The Small Scale Cheese Business $34.95
Description
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, 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.
Details
Author
Gianaclis Caldwell
Format
Paperback | 223 pages
Long Description
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 Description Prelim/Final Preliminary 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
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, 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.
Cheese Making Bundle
- Reviews
- Q & A
- Related Recipes
- Reviews
- Questions
This is a good book to help someone explore or get started with the basics. It is set up in an organized process of what you need to do to go into business.