The net profit of the enterprise will be 174,845 rubles per month. Profitability of cheese production is 31%. With such indicators, you can count on the payback of the project for 25 months of the enterprise.

This is a complete, ready-made project that you will not find in the public domain. The content of the business plan: 1. Confidentiality 2. Summary 3. Stages of the project implementation 4. Characteristics of the object 5. Marketing plan 6. Technical and economic data of the equipment 7. Financial plan 8. Risk assessment 9. Financial and economic justification of investments 10. Conclusions

* Calculations use average data for Russia

1. PROJECT SUMMARY

The essence of the project is to open a mini-cheese factory in the city of Samara. The cheese factory will include a mini-cheese shop and a small company store during production. The cheese will be produced by handicraft according to old French and Italian recipes, as well as author's recipes. Due to the uniqueness of the format, the absence of competitors in this segment, low opening costs, the project has high chances for further development.

The integral indicators produced allow us to talk about the high efficiency of the project (given in Table 1). The development region also has great potential: Samara is the focus of the region's solvent audience, a densely populated city with more than 1 million inhabitants.

Table 1. Integral performance indicators

Discount rate (r-year), %
Discount rate (r-month), %
Payback period (PP), months
Discounted payback period (DPP), months
Net present value (NPV), rub.
Return on investment ratio (ARR), %
Internal rate of return (IRR), %
Yield Index (PI)

2. DESCRIPTION OF THE INDUSTRY AND COMPANY

The project considered in this business plan involves the creation of the production of elite soft and semi-hard cheeses and their retail sale through a company store and small wholesale. The mini-workshop and its own point of sale will be located on one of the central streets of the city (Kuibysheva Street) in a rented room.

Samara is a major city in Russian Federation, in the Middle Volga region. regional center of the Samara region. Samara is a major economic, transport, scientific, educational and cultural center with a population of more than 1.17 million people (as of the beginning of 2016). The city has developed such industries as mechanical engineering, oil refining and food industry. All these facts speak about the high level of well-being of the inhabitants of the city.

On August 7, 2014, Russia introduced a ban on the import of certain types agricultural dairy products, including cheeses, from the countries of the European Union, as well as Norway, the USA, Canada and Australia. Before the ban, according to estimates by the Federal Customs Service, imported cheese accounted for 50% of the market (2013). The countries that fell under the sanctions accounted for up to 70% of imports, due to which an active process of import substitution began. According to Alto Consulting Group, over 581 tons of cheeses and cheese products were produced in Russia in 2015, which is 17.6% more than in the previous year.

Positive dynamics is also observed in 2016. Thus, in January-April, more than 184 tons of cheese were produced, which is almost 3% more than in the same period of the previous year. At the same time, the share of imported products fell by 51% in 2015 alone, and Belarus took the key positions among importers (78.3% of all deliveries). Nevertheless, despite the process of import substitution that has begun, domestic producers and the remaining suppliers have not been able to completely replace not only ordinary hard cheeses, but also the so-called noble elite cheeses from Europe. This segment remains very promising for domestic business. In addition, there is a tendency towards a general deterioration in the quality of cheese and its falsification with vegetable fat, which is actually not cheese, which means that high-quality cheese will certainly find its buyer.

Taking into account the current market situation and the shortage of cheese products, the forecasts for the development of this area can be described as cautiously optimistic.

Cheese production will take place in a handicraft way according to the traditions of European family cheese factories, thanks to which it will be possible to avoid the costs of expensive lines that are used in large enterprises. Small volumes of production (up to 16 tons per year) will be compensated by the uniqueness of the product. The mini-cheese factory will produce soft and semi-hard cheeses based on cow's and goat's milk according to traditional French and Italian recipes. At the moment, there are practically no worthy alternatives to them in the grocery chains of the city. Also, great attention will be paid to our own unique recipe with the addition of various unusual seasonings.

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Sales are proposed to be carried out through a company store at the cheese shop, as well as through small wholesale sales to city restaurants. Tables will be installed inside the store so that customers can enjoy the cheese right on the spot and, if they wish, pick up good wine with it.

The advantage of the project lies in the low level of initial investment. The main investment will require the purchase of equipment and installation, as well as repair of the premises. Investments in the project will amount to only 840 thousand rubles. The project will be implemented at the investor's own expense.

