Andy Montoya
Selling goat cheese can be a complex process, with legal requirements varying across different states and countries. For example, in the United States, some states prohibit the sale of homemade cheese altogether, while others allow it through specific programs like the Food Freedom Act or by becoming a regulated micro-dairy. To navigate these complexities, some cheese makers opt to sell their products directly to consumers at local farmers' markets or through email lists, while others choose to wholesale their cheese or sell it through retailers. Diversifying product offerings beyond just cheese, such as milk, meat, breeding stock, or soap, can also help create a profitable business.
Characteristics and Values Table for Selling Goat Cheese
| Characteristics | Values |
|---|---|
| Location | The location of the business is important, as each state in the US has different laws regarding the sale of goat cheese and raw milk. For example, some states allow the sale of raw milk in grocery stores, while others prohibit it. |
| Business Model | Options include selling at local farmers' markets, through email lists, or to restaurants and stores. One could also consider becoming a regulated micro-dairy to sell to a wider audience, although this is a more costly option. |
| Product Type | Goat cheese can be sold as flavored chèvre, chèvre-derived products, or hard cheeses. Feta is a good option as it doesn't require an expensive cheese press or additional labor. |
| Ingredients | Goat cheese is typically made with raw goat milk, salt, and rennet. The quality of the milk is important, and some producers raise their own goats and feed them with produce from their farms. |
| Production Process | Producing goat cheese may involve making cheese by hand in small batches, which can result in natural variations in weight and flavor. Some producers age their cheese to develop flavor. |
| Sales and Marketing | Goat cheese can be sold by the whole or half wheel. Producers can also consider diversifying their product range to include other farm products such as colostrum, milk, meat, breeding stock, soap, lotion, herbs, and veggies. |
| Legal Compliance | It is important to check the specific laws and regulations regarding cheese sales in your state. Some states may require a license or permit to sell cheese, especially for animal consumption. |
| Pricing | Pricing considerations include the cost of ingredients, labor, utilities, and other production expenses. The price point should cover these costs and provide a profit margin. |
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What You'll Learn
Understanding the legal requirements for selling goat cheese in your state
Licensing Requirements:
The type of license required to sell goat cheese can differ depending on your state. Many small-scale and startup goat cheese producers find it more economical to obtain a Grade B license, which is typically sufficient for most goat cheese processors and is relatively simple to obtain. However, if you intend to sell raw milk or value-added products, you may need to pursue a Grade A license, which aligns with the Pasteurized Milk Ordinance (PMO) of the Food and Drug Administration (FDA). Grade A licensing ensures compliance with standards for facilities, equipment, and milk safety.
State-Specific Regulations:
The marketability and legality of raw milk and its derivatives, like goat cheese, can vary greatly across states. Some states, such as Ohio, prohibit the sale of raw milk or its use in cheese-making. In contrast, other states like Louisiana allow the sale of raw dairy without restrictions on the point of sale. However, monthly testing for salmonella and record-keeping for two years are mandated.
Compliance and Safety:
When selling goat cheese, compliance with health and safety standards is paramount. Dairy producers must be well-versed in the health, safety, and legal aspects of the industry, especially when producing and selling raw milk products for human consumption. Consulting with agriculture-specific legal counsel can help ensure that all liabilities are addressed and that your business complies with state food laws.
Marketing and Sales:
Understanding the market availability and demand for goat cheese in your state is crucial. Some states may have more relaxed laws, but even in such cases, caution is advised when selling raw milk products. Additionally, consider exploring alternative sales avenues, such as connecting with CSA (Community Supported Agriculture) outlets or developing a direct-to-consumer dairy business focused on a diverse range of goat milk products.
Infrastructure and Equipment:
To comply with state regulations, you may need to invest in infrastructure and equipment specifically for processing and handling goat milk and cheese. This includes considerations for milk handling, storage, and transportation, as well as factors like water, runoff, plumbing, and chemicals.
Remember, it is essential to research the specific laws and regulations in your state to ensure compliance with all legal requirements for selling goat cheese.
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Learning how to make goat cheese
Making goat cheese at home is a simple and cost-effective process that requires only a few ingredients and some basic equipment. Here is a step-by-step guide to making delicious, creamy goat cheese.
Firstly, source some good-quality goat's milk. It is best to use full-fat, pasteurized goat's milk, as ultra-pasteurized milk may not curdle in the same way. If you can get your hands on some raw goat's milk, this is also an option, but be sure to pasteurize it first by heating it to 86°F. You can usually find goat's milk at farmer's markets or specialty grocery stores.
Next, you will need to gather your other ingredients and equipment. The process of making goat cheese uses a coagulation method, which combines goat's milk with heat and acid. In addition to the milk, you will need citric acid, water, and cheese salt (a non-iodized salt, like kosher salt). You will also need a 3-6 quart pot made from a non-reactive metal (stainless steel or cast iron are good options), a thermometer, and some wax paper, plastic wrap, or beeswax wrap for shaping the cheese.
Now, you are ready to start making your cheese! Dissolve the citric acid in the water, and then add this mixture to the goat's milk in your pot. Heat the mixture, using your thermometer to monitor the temperature. The milk will start to separate into curds and whey. Once this happens, remove the mixture from the heat and let it sit for a few minutes.
Next, you will need to strain the cheese. Line a strainer or colander with cheesecloth or butter muslin, and pour in the curds. Allow the cheese to strain for at least six hours; the longer you strain it, the firmer it will be.
After straining, you can shape the cheese into a log. Dollop the cheese onto a cutting board or a sheet of wax paper and use your hands to gently roll and shape it. You can also chill the cheese for 30 minutes before rolling to make it easier to handle. Once you have your desired shape, wrap the cheese in plastic wrap and twist the ends to secure it.
