Hello! We are planning to start a Grade A dairy and only need to comply with the Federal PMO as our State does not have separate regulations. We will be building a new barn, milking area, cheese room, and kitchen from scratch. I would like to have it all under one roof or at minimum separated only by a breeze way. We want to do soft cheeses and ice cream. Our goal is primarily wholesale with a small retail shop on site. We will open with 30 does in milk and have a max goal of about 60-75 in milk. I definitely want the barn able to be cleaned out by the skid steer. Center aisle feeding. Pastures feeding in from surrounding the barn. Does anyone have any pictures or plans of their facilities that they are willing to share? Any advice on things to definitely include or do or things to definitely avoid? Thank you for all of your input!