Table 2. Investment costs of the project

	NAME	AMOUNT, rub.
Real estate
	Repair of the workshop and shop premises
Equipment
	Production equipment set
	Shop equipment
Intangible assets
	Recipe development
	Employee training
	other expenses
working capital
	working capital
	Commodity filling of the store
	Total:	840 000
	Own funds:	840 000

3. DESCRIPTION OF GOODS

The company's product will be an elite soft and semi-hard cheese aged from 1 to 3 months. Due to the location of the production and the place of sale in the same building, the product will be available to people with an average income level. The cost of production will make it possible to set more affordable margins than in retail chains and restaurants that have cheeses of this type in their menu. Table 3 shows the commodity nomenclature.

Table 3. Nomenclature of goods and variable costs

	PRODUCT	COSTS PER UNIT, rub.	TRADING MARGIN, %	UNIT COST, rub.
Cheeses from cow's milk
	Camembert 100g.
	Cachotta original 100g.
	Cachotta with rosemary
	Valence 100g.
	Crotin 100g.
	Ricotta 100g.
Goat milk cheeses
	Crotin 100g.
	Cachotta 100g.
			Total:

As can be seen from the nomenclature, there are two main types of goods: cheeses based on goat's and cow's milk. Taking into account the uniqueness of the offer, a rather high mark-up is set for the manufactured products, which does not depend on the offer of competitors. Pricing is influenced by such factors as the recognition of the type of cheese, its taste, production cost, the solvency of the local population, the location of the cheese factory in the city center.

Cow and goat milk are used as raw materials, the suppliers of which are two farms located outside the city limits. On one of the farms they keep goats, on the other cows. Both farms are located in ecologically clean rural areas adjacent to the city. Thus, it is possible to achieve a low cost of cheese production and minimize transportation costs. All cheeses are packaged in branded packaging: cardboard paper, plastic containers and gift bags with the logo of the cheese factory.

4. SALES AND MARKETING

Products will be sold at retail through its own company store, as well as small wholesale to several restaurants in the city, which include elite cheeses in their menu. End consumers are men and women aged 18 to 65, mostly middle-aged 30-45 years, with an income level of "average" and "above average".

Given the small volume of production, the duties of a sales representative are performed by individual entrepreneur. He is engaged in market research, negotiating with potential clients, concludes supply contracts and so on. He also carries out work on training employees of the company store, which are the face of the entire company. Their duties will include not only direct sales, but also communication with the client.

The Russian consumer is not in the habit of treating cheese as a permanent component of his diet, is not familiar with the traditions of artisan cheese making, and often has very vague ideas about goat cheese. With this in mind, the seller will act as a consultant, talking about the differences in the types of cheese, its compatibility with various foods and drinks. In addition, free cheese tastings will be held for guests of the cheese factory. If desired, the visitor will be able to accommodate and taste the cheese at the table, ordering a glass of wine to go with it. The concept of the company will include a benevolent attitude towards each client, maintaining an atmosphere of hospitality and family comfort. The city already has experience of private cheese making, but there is no serious competition in this direction yet.

5. PRODUCTION PLAN

The mini-workshop for the production of cheese will be located in the center of Samara, on Kuibyshev Street, in a rented room. An area of ​​22 square meters will be used for the workshop. meters, for a company store, a bathroom and a utility room - 24 sq. meters. The premises have cold and hot water supply, sewerage, ventilation and heating, thus the cheese factory meets the typical requirements for food production premises.

Since the format of an artisan cheese factory has been chosen, similar to Italian family cheese factories, expensive equipment is not used in cheese production. For cooking, you need a pasteurizer and a press table, as well as special containers, cheese molds and refrigerators for storage and ripening. The production technology includes the processes of preparing milk for curdling by adding special substances, heating, the processes of shaping and aging the cheese, and then packaging and selling it.

Given the productivity of 50-60 kg of cheese per day, up to 1320 kg of cheese can be cooked per month with 22 days of operation. Since about 1 kg of cheese is obtained from 10 liters of milk, the volume of daily supplies will be 500-600 liters. Before starting production, the business owner will need to train employees in all necessary processes and recipes.

