The Small-Scale Cheese Business: The Complete Guide to Running a Successful Farmstead Creamery

Description The Complete Guide to Running a Successful Farmstead Creamery By Gianaclis Caldwell Published in 2014 - 256 pages 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 “farmsteadâ€? 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 bas