You're going to have to do a lot of setup on this database to get to the end result of selling your cheeses with the appropriate information.
Each cheese has these 'sections'
Nutrition Information
Organoleptic Profile
Shelf Life and Storage
Ingredient Breakdown
Critical Control points (maybe?)
Micro Standards
Chemical Standards
Packaging
Labeling Directions
Dispatch and Temperature Storage (looks like a free-form write in area)
Legislation
Cheeses specifically for vegetarians (this might be changed to a field related to a cheese that doesn't require it's own table)
The other sections appear more to do with an individual sale than information related to the cheese in general:
Outer Appearance of Rind (looks like a free-form write in area)
Shelf Life Determinations (looks like a free-form write in area)
Consumer handling (looks like a free form-form write in area)
Suitability (looks like a free-form write in area)
In addition you have one area on your spreadsheet that seems to be related to the COMPANY not specifically a cheese or a sale
Annual Accreditation
For each one of these sections you will likely want a table to handle the information related to them.
What you really need to figure out (as orange is always pointing out, should he read this), is what is your BUSINESS MODEL. When you sell a cheese, what information do you need to provide the customer. Is this wholesale or retail or both? If it's strictly wholesale are you providing information so the customer can produce nutrition labels or is your business responsible for the nutrition label? You need to be very clear from the start (or have a very good idea) of WHAT information is important to WHOM. For instance I don't think the 'legislation' information is going to be of any value to a customer but that's where your expertise of the company's process comes in.
What it comes down to is that you have three main areas of data
COMPANY - data related to the company (annual accreditation, possibly legislation)
CHEESE - nutrition information, micro standards, chemical standards, packaging etc, possibly some batch related information so you can track a batch from a consumer back to the batch the product came from.
SALE - appearance of rind, consumer handling, suitability
Some of this information will cross over, for instance you would want to record the batch the cheese sold came from etc but think of your database as compartments (read some on the topic of normalization). Each compartment in your business you will likely want a compartment for (table) in your database. Setting up a PrimaryKey in each table (autonumber fields are your best option for this) and a ForeignKey to any other table you want to relate the information to.
For instance
Code:
tblCheese
CH_ID CH_Name
1 Gouda
2 Cheddar
tblCheeseNutrition
CN_ID CH_ID CN_ServingSize CN_Sodium CN_Cholesterol CN_Calories
1 2 1oz 10 100 120
2 1 1oz 20 120 150
Your nutrition information shouldn't change per serving size so you can set this once per cheese, then print the information when you make a sale if it's appropriate to do so, so the customer can print their labels (if they are the one adding labels)