Foreword | p. vii |
Preface | p. xi |
Acknowledgments | p. xv |
Introduction | p. xvii |
Things to Consider Before Taking the Leap | |
What's So Special about Farmstead Cheese? | p. 1 |
Making It Official | p. 16 |
Getting Down to Business | |
Sizing Up the Market | p. 25 |
Your Business Plan and Company Structure | p. 37 |
Production Costs and Issues | p. 47 |
Creative Financing | p. 59 |
Designing the Farmstead Creamery | |
Infrastructure and Efficiency | p. 67 |
The Milking Parlor and Milkhouse | p. 82 |
Cheese Central: The Make Room | p. 104 |
Aging Rooms, Cellars, and Caves | p. 125 |
Accessory Rooms | p. 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 Products | p. 172 |
Keeping the Romance Alive: Tips for Re-Energizing | p. 188 |
Appendices | |
Resources | p. 195 |
Floor Plans | p. 203 |
Milk and Cheese Quality Tests and Parameters | p. 207 |
Sample Milk Purchase Agreement | p. 213 |
Notes/References | p. 215 |
Index | p. 219 |
About the Author | p. 227 |
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