The Farmstead Creamery Advisor
ebook ∣ The Complete Guide to Building and Running a Small, Farm-Based Cheese Business
By Gianaclis Caldwell
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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, the people who choose to become farmer-cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream.
In The Farmstead Creamery Advisor–retitled and reissued in 2014 as The Small-Scale Chees Business
This book fills the gap that exists between the pasture and the cheese plate. It takes readers 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. This book is an essential read for anyone interested in becoming a licensed artisan cheesemaker, The Farmstead Creamery Advisor appeals to the many small- and hobby-farm owners who already have milking animals and who wish to improve their home-dairy practices and facilities.
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