The Small Scale Cheese Business

The Small Scale Cheese Business Author Gianaclis Caldwell
ISBN-10 9781603585491
Release 2014-03-21
Pages 256
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Originally published in 2010 under the title The farmstead creamery advisor.



The Farmstead Creamery Advisor

The Farmstead Creamery Advisor Author Gianaclis Caldwell
ISBN-10 9781603582834
Release 2010-05-14
Pages 256
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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, the people who choose to become farmer-cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream. In The Farmstead Creamery Advisor–retitled and reissued in 2014 as The Small-Scale Chees Business*–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 takes readers 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. This book is an essential read for anyone interested in becoming a licensed artisan cheesemaker, The Farmstead Creamery Advisor appeals to the many small- and hobby-farm owners who already have milking animals and who wish to improve their home-dairy practices and facilities. *A special note for the eBook edition of The Farmstead Creamery Advisor: this eBook will remain available and serve as the electronic version of The Small-Scale Cheese Business.



American Farmstead Cheese

American Farmstead Cheese Author Paul Kindstedt
ISBN-10 9781931498777
Release 2005
Pages 276
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American Farmstead Cheese is the essential resource for aspiring and experienced cheesemakers. The book is packed with cheesemaking history, technique, artistry, and business strategies. Paul Kindstedt explores the rich traditions of European and early American cheeses and their influence on today's artisan and farmstead cheesemakers. Kindstedt combines his love for small scale cheese production with his scientific expertise to provide a wealth of practical resources.



The Small Scale Dairy

The Small Scale Dairy Author Gianaclis Caldwell
ISBN-10 9781603585002
Release 2014
Pages 212
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Caldwell offers readers a balanced perspective on the current regulatory environment in which raw-milk lovers find themselves. Keepers of cows, goats, or sheep will benefit from information on designing a well-functioning small dairy, choosing equipment, and understanding myriad processes, including details about the business of making milk; managing the farm to create superior milk; understanding the microbiology of milk; and risk-reduction plans to have in place prior to selling raw milk.



Farmstead and Artisan Cheeses

Farmstead and Artisan Cheeses Author Barbara Reed
ISBN-10 9781601076922
Release 2011
Pages 148
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A resource for those interested in starting a small-scale creamery.



Mastering Artisan Cheesemaking

Mastering Artisan Cheesemaking Author Gianaclis Caldwell
ISBN-10 9781603583336
Release 2012-09-19
Pages 368
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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.



The Cheesemaker s Apprentice

The Cheesemaker s Apprentice Author Sasha Davies
ISBN-10 9781610586214
Release 2012-10-01
Pages 176
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DIVHow to Make Your Own Handcrafted Cheese/divDIVLearn to make cheese from the masters. Pick up the fundamentals of cheese making, and then gain behind-the-scenes insight from 19 interviews with industry experts. This apprenticeship will teach you to take control of your ingredients and processes. Your results will be delicious./divDIVInside:/divDIV· All the basics you need to get started: ingredients, equipment, taxonomy, techniques, process, and how it works/divDIV· 16 illustrated, step-by-step recipes—for fresh cheese, washed curd, grana-style, blue cheese, and more—that will build your skills/divDIV· In-depth interviews on everything from the microbiology of cheese to making it to selling it—how cheese works, and how to make it work for you/divDIV· Tricks of the trade from experts on mozzarella, Cheddar, Comté, Parmigiano Reggiano, Stilton, and more/divDIV· Tips on selecting, handling, storing, tasting, and pairing cheese, so it will be presented perfectly whether your goal is to make it at home, sell it, or simply enjoy it/div



Holistic Goat Care

Holistic Goat Care Author Gianaclis Caldwell
ISBN-10 9781603586306
Release 2017
Pages 368
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Goats have provided humankind with essential products for centuries; indeed, they bear the noble distinction of being the first domesticated farm animal. From providing milk and meat for sustenance and fiber and hides for clothing and shelter to carrying packs and clearing brush, there isn't much that goats cannot do. Managing goats successfully requires an understanding of how nature designed them to thrive, including nutritional and psychological needs, as well as how to identify a problem and intercede before it's too late. For more than a decade, Gianaclis Caldwell and her family have operated Pholia Farm Creamery, an off-grid, raw milk goat cheese dairy. In Holistic Goat Care, Caldwell offers readers a comprehensive guide to maintaining a healthy herd of goats, whether they are dairy goats, meat goats, fiber goats, or pet goats. Holistic Goat Care will empower even novice goat owners to confidently diagnose and treat most of the ailments that goats might experience. For the experienced goat farmer, the book offers a depth of insight and approaches to treatment not found in any other book. Caldwell places special emphasis throughout on holistic, natural, and alternative approaches to caring for goats, including information on: Handling and managing goats using their natural instincts as an asset Developing good farm management practices such as appropriate housing and fencing systems and manure and mortality management Making feeding decisions based on understanding goats' ruminant digestive system and their evolutionary needs Growing forage and garden crops as feed and utilizing wild browse Troubleshooting health problems based on assessing symptoms Implementing advanced health procedures such as pain control, fecal testing, and transplanting rumen microbes from healthy to sick goats Diagnosing, treating, and preventing more than 75 common goat ailments Whether your herd is two or two hundred, this first-of-its-kind, comprehensive book will help you keep your goats healthy, safe, and productive and give you a deep and enjoyable insight into the wondrous creature that is the goat.



