Gianaclis Caldwell In her first book, The Farmstead Creamery Advisor (Chelsea Green, 2010), Gianaclis presented would-be farmer-cheesemakers with a thorough guide to building and running a small, on-farm cheese business. Gianaclis has been teaching all levels of cheesemaking for years, as well as speaking and teaching about the business of farmstead cheese, both at her family's licensed cheese dairy, Pholia Farm, and other venues, including the American Dairy Goat Association annual convention, the American Cheese Society Conference, and the Mother Earth News Fairs. Gianaclis' 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. Gianaclis's Upcoming Events
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Gianaclis's Books Mastering Artisan CheesemakingThe Ultimate Guide for Home-Scale and Market ProducersBeginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don't allow for a truly intuitive cheesemaker to develop. With Mastering Artisan Cheesemaking, 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.  The Farmstead Creamery AdvisorThe Complete Guide to Building and Running a Small, Farm-Based Cheese BusinessThere 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. |
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