Discuss I want to start a cheese mining company where do i start? in the Plumbing Jobs | The Job-board area at PlumbersForums.net

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Do you first need to be cheese safe to start this company, if you are not cheese safe I suggest completing a in-depth cheese safe course and then gain experience.

Good luck
 
Is there much demand for cheese where you live?

Massive!

It's Cheltenham race week this week & they're all going squeaking crazy for it!!

Everyone's on it like white on rice, even like a tramp on chips!! They just can't get enough!!
 
I think Wallace and Gromit have beaten you to it Keefy.

How do you know Wallace & Gromit? Are you from round this way?

I think you know too much! Who have you been speaking to? What have they told?

Hmmmmm, I think we've got the law on to us already Keefy!
 
Cheese Safe? I'll just get a dairy farmer to sign my work off. And yeah, Tom, I think mountainman might be a spy.
 
I've been thinking of building a cracker empire. There isn't one at the moment in the town I come from.

Perhaps we can help each other

I think your best bet is to get yourself signed up for a fast crack course.
 
There's a treacle mine near eastbourne....I know it's not cheese but hey....it's a mine...
 
I would look for some land in Cheddar (Somerset) Caerphilly has some cheaper land
there is plenty of cheap land with mining certificates already granted in Knotty Ash
Merseyside but the license only allows Jam Buttys to be extracted ........
Now Mars is a potential goldmine for ..........the men in white coats are coming up my drive
Hello guys Iam really interested in starting a cheese mining company. I have no experience at the moment dealing with cheese or any cheese mining experience as well for that matter. I have no idea where to start can anyone help me?

I've done my research and found that 90% of the moon is made of cheese and would like to know if I need any qualifications to fly a space shuttle there.

If you're not going to help then don't post in my tread.

 
Croppie its obvious how to grade cheese and you also know how - 1. tasty when sober 2. Quite tasty after a tin or 2 3. fantastic on toast at 3 am who cares what it is when approaching oblivion
Have you given any consideration to how you intend to grade your cheese?
 
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