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The Small, Farmstead Creamery - A Lifestyle Business
With the American palate for artisan cheese continuing to grow; the farmer's need for finding viable options for increasing "the bottom line"; and a continued increase in those seeking a land based, sustainable lifestyle, making and selling hand-crafted cheese has never been more popular. In this session, cheesemaker (Pholia Farm Creamery) and author Gianaclis Caldwell (The Farmstead Creamery Advisor and Mastering Artisan Cheesemaking) addresses some of the many considerations and hurdles that face those considering becoming a part of the artisan cheesemaking movement. From regulatory issues to personal suitability and insurance to equipment, Gianaclis offers insights, advice, and answers.
Gianaclis Caldwell Raised in the 1960's and 70's on a small, organic farm in Oregon- where "If we can't grow it, we can't eat it" was an unspoken motto, Gianaclis and her husband Vern returned to the original farm in 2005 to build a small, off-the-grid licensed goat cheese dairy. After quickly winning widespread acclaim and recognition for her aged, raw milk cheeses, Gianaclis wrote The Farmstead Creamery Advisor (Chelsea Green Publishing 2010) to help other would-be farmstead cheesemakers enter the business. To further her own cheesemaking knowledge as well as share with others, she has written Mastering Artisan Cheesemaking an in-depth, science based and intuition nurturing comprehensive cheesemaking book, available this September, also from Chelsea Green.