The Farmstead Creamery Advisor: The Complete Guide to Building and Running a Small, Farm-Based Cheese Business - Softcover

Gianaclis Caldwell

Softcover

ISBN 10: 1603582215 ISBN 13: 9781603582216

Publisher: Chelsea Green Publishing Co, 2010

Synopsis

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 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 careerDesigning and building the cheese facilitySizing up the marketNegotiating day-to-day obstaclesEnsuring maximum safety and efficiencyDrawing 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 Farmstead Creamery Advisor" 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.

About this title

Review:

"Where there's a will there's a 'whey'. For both the dreamer and those who've already set their sights on the beauty of being a cheesemaker, here is all the information to get started in business and survive. Caldwell's first-hand knowledge takes the reader from their fledgling idea to selling their finished product, and is presented in an easy-to-understand format. Watch out--you may start a venture that just might succeed! This is a brilliant how-to guide, and just what us stewards and entrepreneurs need during a time when our land must be saved."--Ricki Carroll, owner of cheesemaking.com

About the Author:

In her first book, The Farmstead Creamery Advisor (Chelsea Green, 2010), Gianaclis presented would-be farmer-cheesemakers with a thorough guide to building and running a small, on-farm cheese business. In Mastering Artisan Cheesemaking (Chelsea Green, 2012) she provides guidance on the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety. Gianaclis has been teaching all levels of cheesemaking for years, as well as speaking and teaching about the business of farmstead cheese, both at her family's licensed cheese dairy, Pholia Farm, and other venues, including the American Dairy Goat Association annual convention, the American Cheese Society Conference, and the Mother Earth News Fairs. Gianaclis' aged, raw-milk cheeses have been recognized and applauded by America's foremost authorities on cheese. Pholia Farm cheeses have been included in many major books on artisan cheese, the latest being Max McCalman's Mastering Cheese, in which her Elk Mountain cheese is included in a short list of "rock stars of the 21st century." Her Hillis Peak cheese was the centerfold cheese in the Winter 2010 issue of Culture Magazine. She was one of the spotlighted cheesemakers in a recent publication Cheesemaking by Hobby Farms magazine for their Popular Kitchen Series

About this edition

• Publisher: Chelsea Green Publishing Co
• Publication date: 2010
• ISBN 10: 1603582215
• ISBN 13: 9781603582216
• Binding: Paperback
• Edition number: 1
• Number of pages: 256