My husband and I have a grade A Jersey cow dairy. I have made cheese as a hobby for eight years and last year we decided to make it a business. We have a state-approved “cheese plant,” it’s a 25×25-foot room with a loft. We make raw milk cheese from our own cows that are grass-fed spring through fall. The cheese is all aged to meet USDA guidelines. We started to sell 10/30/20. We have about 15 varieties of cheeses that we make.