The Small-Scale Cheese Business: The Complete Guide to Running a Successful Farmstead Creamery Contributor(s): Caldwell, Gianaclis (Author) |
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ISBN: 1603585494 ISBN-13: 9781603585491 Publisher: Chelsea Green Publishing Company OUR PRICE: $31.46 Product Type: Paperback Published: March 2014 |
Additional Information |
BISAC Categories: - Business & Economics | Industries - Agribusiness - Technology & Engineering | Food Science - General - Technology & Engineering | Agriculture - Animal Husbandry |
Dewey: 637.306 |
LCCN: 2012287557 |
Physical Information: 0.6" H x 7" W x 9.9" (1.40 lbs) 256 pages |
Descriptions, Reviews, Etc. |
Publisher Description: There has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has doubled in recent years, and many of the industry's newcomers are "farmstead" producers-those who work only with the milk of their own animals. Today, more than ever before, the people who choose to become farmer-cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream. Few career choices lead to such extremes of labor, emotion, and monetary challenge. In The Small-Scale Cheese Business (originally published in 2010 as The Farmstead Creamery Advisor), respected cheesemaker, instructor, and speaker Gianaclis Caldwell walks would-be producers through the many, and often confusing, steps and decisions they will face when considering a career in this burgeoning cottage industry. This book fills the gap that exists between the pasture and cheese plate. It goes far beyond issues of caring for livestock and basic cheesemaking, explaining business issues such as: |
Contributor Bio(s): Caldwell, Gianaclis: - Gianaclis Caldwell and her family operate Pholia Farm, an off-grid, raw milk cheese dairy in Oregon. She is the author of the award-winning Mastering Artisan Cheesemaking, as well as other books on cheesemaking and running a dairy. Applying a holistic, organic management approach to the health of her goats comes naturally for Gianaclis: She was raised on an organic farm; her parents were chiropractors; and she pursued a career in nursing. Her aged, raw milk cheeses have been recognized and applauded by America's foremost authorities on cheese, and she travels nationwide to present workshops on cheesemaking and troubleshooting goat health problems. |