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If we assume that the cheese factory will not operate at full capacity, but only at 30% load (taken as the basis for business plan calculations), then the monthly income from sales will be 760 thousand rubles. The net profit in this case will be about 164 thousand rubles. With such indicators, the cheese factory is able to reach payback already for the 5th month of work.

6. ORGANIZATIONAL PLAN

IP was chosen as the legal form of business. Management functions are assigned to the entrepreneur. His responsibilities, in addition to leadership, will include participation in the cheese making process, as well as cooperation with suppliers and wholesale customers. To work in the cheese dairy shop, an additional two people will be needed. The company store will require the hiring of 3 more employees. You will also need your own accountant. Thus, the staff of the cheese factory will include 7 people (staffing is presented in Table 5). For the delivery of raw materials from farms, the services of a hired forwarding driver will also be required.

Table 5. Staffing and payroll

	Job title	Salary, rub.	Quantity, pers.	FOT, rub.
Administrative
	Accountant
Industrial
	Cheese factory worker
Trade
	Shop assistant
	Total:			150 000
	Social Security contributions:			45 000
	Total with deductions:			195 000

7. FINANCIAL PLAN

The financial calculations of this business plan are calculated for a three-year period of operation of the cheese factory. It reflects investment costs, variable and fixed costs, and tax liabilities.

The structure of investments includes the renovation of premises for production and trading shops (200 thousand rubles), the purchase of the necessary equipment (350 thousand rubles), as well as intangible assets (90 thousand rubles).

The fixed costs of the cheese factory will include rent, advertising costs, utility bills, selling and management expenses, transportation and fuel costs. Depreciation costs are calculated on a straight-line basis over a period of 15 years. The structure of fixed costs of the enterprise is presented in Table. 6. A detailed financial plan is presented in Appendix 1 of this business plan.

Table 6. Fixed costs of the enterprise

8. PERFORMANCE EVALUATION

The indicators presented in Table. 1, allow us to assert the effectiveness of the project. The payback period of the project is 5 months, the discounted payback period is equal to it. The NPV (Net Present Value) is 4,047,311, which is well above the initial investment level. The yield index exceeds 1, and the internal rate of return (IRR) exceeds the discount rate, which also indicates the investment attractiveness of the project.

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* Calculations use average data for Russia

PROJECT SUMMARY

The goal of the project is to organize a mini-cheese factory with a capacity of 20-24 kg/day. Products - high quality hard cheeses of premium price category. Location - Rostov-on-Don. The project has low investment costs and has a high investment attractiveness (Table 1).

Despite the general decline in the solvency of the population against the backdrop of the economic crisis, the premium segment in almost any industry is highly stable and shows minimal rates of decline. This also applies to food products. The high demand for the company's products is due to the food embargo imposed on Western food suppliers, including elite types of cheese. Retail trade is experiencing an acute shortage of premium segment goods; the existing offer has an unreasonably high price.

Table 1. Project performance indicators

Investments are aimed at the purchase of equipment for production, the purchase of the first batch of raw materials, as well as the formation of a working capital fund until the project reaches payback.

COMPANY AND INDUSTRY DESCRIPTION

Milk and dairy products are among the most consumed food products both in the world and in Russia. Under milk and dairy products, it is customary to understand liquid whole-milk and sour-milk products, cream, cheeses and cottage cheese, butter, milk powder (skimmed and whole), milk fat powder, whey, condensed milk products, milk protein concentrates, ice cream. Among fermented milk products, the most popular are kefir, curdled milk, acidophilus, yogurt (including Greek), tan, ayran, koumiss. Buttermilk, fermented baked milk, varenets, sour cream.

Experts suggest that in the next ten years, the consumption of milk and dairy products in the world will grow by 35-40%. Their consumption in Russia has been declining in recent years. In 2014, according to Rosstat, it amounted to 244 kg per person per year, which is almost 100 kg less than the consumption rate recommended by the Ministry of Health (320-340 kg). According to the results of a study conducted by the Dairy Market Index, most Russians note an insufficient assortment of dairy products in stores.

In 2016, there is an increase in demand for dairy products. According to the National Union of Dairy Producers, in the first quarter of 2016, the consumption of whole milk powder increased by more than 30%, cheese and cheese products - by 5.8%, whole milk products and skim milk - by 3%, butter - by 2% .