Finally, place your homemade goat cheese in the fridge to chill and set. It will keep in the fridge for about one to two weeks and can also be frozen for up to six months.
Now, you can enjoy your delicious homemade goat cheese! It is perfect for spreading, crumbling, or melting and can be used in a variety of dishes, from salads to pizzas.
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Choosing the right goat breed and feed for quality milk
There is no one-size-fits-all solution when it comes to choosing a goat breed for milk production, as it depends on your specific needs and goals. However, there are some factors to consider that can help you make an informed decision.
First, consider the amount of milk you need. If you require large quantities of milk, the Saanen and Alpine breeds are excellent choices, as they are among the highest milk-producing goats. These breeds are also quite large, with does weighing between 135 and 150 pounds. Alternatively, if you need less milk, the Nigerian Dwarf goat is a suitable option, as they are smaller and produce less milk.
Second, think about the butterfat content you desire. Breeds like the Nigerian Dwarf and Nubian are known for their high butterfat content, which is ideal for cheesemaking, butter, and ice cream. On the other hand, if you prefer milk with lower butterfat content, consider the Toggenburg breed, which has an average of only 3.1% butterfat.
In addition to breed, providing the proper nutrition for your goats is crucial to ensuring the quality and taste of their milk. Goats are known for their selective eating habits and are classified as "browsers" rather than "grazers." They prefer shrubs and vines over grasses and require access to pasture. The quality of pasture is essential, as it can reduce the need for supplemental feed. However, depending on the season and production needs, your goats may require additional feed, such as hay or grain rations.
Dairy goats, in particular, have specific nutritional requirements due to their frequent pregnancies and lactation periods. They need access to quality grain or alfalfa, grass hay, minerals, and pasture. It is important to ensure they receive adequate protein and balanced feed. Additionally, certain types of feed, such as soy, can affect the taste of the milk, so be cautious of what you feed your goats.
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Selling goat cheese at farmers markets
Selling goat cheese at farmers' markets can be a great way to defray the costs of your farm or homestead. However, it is important to note that the laws surrounding the sale of goat cheese vary depending on the state and county. In some states, it is illegal to sell homemade cheese, while in others, you may be able to sell it at your farm or at farmers' markets without a license. Therefore, it is important to check the regulations in your specific location before selling goat cheese.
If you are allowed to sell goat cheese in your area, there are a few things you need to keep in mind to be successful. First, it is essential to have good-quality goat cheese. This starts with using good-quality milk, which means ensuring your goats are well-fed and healthy. The aging process for the type of cheese you are making should also be followed properly.
Second, a good marketing strategy is key. Advertising in local newspapers or setting up a booth at the market can help attract customers. It is also important to dress professionally, be friendly and personable, and have an inviting display. Packaging your products in an appealing and easy-to-transport way can also make a difference.
Additionally, pricing your products correctly is crucial. Consider the cost of production, overhead costs, and your desired profit margin when setting prices. If you are just starting, it might be helpful to experiment with different types of cheese to see which ones are the most cost-effective for you to produce. For example, hard cheeses may be more challenging to price adequately to cover milk and time costs.
Finally, connecting with other farmers and developing a network can be beneficial. This can include registering with your state's raw milk registry (if applicable) and potentially becoming a regulated micro-dairy to reach a wider audience. Remember, the laws and regulations surrounding the sale of goat cheese can be complex, so always do your research and consult official sources to ensure you are complying with all relevant rules.
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Diversifying your product range to increase profitability
Diversifying your product range is a great way to increase profitability when selling goat cheese. Here are some ways to do this:
Firstly, it is important to note that the laws surrounding the sale of goat cheese vary from state to state in the United States. Some states allow the sale of raw milk and cheese, while others prohibit it. Therefore, it is crucial to check the specific regulations in your state before selling any products.
One way to diversify your product range is to offer different types of goat cheese. For example, you can experiment with flavored chèvres and chèvre-derived products, as these have been known to be best-sellers. You can also try making hard cheeses, but keep in mind that these may be more challenging to price adequately to cover milk and production costs. Alternatively, consider making raw milk, mold-ripened cheeses, as these can be stored for longer periods without requiring additional labor or equipment like brining or paraffining. Feta, for instance, is a good option as it is a "one-day cheese" that can be packaged and stored until delivery.
In addition to cheese, consider offering other goat-related products such as colostrum, milk, meat, breeding stock, and even soap or lotion made from goat's milk. You could also sell eggs, herbs, and vegetables from your farm, creating a diverse product range that appeals to a wider range of customers.
If you're unable to sell your products commercially, you can still sell them privately. This means selling directly from your farm or through word-of-mouth to individuals for personal consumption. You can also teach cheese-making classes and sell the necessary equipment, molds, cultures, and recipes to those interested in learning.
Finally, consider selling your products through various channels. You can sell at local farmers' markets, online through email lists or websites like Walmart, and even directly to restaurants or stores if your operation is licensed and inspected. Diversifying your sales channels will help increase your customer reach and overall profitability.
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Frequently asked questions
The laws around selling goat cheese vary depending on the state. Some states allow you to sell raw goat milk and cheese directly to consumers, while others require you to go through a licensed dairy. You can also sell your products at farmers' markets or online.
One of the challenges is the time and skill required to produce and age the cheese. Producing cheese in small batches may not be profitable, so consider diversifying your product range to include milk, meat, breeding stock, soap, lotion, eggs, etc.
Soft goat cheese is popular but doesn't have a long shelf life due to its moisture content. Harder cheeses like gouda require more time and equipment, such as a cheese press, and are therefore more expensive to produce. Feta is a good middle ground as it doesn't require a cheese press and has a longer shelf life than soft cheese.
