I had a co-owner of a winery come to me the other day and asked if I would sell him smoked cheese?? He does not have the time or want to do it but wants to sell it at his winery?? After talking I told him I was not set up at the house to do it, he said to bring my smoker out whenever I wanted and smoke it on his facility under his regulations, I would buy the cheese, any flavor I wanted and sell to him and keep him stocked up.
Anything I should be looking out for this just sounds like a too good of a deal?? he wants all different flavors and some he wants slice and vac packed to go with some gourmet crackers he has. I will have to look into the labling and all that too, or vac pac the original label with the cheese, maybe a double vac so label would not touch cheese again.
I told him I would do some research and get back with him. We never talked prices yet.
any input would be great - Wondering if MR T or Chef Jimmy could help me out on this.
Thanks in Advance
A full smoker is a happy smoker