Handcrafted Cheese Making

Artisan cheesemakers produce handcrafted cheeses using traditional methods and local milk.

With artisan cheese premium and specialty dairy growing, cheesemaking generates revenue of $130,000-$460,000 with 50-70% margins.

The business requires cheesemaking expertise, aging and temperature-controlled space, dairy processing permits, milk sourcing relationships, and consistent production.

Products include aged hard cheeses, soft and fresh cheeses, flavored and specialty cheeses, cheese curds and snacks, dairy products (butter, yogurt), and cheese subscription boxes.

Revenue through wholesale, farmers markets, and online.

Success factors include cheesemaking training and expertise, local dairy farm partnerships for milk, temperature-controlled aging facility, developing unique flavor profiles and styles, and building gourmet food and restaurant accounts.

Marketing focuses on specialty food stores, restaurants, farmers markets, and direct-to-consumer.

With artisan cheese valued and local dairy supported in 2025, cheesemaking offers dairy craft opportunities serving specialty cheese with expertise and aging facility as barriers.