There has never been a better time to be making and selling great cheese People worldwide are consuming 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, 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....
|Title||:||The Small-Scale Cheese Business: The Complete Guide to Running a Successful Farmstead Creamery|
|Publisher||:||Chelsea Green Publishing Later Edition edition March 21, 2014|
|Number of Pages||:||256 pages|
|File Size||:||783 KB|
|Status||:||Available For Download|
|Last checked||:||21 Minutes ago!|
The Small-Scale Cheese Business: The Complete Guide to Running a Successful Farmstead Creamery Reviews
My wife and I recently purchased an 80-acre farm in the Virginia highlands with a view toward raising dairy goats and making cheese when we begin our early retirement in about three years. Our due diligence has included reading a number of books on these subjects during the past two years including all three of Ms. Caldwell's books ("The Small-Scale Cheese Business", "The Small-Scale Dairy" and "Mastering Artisan Cheesemaking"). While each book is a five-star read in its own right, the focus of this review is "The Small Scale Cheese Business".
This book was fantastic, exceeded my expectations. I have read Caldwell's other book on cheese making and loved it, and I was pondering the idea of opening a farmstead creamery - while this book convinced me that I will NOT be pursuing this venture in the near future (I personally feel running a business of cheese making would take the fun out of it for me), the information was invaluable, her writing style is enjoyable and easy to read, and the latter chapters are great for anyone running a farm or a ranch, even if they don't run a creamery. And also, the ideas presented regarding equipment and facilities design are still valuable, even if you're not a commercial producer.
Very simple, clear language and practical steps. This is a book for people (like me) who know nothing whatever about the cheese business.
Love this book. It's been immensely helpful to me as I am staring my creamery. So glad I read this BEFORE I actually started. A must for anyone interested in starting up a cheese business. It will help me save a lot of money, time, and frustration!
complex but very good
This is the only book that can explain you everything about cheese business and production of cheese.
Wonderfully written. Full of great information.
Its a great book