Limit this search to....

The Small-Scale Cheese Business: The Complete Guide to Running a Successful Farmstead Creamery
Contributor(s): Caldwell, Gianaclis (Author)
ISBN: 1603585494     ISBN-13: 9781603585491
Publisher: Chelsea Green Publishing Company
OUR PRICE:   $31.46  
Product Type: Paperback
Published: March 2014
Qty:
Temporarily out of stock - Will ship within 2 to 5 weeks
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:

* Analyzing your suitability for the career;
* Designing and building the cheese facility;
* Sizing up the market;
* Negotiating day-to-day obstacles;
* Ensuring maximum safety and efficiency.

Drawing from her own and other cheesemakers' experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker, The Small-Scale Cheese Business will also appeal to the many small and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.


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.