Mi FincaEvery cheese batch with its yield and its cost
Pick which milk the batch comes from, the product’s recipe computes the inputs, weigh the finished cheese and Mi Finca tells you the yield, the loss and what each kilo cost. From any cheese you reach the cows that gave the milk.
Artisanal cheese room management, from milk to the kilo sold
In an artisanal cheese room the margin is decided by yield: how many kilos each litre gives and how much is lost along the way. Mi Finca records every batch with the milk it used, the recipe’s inputs and the final weight, and computes yield, loss and cost per kilo the same day the cheese is made.
Every cheese stays linked to its milk, and that milk to the milking and the cows it came from, so the traceability a customer or an inspection asks for is one click away. Each batch’s stock goes down with every sale and every loss, and the cheese reports show yield and loss by product and by period.
What your farm gains
Recipe per product
Rennet, culture, salt and the rest per 10 litres; the batch suggests the quantities and you adjust.
Real yield and loss
Kilos per litre and the difference against the expected, with no rounding that hides the problem.
Full traceability
Batch → milk → milking session → cows. If a customer asks, the answer is one click away.
How it works
- 1
Create the batch
Product, date and which of the day’s milk it comes from; available litres show at once.
- 2
Confirm the inputs
The recipe proposes the quantities; they deduct from inventory on save.
- 3
Weigh and close
Record the kilos; yield, loss and cost appear immediately.
Frequently asked questions
Can I use milk from two milkings in one batch?
Yes, a batch draws litres from one or several sessions destined for cheese; never more than there is.
What about cheese stock?
Each closed batch adds kilos to stock; sales deduct them and losses are recorded with a reason. Stock never goes below zero.
Does the cost include the milk?
No: the farm’s own milk has no cash cost, so cost per kilo covers purchased inputs. That way no cheese looks like it loses money for valuing its own milk.
Does it work for any kind of cheese?
Yes. You build your own product catalog — fresh, semi-hard, aged or whatever you make — each with its recipe of inputs per 10 litres. Mi Finca does not impose recipes.
What if a batch yields less than expected?
When you close it, Mi Finca shows the difference against the product’s expected yield, without rounding. That is the signal to check the milk, the recipe or the process for that batch.