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The Farmstead Creamery Advisor: The Complete Guide to Building and Running a Small, Farm-Based Cheese Business (Anglais) Broché – 18 juin 2013

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Présentation de l'éditeur

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, more than ever before, the people who choose to become farmer-cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream. Few career choices lead to such extremes of labor, emotion, and monetary challenge. In The Farmstead Creamery Advisor, 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 cheese plate. It goes 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. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker, The Farmstead Creamery Advisor will also appeal to the many small and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.

Biographie de l'auteur

In her first book, The Farmstead Creamery Advisor (Chelsea Green, 2010), Gianaclis presented would-be farmer-cheesemakers with a thorough guide to building and running a small, on-farm cheese business. In Mastering Artisan Cheesemaking (Chelsea Green, 2012) she provides guidance on the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety. Gianaclis has been teaching all levels of cheesemaking for years, as well as speaking and teaching about the business of farmstead cheese, both at her family's licensed cheese dairy, Pholia Farm, and other venues, including the American Dairy Goat Association annual convention, the American Cheese Society Conference, and the Mother Earth News Fairs. Gianaclis' aged, raw-milk cheeses have been recognized and applauded by America's foremost authorities on cheese. Pholia Farm cheeses have been included in many major books on artisan cheese, the latest being Max McCalman's Mastering Cheese, in which her Elk Mountain cheese is included in a short list of "rock stars of the 21st century." Her Hillis Peak cheese was the centerfold cheese in the Winter 2010 issue of Culture Magazine. She was one of the spotlighted cheesemakers in a recent publication Cheesemaking by Hobby Farms magazine for their Popular Kitchen Series

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Commentaires client les plus utiles sur (beta) HASH(0x8e807e1c) étoiles sur 5 28 commentaires
21 internautes sur 21 ont trouvé ce commentaire utile 
HASH(0x8e8288e8) étoiles sur 5 Complete guide to running and building a small, farm based cheese business 20 juin 2010
Par Jean C. Howe - Publié sur
Format: Broché
Thinking of building a farmstead cheese business? This book is a must! The Farmstead Creamery Advisor contains a wealth of information about the small farmstead creamery from start to finish. Published just two months before we break ground on our own building, this book saved me weeks and weeks of research and answered virtually all of my questions (questions I should have been asking were also answered). I am also sure it saved us a lot of money!

The book is also a great read, it is thoughtful and engaging. Taking great ideas from many different sources, it becomes a study in `best practices'. I loved all the photos of dairies across the U.S., the behind the scene views you don't find in publicity or website shots. There are side notes offering in depth explanations, ingenious tips, and the must do of the Pasteurized Milk Ordinance. Unlike the PMO and other official guides, this book tells it plain English and with illustrations. It is understandable and workable.

The details throughout the book are amazing: a useful milk can storage rack from Vermont's Lazy Lady Farm, a sump pump removing whey from Alabama's Sweet Home Farm, chemical guides, hot water heater comparisons, quality assurance and safety tests and procedures, even sources and suppliers, just as examples. The details extend into the financial and business aspects as well. This resource has given me much confidence as we proceed with our business. I have even recommended it to the state dairy inspector. It is a thorough and complete guide and a great reference for anyone involved in the field. I will use it for years to come. This book will get us up and running sooner and smoother -- thanks to Gianaclis Caldwell from Pholia Farm!

Lissa Howe
Chiva Risa Ranch, Arizona
14 internautes sur 14 ont trouvé ce commentaire utile 
HASH(0x8e82893c) étoiles sur 5 Can't do cheese without it! 5 juillet 2010
Par Bob Emery - Publié sur
Format: Broché
This is one of the most informative, short books I have ever had the pleasure to read. If you are considering making cheese on a small or modest scale, i.e., you don't want to compete with Kraft, this book does a fabulous job of presenting the business considerations. This is not a "how to" book for making cheese per se. It is a spectacular "how to" book about the considerations surrounding the creation of a successful cheese-makiong and marketing business. After reading it, one is able to evaluate what is involved and make resonably informed decisions about the perils and pleasures of becoming a cheese maker and marketer.
14 internautes sur 14 ont trouvé ce commentaire utile 
HASH(0x8e828d74) étoiles sur 5 Farmstead Creamery Advisor-Awesome! 28 juillet 2010
Par Andrea - Publié sur
Format: Broché Achat vérifié
What an incredible resource for my husband and me to read before we start
building our farmstead creamery. I worked at a commercial goat
farm for 3 years and a very large organic milk company as well and I knew a lot but
when we decided to go pro with our goat farm and make cheese for sale to the public I had no idea
where to start or stop! This book has opened up all sorts of
discussions and I'm sure will save us time, money and
8 internautes sur 8 ont trouvé ce commentaire utile 
HASH(0x8e828d5c) étoiles sur 5 The "Must-Have" Book 24 janvier 2011
Par JennyT - Publié sur
Format: Broché Achat vérifié
I recommend this book, with absolutely no reservations, to anyone considering any sort of dairy or cheese-making operation. This book was very complete and did a fine job of outlining some of the many aspects of cheesemaking from a practical standpoint. If you are wondering how much time, money, effort and rewards are involved in this sort of life; here is a book that gives you some answers! This book DOES NOT tell you how to make cheese, so if that is what you are looking for, skip it. This book is about the nuts and bolts of putting together a successful business, along with some very good advice that comes from the author's own experience, along with the experience of other dairy business owners. I have found this book to be THE most valuable book I have purchased in the last year as I gather materials and learn the best way to approach creating my dream!
6 internautes sur 6 ont trouvé ce commentaire utile 
HASH(0x8e82d144) étoiles sur 5 An amazing gift 14 juillet 2010
Par Marilyn P - Publié sur
Format: Broché Achat vérifié
I'm in the process of plowing through all the rules and regulations involved with starting a dairy and a creamery, hanging on for dear life as I skate the edge of frustration with trying to deal with a system created to keep our food safe in this big-ag industrial age, while I am simply trying to create a high quality, hand-crafted, inherently healthy product.

Then Gianaclis Caldwell publishes this wonderfully-written, wise, practical, reasonable, workable, beautiful, thorough, oh I can't come up with enough good words to describe this book. If you think you want to start a small-scale dairy and a creamery, to make and sell cheese, you must buy this book. It will help you pull together and make sense of the regulations, the equipment choices, building layouts, ... I devoured the book in less than a week, tho it's a jam-packed 226 pages, with the knowledge that there are several chapters I will read a few more times to get out of them everything I can glean. I will use the info to help work with inspectors who only know big cow dairies. This book will help me avoid making so many mistakes, and will help me put together a much more robust and safe process for creating my products than I could possibly have done, even with all the other reading and training I am doing and have planned.

This book is amazing.
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