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

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  • Edition: 1st
  • Format: Paperback
  • Copyright: 2010-05-14
  • Publisher: Chelsea Green Pub Co
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There has never been a better time to be making and selling great cheese. Today, more than ever before, the people who choose to become farmer-cheese-makers need access to the knowledge of established cheese artisans who can help them build their dream.

Table of Contents

Forewordp. vii
Prefacep. xi
Acknowledgmentsp. xv
Introductionp. xvii
Things to Consider Before Taking the Leap
What's So Special about Farmstead Cheese?p. 1
Making It Officialp. 16
Getting Down to Business
Sizing Up the Marketp. 25
Your Business Plan and Company Structurep. 37
Production Costs and Issuesp. 47
Creative Financingp. 59
Designing the Farmstead Creamery
Infrastructure and Efficiencyp. 67
The Milking Parlor and Milkhousep. 82
Cheese Central: The Make Roomp. 104
Aging Rooms, Cellars, and Cavesp. 125
Accessory Roomsp. 153
Long-Term Survival Guide
Safety: Why "It Hasn't Killed Anyone Yet" Isn't Good Enough!p. 161
Increasing Your Bottom Line: Classes, Agri-tourism, Additional Productsp. 172
Keeping the Romance Alive: Tips for Re-Energizingp. 188
Resourcesp. 195
Floor Plansp. 203
Milk and Cheese Quality Tests and Parametersp. 207
Sample Milk Purchase Agreementp. 213
Notes/Referencesp. 215
Indexp. 219
About the Authorp. 227
Table of Contents provided by Ingram. All Rights Reserved.

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