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. Drawing from her own and other cheesemakers’ experiences, the author 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.
The Small-Scale Cheese Business
The Complete Guide to Running a Successful Farmstead Creamery
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 as
The Farmstead Creamery Advisor
in 2010) 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 Description Prelim/Final Preliminary 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.
- See more at: http://www.chelseagreen.com/bookstore/item/the_smallscale_cheese_business:paperback#sthash.nz9gPWbV.dpuf