Chelsea Green Publishing

Gianaclis Caldwell

Gianaclis Caldwell

Gianaclis Caldwell and her family operate Pholia Farm, an off-grid, raw milk cheese dairy in Oregon. 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 she travels nationwide to present workshops on cheesemaking and troubleshooting goat health problems.

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Running a Small Scale Dairy Farm

Gianaclis Caldwell

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  1. Holistic Goat Care

    By Gianaclis Caldwell

    Goats have provided humankind with essential products for centuries; indeed, they bear the noble distinction of being the first domesticated farm animal. From providing milk and meat for sustenance and fiber and hides for clothing and shelter to carrying packs and clearing brush, there isn’t much that goats cannot do. Managing goats successfully requires an understanding of how nature designed them to thrive, including nutritional and psychological needs, as well as how to identify a problem and intercede before it’s too late. 

    For more than a decade, Gianaclis Caldwell and her family have operated Pholia Farm Creamery, an off-grid, raw milk goat cheese dairy. In Holistic Goat Care, Caldwell offers readers a comprehensive guide to maintaining a healthy herd of goats, whether they are dairy goats, meat goats, fiber goats, or pet goats.

    Holistic Goat Care will empower even novice goat owners to confidently diagnose and treat most of the ailments that goats might experience. For the experienced goat farmer, the book offers a depth of insight and approaches to treatment not found in any other book. Caldwell places special emphasis throughout on holistic, natural, and alternative approaches to caring for goats, including information on:

    •  Handling and managing goats using their natural instincts as an asset
    •  Developing good farm management practices such as appropriate housing and fencing systems and manure and mortality management
    • Making feeding decisions based on understanding goats’ ruminant digestive system and their evolutionary needs
    • Growing forage and garden crops as feed and utilizing wild browse
    • Troubleshooting health problems based on assessing symptoms
    • Implementing advanced health procedures such as pain control, fecal testing, and transplanting rumen microbes from healthy to sick goats
    • Diagnosing, treating, and preventing more than 75 common goat ailments

    Whether your herd is two or two hundred, this first-of-its-kind, comprehensive book will help you keep your goats healthy, safe, and productive and give you a deep and enjoyable insight into the wondrous creature that is the goat.

    Hardcover $39.95

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  2. Mastering Artisan Cheesemaking

    By Gianaclis Caldwell
    Foreword by Ricki Carroll

    The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking.

    Indeed, this book fills a big hole in the market. Beginner 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. 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. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery.

    Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.

     

    Paperback $40.00

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  3. The Small-Scale Cheese Business

    By Gianaclis Caldwell

    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 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.

    Paperback $34.95

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  4. The Small-Scale Dairy

    By Gianaclis Caldwell

    The Small-Scale Dairy includes everything you need to know in order to successfully produce nourishing, healthy, farm-fresh milk. Whether for home use, direct sale to the consumer, or sale to an artisanal cheesemaker, high-quality raw milk is a delicate, desirable product. Successful and sustainable production requires the producer to consider and tackle many details, ranging from animal care to microbiology to good hygienic practices–and, for those with commercial aspirations, business plans, market savvy, and knowledge of the regulations.

    Applicable to keepers of cows, goats, or sheep, The Small-Scale Dairy offers a holistic approach that explores the relationships between careful, conscientious management and the production of safe, healthy, and delicious milk. A historical overview offers readers a balanced perspective on the current regulatory environment in which raw milk lovers find themselves.

    Included are options for designing a well-functioning small dairy, choosing equipment, and understanding myriad processes—such as the use of low-temperature pasteurization where raw milk sales are prohibited. 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 for achieving your goals.

    Paperback $34.95

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