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

Caldwell, Gianaclis

Softcover

ISBN 10: 1603582215 ISBN 13: 9781603582216

Publisher: Chelsea Green Publishing Co, 2010

Synopsis

"This is a brilliant how-to guide, and just what we cheesemakers, stewards, and entrepreneurs need during a time when our farmland must be saved."

---Ricki Carroll, owner of cheesemaking.com

"It's about time someone writes such a comprehensive guide! I will recommend this delightful book to every aspiring cheesemaker I know. We would have saved numerous hours and dollars with such an invaluable resource."

---David Gremmels, President of the American Cheese Society; co-owner of Rougue Creamery

"The Farmstead Creamery Advisor is thorough, eloquent, and generous---a must-have book for anyone considering establishing a creamery. Each point is covered in detail: from the fundamental reasons for going into the business to begin with, to the design of the make room, all the way to the often-neglected exit strategy. This is a good business book for any-sized dairy."

---Max McCalman, author of Mastering Cheese: Lessons for Connoisseurship from a Maitre Fromager

"This is an authoritative, yet friendly and approachable, guide to the process of establishing a farmstead creamery---a must-have for any cheesemaker."

---Tami Parr, author of Artisan Cheese of the Pacific Northwest

"Here's nuts-and-bolts, no-nonsense, and essential guide for anyone curious about starting a farmstead dairy."

---Brad Kessler, author of Goat Song: A Seasonal Life, A Short History of Herding, and the Art of Making Cheese

About this title

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

Edition details

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