Table 2. Consumption of main dairy products per capita in Russia in 2010-2015*, kg

* Data for 2015 are estimates due to the lack of official market statistics

In the first half of 2015, Russian enterprises produced 1.4% more whole milk (5873 thousand tons) than in the same period of 2014. The growth leaders were the Central and Volga Federal Districts. In general, 6 regions produce 95% of the total volume of whole milk.

Figure 1. Shares of regions in the total volume of whole milk production

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In the first half of 2015, the volumes of production of fermented milk products (excluding cottage cheese and sour cream) slightly decreased by about 2%. In total, 1273 thousand tons were produced. More than half of the volume was produced by 10 regions.

Figure 2. Shares of regions in the total production of fermented milk products (excluding cottage cheese and sour cream)

The production volumes of cottage cheese (+9.7% compared to 2014) and sour cream (+5.6% compared to 2014) increased. The leaders in the production of cottage cheese are the Central and Volga Federal Districts - they each own 25% of the market. The most dynamic region in development is the Crimean Federal District, which increased its production volume by 56% over the year. The leaders in the production of sour cream are also the Central and Volga Federal Districts with market shares of 21% and 20%, respectively.

Prices for dairy products have recently had a steady upward trend. Experts consider this a delayed effect from the increase in raw milk prices in 2013-2014. However, the decline in demand is largely holding back this growth. In April 2016, the retail price of drinking milk increased by 0.3% and amounted to 35 rubles/kg, which, however, is 1.3% cheaper than in April 2015. The price of butter in April 2016 decreased by 0.7% (RUB 261.2/kg), while the annual cost growth was 4.6%. Experts attribute the decrease in prices in April to the growing volume of imports. The cost of hard cheeses rose to 308.8 rubles/kg (+2.2%), the annual appreciation was 4.2%.

The growth in demand for dairy products in Russia is provided primarily by imported products. In particular, in the first quarter of 2016, 30% more cheese and cheese-like products were imported than in the same period in 2015. Among the reasons for this growth, experts cite a decline in world prices for cheese, as well as some strengthening of the ruble against the dollar. The main increase was shown by: the Republic of Belarus - by 41%, Serbia - by 87%, Armenia - 2 times. The main importer of cheese, cottage cheese and other dairy products is Belarus, whose share in total imports is 85%.

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According to analysts, an increase in imports leads to an increase in consumption and restrains price growth. Thus, in the first quarter of 2016, cheese consumption increased by 8.1%. On the other hand, it reduces the competitiveness and profitability of domestic producers. To increase competitiveness Russian enterprises will be forced to reduce the cost of production, which, according to experts, may lead to an increase in the proportion of counterfeit products.

Figure 3. Structure of cheese and cottage cheese imports (in natural terms) to Russia in 2015

The volume of exports of dairy products for the first quarter of 2016 also increased, exceeding the last year's figure by 29% (176 thousand tons). At the same time, in value terms, the volume of exports increased by only 5.9%, which indicates a decrease in export prices. In the structure of exports, the share of whole milk products increased - up to 12%, cheeses and cottage cheese - up to 23%, butter - up to 7%. The share of ice cream, condensed and powdered milk, cream has decreased. The main consumers of Russian dairy products are Kazakhstan and other CIS countries. At the same time, the share of Kazakhstan in the structure of exports is decreasing, and the share of Ukraine is increasing due to the supply of humanitarian aid.

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In 2016, the Ministry of Industry and Trade created a department for the development of the market for socially significant goods, which at the first stage will deal only with the markets of dairy and meat products, cereals, sunflower and butter, as well as a number of other products, the prices of which can be regulated by the state.

To increase the competitiveness of products of Russian manufacturers - both for domestic and foreign markets - it is necessary to introduce innovative solutions in the areas of production technology and management of organizations.

Figure 4. Dynamics of the main financial indicators industries according to OKVED section 15.5 for 2007-2015, thousand rubles

In recent years, until 2015, demand in the Russian dairy market has been declining. At the beginning of 2016, there was some increase in demand, however, primarily due to imported products. The competitiveness of Russian products is at a rather low level. To increase it, it is necessary to master new technologies, as well as effective management. Governmental support industry is sporadic, which also negatively affects its condition.