In a Cheesemaker s Kitchen

In a Cheesemaker s Kitchen Author Allison Hooper
ISBN-10 0615262058
Release 2009
Pages 111
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"Celebrating 25 years of artisanal cheesemaking & cooking from Vermont Butter & Cheese Company."



Mastering Basic Cheesemaking

Mastering Basic Cheesemaking Author Gianaclis Caldwell
ISBN-10 9781771422079
Release 2016-03-14
Pages 160
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The craft of home cheesemaking is exploding in popularity. However, most "beginner" books are essentially loosely organized collections of recipes which lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker to develop the intuition and abilities to position them for success, especially in the real world of the home kitchen. This well-illustrated and clearly written practical guide assumes no prior experience on the part of the aspiring cheesemaker. Topics include: · Tips and secrets for essentials such as choosing milk and the differences between goat, cow, and sheep milk · Bonus recipes for exciting cheeses such as burrata, quick cheddar curds, and ghee · Options for choosing cultures, ingredients, and equipment to make home cheesemaking more affordable · How to age cheeses simply in any home refrigerator · Step-by-step encouragement and insight from a professional, artisan cheesemaker Whether you are a budding cheesemaker, avid do-it-yourselfer, foodie, homesteader, or cheese professional, this complete course in beginning cheesemaking from one of North America's foremost instructors is packed with everything you need to create delicious, nourishing, and beautiful classic cheeses and other dairy delights. Gianaclis Caldwell is the head cheesemaker and co-owner of Pholia Farm, well-known for its artisan, aged raw-milk cheeses, and for its educational offerings. She is the author of Mastering Artisan Cheesemaking, The Small-Scale Cheese Business, and The Small-Scale Dairy.



Practical sheep dairying

Practical sheep dairying Author Olivia Mills
ISBN-10 WISC:89098947690
Release 1989
Pages 320
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Practical sheep dairying has been writing in one form or another for most of life. You can find so many inspiration from Practical sheep dairying also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Practical sheep dairying book for free.



The Art of Natural Cheesemaking

The Art of Natural Cheesemaking Author David Asher
ISBN-10 9781603585798
Release 2015-06-30
Pages 320
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Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: • How to source good milk, including raw milk; • How to keep their own bacterial starter cultures and fungal ripening cultures; • How make their own rennet—and how to make good cheese without it; • How to avoid the use of plastic equipment and chemical additives; and • How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.



The Science of Cheese

The Science of Cheese Author Michael H. Tunick
ISBN-10 9780199922307
Release 2014-04
Pages 281
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Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.



The Making of Farmstead Goat Cheeses

The Making of Farmstead Goat Cheeses Author Jean-Claude Le Jaouen
ISBN-10 UCSC:32106015999649
Release 1990-01-01
Pages 206
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The Making of Farmstead Goat Cheeses has been writing in one form or another for most of life. You can find so many inspiration from The Making of Farmstead Goat Cheeses also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Making of Farmstead Goat Cheeses book for free.



Goat Science and Production

Goat Science and Production Author Sandra G. Solaiman
ISBN-10 0813809363
Release 2010-03-23
Pages 425
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Goat Science and Production presents comprehensive, state-of-the-art information on the science of goats and goat production for meat, dairy, and fiber. Chapters provide a fundamental understanding of the goat anatomy and physiology as well as production issues such as welfare, disease management, and feeding. Goat Science and Production is an essential introduction and reference to this increasingly important production animal.



Dirt Hog

Dirt Hog Author Kelly Klober
ISBN-10 1601730012
Release 2007-01-01
Pages 309
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In today's market, range-rearing of swine provides the family farm with a key venture for diversification and cash flow-perhaps no other large animal enterprise offers as fast a turnaround on investment. Range-produced pork is now sought out by the informed consumer concerned with the issues of production and willing to pay a premium to get it. This comprehensive manual on raising hogs the natural way includes sections on housing and fencing, selection and breeding, herd maintenance, feeds and feeding, marketing and more.



Home Made Cheese

Home Made Cheese Author Paul Thomas
ISBN-10 0754832422
Release 2016-11-30
Pages 208
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Featuring 40 classic cheeses, including mozzarella, Cheddar, Stilton, Gouda, Brie and other popular varieties,this book tells you all you need to know about how to set up a home dairy. It covers the importance of foodsafety and hygiene; where and how to source milk; an accessible overview of the biochemical processes involved; and essential techniques such as milling, draining, pressing, salting, rind-washing, introducing moulds or yeasts, maturing and storing.With over 475photographs and a user-friendly troubleshooting section, this volume will enable you to develop the skills required,whatever your previous experience or level of expertise.