Gianaclis Caldwell and her family own Pholia Farm, in Oregon, where for many years they operated an off-grid, raw milk cheese dairy. 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 Gianaclis has traveled extensively across the country presenting workshops on cheesemaking and troubleshooting goat health problems. She continues to teach in-person cheesemaking classes on the farm.
"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
"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
"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
"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 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
"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
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