Dairy (cheese) co-manufacturer search
Hi everyone! We’re looking for a small/medium licensed scale coman for soft quark cheese in Northern California. We only need basic fresh cheese equipment (milk pasteurizer, separator, fermentation tank, press table) — centrifugal separators would be a bonus but aren’t required — plus high viscosity fillers to put the cheese into our cups. We have our own cups, labels, and will be getting a custom foil sealer. We’d also need the coman to have labor, milk suppliers, and access to testing labs (in-house or external).
If you don’t know of any, tips and advice from your experience working with comans would be hugely appreciated — what to look for, what to watch out for. We know it can be expensive, but setting up our own manufacturing with licensing and certification is risky at this stage.