In order to implement the project, a new enterprise is being organized on a leased area in Rostov-on-Don. Rostov-on-Don is the largest city in the South of Russia, the administrative center of the South federal district and the Rostov region; the largest economic, industrial, cultural and historical center. The population of the city is 1.1 million people, the urban agglomeration is 2.14 million people.

The project is focused on target audience with a high level of income, the sale of goods - wholesale deliveries to retail non-chain grocery stores of the city located in elite residential areas. The production capacity of the cheese factory is 20-24 kg finished products per day.

DESCRIPTION OF GOODS AND SERVICES

Cheese is one of the most popular dairy products both in Russia and around the world. It contains all the nutrients and vitamins that are part of milk, but in a concentrated form. Calcium contained in cheese has the highest digestibility human body from this particular product. Cheese is rich in fats, in combination with which fat-soluble vitamins enter the body, which are necessary for normal human life. Fats also contain fatty acids that the body cannot produce on its own. The fat content of cheeses ranges from 20 to 50 percent.

In addition, cheese contains about 25% protein, 2.5-3.5% organic salts, vitamins A and B. All this makes cheese one of the most valuable and healthy food products. Cheese is part medical nutrition and all kinds of diets.

Despite the similar production technology, today experts distinguish from 500 to 5000 varieties of cheese, depending on the classification criteria.

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First of all, cheeses are classified according to the method of production - rennet (using rennet) and sour milk (lactic acid bacteria are used). In Russia, for the most part, the rennet method of production is used. Rennet cheeses can be classified into hard, soft and processed.

The project involves the production of hard cheese. This term is applied to cheeses with a moisture content of not more than 45%, having a relatively firm texture, allowing the cheese to be sliced. Hard varieties account for about 41% of total cheese consumption. The project is focused on a high price category and produces only one type of cheese - Swiss.

Swiss cheese is a variety of hard cheese belonging to the rennet group with a high temperature of the second heating. It has a strong, even rind (film) that adheres tightly to the surface with traces of the fabric used in the cheese making process. There may be a slight dampening of the surface. The consistency is plastic and homogeneous throughout the thickness of the cheese; as a rule, there are large, up to 4 cm, round or oval cavities (eyes), formed as a result of the release of carbon dioxide by bacteria. Eyes may be missing in some areas of the cheese. The cheese has a moderately pronounced spicy sweetish taste and pronounced aroma. Color from white to slightly yellow.

Swiss cheese is made from raw and pasteurized milk. Rennet, ferment from lactic acid bacillus and propionic acid bacteria are added to the normalized milk mixture.

SALES AND MARKETING

Target audience men and women (mainly) aged 25 to 55, mostly family, with a high average income (from 40,000 rubles per month). As a result, non-chain food retail stores located in elite residential areas of the city are used as a distribution channel. Given the low productivity of the mini-cheese factory (up to 24 kg/day), it is required to involve no more than five stores in cooperation.

It is assumed that the capacity utilization will be at the level of 100%, which corresponds to the planned sales volumes. Given the small volumes of production, the organization of sales with high quality products does not cause difficulties. Approximate actual market volume is 3.3 million kg per month. Demand for the company's products has a weak seasonality, but in terms of sales, it can be neglected due to low production volumes. The planned sales volume is given in Table. 3.

Table 3. Planned sales volumes

	PRODUCT / SERVICE	AVERAGE PLANNED SALES VOLUME, units/month	PRICE PER UNIT, rub.	REVENUE, rub.	VARIABLE COSTS, rub.
	Swiss cheese, 1 kg
			Total:

The planned retail price of 1 kg of cheese produced under the project under consideration is 550-600 rubles. Prices for similar goods in retail chains today are 700-750 rubles/kg. Thus, the products of the project are highly competitive both in price and quality.

PRODUCTION PLAN

Production is organized on a leased area on the territory of the industrial complex. The total area of ​​the production premises is 30 m 2 , of which 15 m 2 is allocated directly for the placement of equipment, the remaining area is allocated for the warehouse of raw materials and finished products. Two people are required to operate the production line.

