Chelsea Green Publishing

The Small-Scale Cheese Business

Pages:256 pages
Size: 7 x 10 inch
Publisher:Chelsea Green Publishing
Paperback: 9781603585491
Pub. Date March 21, 2014

The Small-Scale Cheese Business

The Complete Guide to Running a Successful Farmstead Creamery

Availability: In Stock

Paperback

Available Date:
March 21, 2014

$34.95

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.

REVIEWS AND PRAISE

"This delightful book is a road map to success for aspiring farmstead cheesemakers. It will help them plan, implement, and develop their new businesses. Passionate stories of experience are revealed, giving great insight into becoming a sustainable, conscientious, and entrepreneurial cheesemaker—including common pitfalls and how best to avoid them. It's about time someone writes such a comprehensive guide! I will recommend this book to every aspiring cheesemaker I know. We would have saved numerous hours and dollars with such an invaluable resource."--David Gremmels, President of The American Cheese Society; Co-owner of Rogue Creamery

"The Small-Scale Cheese Business is thorough, eloquent, and generous—a must-have book for anyone considering establishing a creamery. Each point is covered in detail: from the fundamental reasons for going into the business to begin with, to the design of the make room, all the way to the often-neglected exit strategy. This is a good business book for any-sized dairy."--Max McCalman, author of Mastering Cheese: Lessons for Connoisseurship from a Maitre Fromager

"There have been many books written, and classes given on the subject of cheesemaking, but primarily from the process-oriented view. Little has been written about how to get started, or the answer to, "What are we up against here?" The Small-Scale Cheese Business fills in those blanks. One of the best pieces of advice in this book is for cheesemakers to build a base foundation beginning with proper business management. No matter how good the cheese, or how much you love your animals; everything depends upon a good business plan to eventually turn a profit. Especially useful, in addition, is Caldwell's chapter on developing an aging space in light of increasing energy costs. This has been a not-so-well thought out part of many cheesemaking projects, and could be some of the most important information in this book. To be sure, Gianaclis Caldwell asks the big questions that need to be considered before beginning to develop such a project; it's a true reality check every aspiring cheesemaker needs. In fact, this book should be in all their libraries."--Jim Wallace, cheesemaking.com

"The Small-Scale Cheese Business is an authoritative, yet friendly and approachable, guide to the process of establishing a farmstead creamery. Simply a must-have for anyone who wants to realize their dream of making and selling cheese."--Tami Parr, Author of Artisan Cheese of the Pacific Northwest

"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

"Here's a nuts-and-bolts, no-nonsense, and essential guide for anyone curious about starting a farmstead dairy. Who better to explain the intricacies and pitfalls of the cheesemaking business than a true practitioner—a woman with a lifetime of experience caring for cows and goats."--Brad Kessler, author of Goat Song: A Seasonal Life, A Short History of Herding, and the Art of Making Cheese

ABOUT THE AUTHOR

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. In Mastering Artisan Cheesemaking (Chelsea Green, 2012) she provides guidance on the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety.

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

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Mastering Artisan Cheesemaking

Mastering Artisan Cheesemaking

By Gianaclis Caldwell

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.

 

Available in: Paperback, eBook

Read More

Mastering Artisan Cheesemaking

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The Small-Scale Dairy

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.

Available in: Paperback

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AUTHOR VIDEOS

Running a Small Scale Dairy Farm

Running a Small Scale Dairy Farm

Tour of the Pholia Farm

Pholia Farm and Gianaclis Caldwell

Pholia Farm - Southern Oregon Micro Creamery

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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.

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