Hi,
I am totally new to Goat cheese making. I am in the process of setting up a plant. Would need some advice or recommendation on – Building size, equipment required (what size pasteurizer/Vat), etc.
What I can tell you is that I will be processing the milk from 25 goats ( about 12-15 gallons / day). Planning on doing cheese products every 2 days.
Any advice, information, recommendation, would be welcome.
Thanks from beautiful Prince Edward Island,