The Small-Scale Cheese Business: The Complete Guide to Running a Successful Farmstead Creamery
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. InMastering 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 theMother Earth NewsFairs.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'sMastering 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 ofCulture Magazine.She was one of the spotlighted cheesemakers in a recent publicationCheesemakingbyHobby Farmsmagazine for their Popular Kitchen Series