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 this 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. DESCRIPTION:
"The Farmstead Creamery Advisor" The Complete Guide to Building and Running a Small, Farm-Based Cheese Business
, by Gianaclis Caldwell (227 pages, paperback) Few career choices lead to such extremes of labor, emotion and monetary challenge as starting a creamery. In this book, 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 the 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
The book is also loaded with stories and anecdotes from cheesemakers across the country; it's like having a conversation with all of them. You'll learn about the millions of things you hadn't thought of about the process as well as glean ideas for doing it your own way.
If you are thinking of starting a cheesemaking business- even if you are just fantasizing about it- you need this book.
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.
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!
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