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

About this book

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 industrys 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 Advisorretitled and reissued in 2014 as The Small-Scale Chees Businessrespected 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 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. A special note for the eBook edition of The Farmstead Creamery Advisor: this eBook will remain available and serve as the electronic version of The Small-Scale Cheese Business.