Okay guys, here is a flow chart with some of the plethora of steps you might encounter when building a licensed cheesemaking facility. Some the steps are highlighted in pink- these you may only encounter as options or mandatory steps in California. The green steps should all be decisions made early in the process, even if the permitting step occurs later. Let me know if you have any input on this chart, I am tweaking it for my EcoFarms Presentation in Pacific Grove February 3rd.
|Gianaclis Caldwell is the author of The Farmstead Creamery Advisor.|