The Small-Scale Cheese Business
Chelsea Green Publishing Co (Verlag)
978-1-60358-549-1 (ISBN)
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.
Gianaclis Caldwell and her family own Pholia Farm, in Oregon, where for many years they operated an off-grid, raw milk cheese dairy. She is the author of the award-winning Mastering Artisan Cheesemaking, as well as other books on cheesemaking and running a dairy. Applying a holistic, organic management approach to the health of her goats comes naturally for Gianaclis: She was raised on an organic farm; her parents were chiropractors; and she pursued a career in nursing. Her aged, raw milk cheeses have been recognized and applauded by America’s foremost authorities on cheese, and Gianaclis has traveled extensively across the country presenting workshops on cheesemaking and troubleshooting goat health problems. She continues to teach in-person cheesemaking classes on the farm.
Verlagsort | White River Junction |
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Sprache | englisch |
Maße | 178 x 254 mm |
Gewicht | 612 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
Technik | |
Wirtschaft ► Betriebswirtschaft / Management | |
Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
ISBN-10 | 1-60358-549-4 / 1603585494 |
ISBN-13 | 978-1-60358-549-1 / 9781603585491 |
Zustand | Neuware |
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