Supplier of equipment - Russian manufacturer food equipment; delivers a turnkey mini-cheese factory, which includes equipment installation, commissioning and staff training. Delivery and installation time - 15 calendar days.

Raw materials for production are purchased from a Russian wholesale trading company specializing in raw materials for the production of dairy products. The supplier is selected based on a detailed analysis of the quality and cost of the products offered.

The cheese maturation period according to the project technology is at least 20 calendar days. Thus, the production plan is ahead of the sales plan by about three weeks. Sales in the first month of project implementation are not planned.

Delivery of goods to customers is carried out on the personal car of the project initiator.

ORGANIZATIONAL PLAN

The project initiator has higher education and years of experience in the food industry. He performs all organizational and management functions in the project. Secondary functions are performed by the son of the project initiator. Accounting outsourced.

The project team consists of two people who perform all the functions: management and administration, sales organization, production line maintenance, etc. Production with such small volumes is profitable only if the project initiator is self-employed and has minimal costs.

FINANCIAL PLAN

The financial plan is designed for a five-year period and takes into account all income and expenses of the project. Income is considered to be the proceeds from operating activities. Investment costs amount to 671,387 rubles. Own funds of the initiator - 400,000 rubles. Flaw Money is planned to be covered by attracting a bank loan at 18% per annum for a period of 36 months. The loan is repaid in annuity payments, credit holidays are three months.

Table 4. Investment costs

	NAME	AMOUNT, rub.
Equipment
	Equipment set
Intangible assets
working capital
	working capital
	Purchase of products
	Total:	671 387 ₽
	Own funds:	400 000.00 RUB
	Required borrowed funds:	271 387 ₽
	Bid:	18.00%
	Term, months:

Variable costs per unit of output include the cost of raw materials, the cost of electricity and the delivery of products to customers of the enterprise (Table 5). Fixed costs include the cost of renting premises, advertising and depreciation (Table 6). The amount of depreciation is calculated using the straight-line method based on the useful life of the equipment in five years. A detailed financial plan is given in App. one.

Table 5. Variable costs

	PRODUCT / SERVICE	COSTS PER UNIT, rub.	TRADING MARGIN, %	UNIT COST, rub.
	Swiss cheese, 1 kg

Table 6. Fixed costs

EFFICIENCY MARK

Evaluation of the effectiveness and investment attractiveness of the project is carried out on the basis of an analysis of the financial plan, simple and integral performance indicators (Table 1). To account for the change in the value of money over time, the discounted cash flow method is used. The discount rate is 5%.

Revenue of the first year - 3.0 million rubles; net profit (after taxes) - 805.5 thousand rubles. Revenue for subsequent years annually - 3.6 million rubles, net profit - 1.0 million rubles. Net present value (NPV) - 776.8 thousand rubles. Internal rate of return (IRR) – 10.2%. Profitability index (PI) - 1.16. All these indicators speak about the effectiveness of the project. With relatively low rates of return, the project is expedient as a provision for self-employment of the project initiator, has a small expenditure side.

WARRANTY AND RISKS

The main risks associated with the implementation of the project include, first of all, production problems: poor product quality, equipment failure. To neutralize these risks, regular monitoring of product quality should be envisaged, as well as monitoring of the condition of the equipment and its regular routine maintenance.

Since the market capacity and the level of demand exceed the enterprise's supply by several orders of magnitude, the threats from competitors and existing players can be ignored.

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To date, among the entrepreneurs of our country, it has gained great popularity as a business. A mini-workshop for the manufacture of this product does not require investments of tens of millions of rubles. Cheese itself is present in the diet of almost all families, which confirms the considerable demand for it.

That is why opening your own business for the production of this dairy product is a very promising and profitable business.

Who can start a cheese business?

It is most profitable for farmers to open their own mini-workshop. In this case, the production of cheese can be carried out from its own raw materials. This will make the final product cheaper, and therefore in demand.

But is cheese production as a business only available to a farmer? Any entrepreneur can open a mini-workshop. Of course, he will have to negotiate the purchase of milk from farmers, but in this case it will be possible to make a significant profit. The main thing is to plan your actions correctly and rationally.

