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The Small Scale Cheese Business

Item #:B39 

The Small Scale Cheese Business - B39
The Small Scale Cheese Business - B39

   Our Price: $34.95
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The Small-Scale Cheese Business

The Complete Guide to Running a Successful Farmstead Creamery

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 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

- See more at: http://www.chelseagreen.com/bookstore/item/the_smallscale_cheese_business:paperback#sthash.CC7ZN2Go.dpuf
By Gianaclis Caldwell, 223 pages, paperback.
(Previously titled "The Farmstead Creamery Advisor",)
Title may vary on copy you receive.


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.

Book Review: The Farmstead Creamery Advisor

The Complete Guide to Building and Running a Small, Farm-Based Cheese Business
By Gianaclis Caldwell

Are you one of our many readers who is making cheese now and thinking about selling it?  This is the most important book you will find.  Before you buy anything- livestock, equipment, acreage, etc. read this book.  It is guaranteed to save you time and money in the long run, the short run and every run in-between!
Or, perhaps, you have a farm and you are selling your milk, but you are thinking that it might be more profitable to make cheese with it.  It probably will be, but it definitely will be a lot more profitable if you follow the instructions in this book.

Gianaclis Caldwell, her husband and teen aged daughter own the small, 23 acre, Pholia Farm in Oregon where they make cheese from the milk of their Nigerian Dwarf goats (www.pholiafarm.com).

In this book, Gianaclis has managed to delineate all the steps involved in setting up a farmstead creamery.  There is no philosophy here-just practical details about how to solve the problems and, more importantly, to avoid the problems in the first place.

Part I:  Things to Consider Before Taking the Leap
The history of farmstead cheesemaking in the US, reasons for making and selling cheese, 10 Questions to Test Your Suitability (if you still want to do it after taking this test-you’re ready!) and the specifics about the many permits you will need to obtain.


Part II:  Getting Down to Business
Sizing up the market, writing your business plan, determining costs, and obtaining financing.

Part III:  Designing the Farmstead Creamery
Water use and wastewater, the milking parlor and milkhouse,  the make room,  aging room, accessory rooms.


Part IV:  Long-Term Survival Guide
 Selling your cheese,  giving classes and tours and keeping your life sane.

Appendix A lists resources, Appendix B has 3 floor plans for small creameries and one for the small, non-licensed home dairy, Appendix C lists tests and how to use the data, and Appendix D is a sample Milk Purchase Agreement.


Many of you will probably change your minds about selling cheese, after you read about the complexities involved in conforming to regulations.  But, that’s a good thing.  Better to find out now by reading this book than by learning the hard way.
Others of you will decide that having this information makes it possible for you to begin pursuing the dream.  It’s all there, step-by-step instructions.  So, start a creamery and send us a sample of your cheese- we’re waiting!

For more wonderful reviews and cheese making information please click here to visit our blog.


 
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.

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