Gianaclis Caldwell grew up on a small family farm in Oregon, where she milked cows, ran a dairy cow 4-H club, and learned to raise organic produce and meat. In 2005, Gianaclis returned to the property with her husband and their two daughters where they now operate Pholia Farm, an off-grid, raw milk cheese dairy.
Gianaclis’s aged, raw milk cheeses have been recognized and applauded by America’s foremost authorities on cheese. Pholia Farm cheeses have been included in many major books on artisan cheese, the latest being Max McCalman's Mastering Cheese, in which her Elk Mountain cheese is included in a short list of "rock stars of the 21st century." Her Hillis Peak cheese was the centerfold cheese in the winter 2010 issue of Culture Magazine. She was one of the spotlighted cheesemakers in a recent publication, Cheesemaking, by Hobby Farms magazine for their Popular Kitchen Series. She has been teaching all levels of cheesemaking for years, as well as speaking and teaching about the business of farmstead cheese, both at Pholia Farm and other venues, including the American Dairy Goat Association annual convention, the American Cheese Society Conference, and the Mother Earth Newsfairs.
Caldwell is the author of The Small-Scale Dairy, a guide to the production of high quality, farm fresh milk, The Small-Scale Cheese Business, a guide to producing and selling artisan cheese, and Mastering Artisan Cheesemaking, which won a 2013 Foreword Book of the Year Award in Reference and was an International Association of Culinary Professionals finalist. Her photographs and writing appear regularly in numerous publications, including Culture Magazine.
Gianaclis Caldwell will teach two day-long workshops on small-scale cheese business through the Maine Cheese Guild in the Augusta area on March 3rd-4th. Registration costs $100 for Guild members and $300 for non-members.
Gianaclis Caldwell will teach a workshop on Controlling Acid Production in cheesemaking at LaClare Farms on April 28th. This workshop, sponsored by the Wisconsin Cheese Guild, will run from 10-5:00 PM and cost $85, including lunch.
This is the must have set for any dairy and cheesemaker. It will guide you in the conscientious management and the production of safe farm fresh milk to the process behind the art and science of making your own artisan cheese masterpieces.
The Complete Guide to Running a Successful Farmstead Creamery
In The Small-Scale Cheese Business, 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 cheesemaking, and becoming a licensed cheesemaker. The Small-Scale Cheese Business will also appeal to the many small and hobby-farm owners who already have milking animals and want to improve their techniques and facilities. Previously issued as The Farmstead Creamery Advisor.
The Complete Guide to Milk Production for the Home and Market
The Small-Scale Dairy is the one book you’ll need in order to successfully produce nourishing, healthy, farm-fresh milk. Applicable to keepers of cows, goats, or sheep, the book offers a holistic approach that explores the relationships between careful, conscientious management and the production of safe, healthy, and delicious milk. Whether you have a one-cow home dairy, a fifty-goat operation, or are simply a curious consumer, The Small-Scale Dairy is an accessible and invaluable resource.
The Ultimate Guide for Home-Scale and Market Producers
Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker even those just beginning to experiment will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses.
This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces.