The Farmstead Creamery Advisor: The Complete Guide to Building and Running a Small, Farm-Based Cheese Business - Softcover

Inhaltsangabe

"This is a brilliant how-to guide, and just what we cheesemakers, stewards, and entrepreneurs need during a time when our farmland must be saved."

---Ricki Carroll, owner of cheesemaking.com

"It's about time someone writes such a comprehensive guide! I will recommend this delightful 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 Rougue Creamery

"The Farmstead Creamery Advisor 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 is an authoritative, yet friendly and approachable, guide to the process of establishing a farmstead creamery---a must-have for any cheesemaker."

---Tami Parr, author of Artisan Cheese of the Pacific Northwest

"Here's nuts-and-bolts, no-nonsense, and essential guide for anyone curious about starting a farmstead dairy."

---Brad Kessler, author of Goat Song: A Seasonal Life, A Short History of Herding, and the Art of Making Cheese

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