Preparatory stage

How to start your own cheese making business? First of all, you will need to think over a business strategy. It will be needed not only for beginners, but also for experienced entrepreneurs. A business plan will help analyze all initial costs, give a correct assessment of supply and demand in the market, as well as plan the future profitability and profitability of the event. In addition, a pre-developed strategy will allow you to select the right range of products, determine their prices and find buyers.

Sales market

Before organizing a cheese mini-workshop as a business, you need to start looking for buyers. To do this, you need to plan in advance the ways of marketing future finished products. They may be different. So, the sale of cheeses is possible by:

Selling in your own store;
- sales in the food market in their area;
- conclusion of contracts with wholesale warehouses;
- deliveries of the product to the retail trade network;
- deliveries of cheese to cafes and restaurants of their city and region.

It is advisable to choose more than one option from the list. This will make it possible to sell the product faster and get a fairly large profit.

Range selection

Natural cheese is represented by a large number of varieties. They differ from each other in their appearance, taste and other characteristics. So, according to the manufacturing process, cheeses are classified into rennet and sour-milk. The first of them are made using. In the second method, cheeses are made by fermenting milk with the help of sourdough.

The preparation of each of the available varieties involves the use of its own technology and special equipment. It is this moment that determines the importance of choosing the direction of business. Also, a novice entrepreneur will need to take into account the level of their own qualifications. For those who are interested in cheese production as a business (mini-workshop), the technology for their first production should be chosen, most likely, the most uncomplicated. Such a process will not require significant time costs and special art of its implementation.

The easiest way to cook cheeses related to soft varieties. For them, it is only necessary to curdle the milk, and then strain and compress the portions needed for sale. The main advantage of soft varieties is their short production time. Such cheese does not require ripening and is ready to eat in a couple of days or within a week. According to a long-term maturing technology, it will take a month and a half to make them. However, it should be borne in mind that such a product must be sold within 14 days.

You can also organize the production of hard cheese as a business. In this case, the mini-workshop will produce products in a longer time frame, but its cost is much higher.

Company registration

If you decide to organize the production of cheese as a business, the mini-workshop in which this product will be made can only be opened after the appropriate paperwork is completed. You will also need to obtain a permit to operate.

What is the best organizational form to choose when starting cheese production as a business? It is recommended to open a mini-workshop to a limited liability company. The fact is that the majority of retail chains and large stores prefer to work with legal entities. This makes it possible to make tax deductions, thereby reducing taxes. Working with IP does not provide such an opportunity. After all, according to its status, an individual entrepreneur is an individual.

Payment of mandatory payments to the budget

When choosing a taxation system, a novice businessman should pay attention to the simplified tax system. In this case, two payment options are acceptable:
- 6% of revenue;
- 15% of income.

The second system of taxation becomes profitable at high production costs.

Certification

What other documents will require the organization of cheese production as a business? A mini-workshop producing a dairy product cannot be opened without the appropriate certification. The issuance of this document is carried out by Rostest in accordance with the current technical regulations. The obtained certificate makes it possible to label products in accordance with the law. Without this, cheeses simply will not get on store shelves.

To obtain a certificate, you will need to collect a package of documents. It should include:
- certificates for raw materials, which are provided by suppliers of milk and sourdough;
- expert opinion issued by Rospotrebnadzor.

It is necessary to take care of the availability of all these documents even before cheese production as a business is established. In this case, the mini-workshop will work without interruption, and the entrepreneur will not have any difficulties with the guardians of the law.

Room selection

Very profitable and attractive is the production of cheese as a business (mini-workshop). How to open this case? To do this, in addition to processing the relevant papers, you will need to choose a convenient room. Its area should not be large. For example, if up to 100 kilograms of cheese are produced per day, then a workshop of 20 square meters is enough. meters. On such an area it is quite compact to accommodate the necessary technological equipment.

Communications and arrangement

What else needs to be considered in the premises where cheese production as a business will start? A mini-workshop, the plan of which should contain several zones, must be equipped with utilities. After all, the product is impossible without the presence of water supply, sewerage, ventilation and heating. The division into zones will make it possible to sequentially place technological equipment in the workshop and perform each of the stages of the cheese-making process in a separate area.

