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Book Data

ISBN: 9781603585491
Year Added to Catalog: 2014
Book Format: Paperback
Book Art: 70 Images
Dimensions: 7x10
Number of Pages: 256
Book Publisher: Chelsea Green
Release Date: March 14, 2014
Web Product ID: 795

Also By This Author


The Small-Scale Cheese Business

The Complete Guide to Running a Successful Farmstead Creamery

by Gianaclis Caldwell

"Where there's a will, there's a 'whey.' For both the dreamer and those who've already set their sights on the beauty of being a cheesemaker, here is all the information to get started in business and survive. Caldwell's first-hand knowledge takes the reader from their fledgling idea to selling their finished product, and is presented in an easy-to-understand format. Watch out—you may start a venture that just might succeed! This is a brilliant how-to guide, and just what us stewards and entrepreneurs need during a time when our farmland must be saved."

Ricki Carroll, Owner of cheesemaking.com

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. 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.


About the Author

Gianaclis Caldwell

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 ...

View Gianaclis's full profile page >





Price: $34.95
Format: Paperback
Status: Available to Ship
Ships: Next day


Online for US Orders Only
International orders can be placed by phone (802-295-6300) or email

Gianaclis Caldwell's Upcoming Events

  • Gianaclis Caldwell at American Cheese Society Conference
    American Cheese Society , Sacramento CA
    July 29, 2014, 12:00 pm

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