It’s a big day. Eight months after I first made contact with my local Environmental Health Officer, I have just been granted conditional approval to sell my cheeses to the general public.
It’s perfectly normal to get only conditional approval at this stage. I’ll be inspected again in three months time – and, if I’m up to scratch at that point (some small modifications are required to my changing area), I should be granted full approval.
It feels like a significant milestone. Months of sweat, blood and tears (with occasional euphoric cheese tastings) have finally paid off.
I’m up and running and extremely elated. Now to find a market where I can actually sell the cheeses…