When choosing a room for rent, the amount of which will be 30-50 thousand rubles per month, you need to pay attention to the presence of natural light. A fire safety system must also be installed in the workshop. It should also be taken into account that the production of cheese must be organized in a room whose walls are tiled. In the absence of this finish, you will have to allocate money for construction work.

Workshop equipment

An aspiring entrepreneur should be aware that he will need to purchase a special processing line in order to start cheese production as a business.

A mini-workshop, the equipment of which is necessary for the production of a quality product, is equipped with:

A cheese manufacturer, that is, a place where raw materials are cooled and pasteurized, and a clot is also formed;
- bath, necessary for the formation of cheese heads;
- maturation chamber, in which the required temperature and humidity are set, allowing to obtain a product;
- a dosing device, with the help of which liquid products are packaged in individual packaging.

Who is engaged in the production of technological lines?

The choice of equipment for a mini-workshop for the production of cheese is not so great. As a rule, entrepreneurs purchase such lines abroad. The domestic manufacturer is PK Molexpert LLC, located in Barnaul.

However, entrepreneurs who open cheese production as a business (mini-workshop) buy Italian equipment more often. These are the low volume lines offered by Sfoggia. This company, which is the most famous in Europe, designs and manufactures high-quality equipment for the production of small quantities of hard and fresh cheeses. In addition, Sfoggia's lines allow the production of butter and yogurt, pasteurized milk, etc.

What is the peculiarity of these installations? In them, the milk is pasteurized, cooled, and then the cheese mass is fermented and cut. Further, on special tables with their own heating, the product is formed and goes through the self-pressing stage.

Why is this line attractive for those who open cheese production as a business (mini-workshop)? Italian equipment greatly simplifies the process of product preparation due to automation and its subsequent cooling. In addition, the line is equipped with a special recording tool that allows you to print out data on already performed operations, which facilitates the work of the operator.

The company manufactures various models of cheese makers for 120 and 360 liters. At the same time, the equipment is able to operate on electricity, gas, hot water, steam, as well as on diesel fuel.

Italian mini-cheese factories allow you to get 12 kg of the finished product from 100 liters of cow's milk. And if the raw material is goat or sheep, then all 20 kg. What is attractive is that the remaining whey from the cheese can be turned into ricotta curd. Moreover, from cow's milk it will turn out 5 kg, and from goat or sheep - 8 kg.

The Italian line is chosen by businessmen and according to available technical specifications. For example, a model with a capacity of 360 liters can process up to 1400 liters of milk within 16 hours. This is a reliable and durable equipment that has proven itself both in Europe and in the vastness of our country.

Personnel issues

When opening a mini-workshop for the production of cheese, you will need to hire one to three people to maintain the line and one technologist who knows all the features technological process. The service of a manager involved in the supply of raw materials and the sale of the finished product will not be superfluous. But this function can be taken over by the owner of the cheese production.

It should be borne in mind that the success of the business started will depend on the staff hired. That is why this issue deserves the most serious approach.

Raw material quality

To be successful in the market, you need to produce a high quality product. And this will require the fulfillment of certain conditions, which relate, first of all, to purchased milk. Raw materials must be taken only from farmers who have healthy animals that have passed veterinary control. It should not contain even a small percentage of antibiotics. In addition, good raw materials have a three percent fat content, and its acidity index should not be less than 6.8. It is better to fix all requirements for milk when signing a supply contract.

Production costs

When opening a mini-workshop for the production of cheese, you will need to make certain financial investments. Approximately they will be (thousand rubles):

For the purchase of a production line - 300;
- workshop repair - 200;
- training of employees - 30;
- other expenses, including registration - 100.

As a result, the total amount of preliminary investments will amount to 630 thousand rubles.

Monthly production costs (thousand rubles):

Received income

How profitable is cheese production as a business (mini-workshop)? Feedback from entrepreneurs suggests that by releasing one hundred kilograms of product every day, it is possible to sell up to 2200 kg of hard and soft cheeses monthly. With an average selling price of 200 rubles. per kg, the revenue will be 440 thousand rubles.

The amount received will be enough to cover the costs of production and payment of tax. The net profit of the entrepreneur will be about 65 thousand rubles. Thus, with the sale of all manufactured products, the payback of production can be achieved within ten months after the start of work.