Farmstead and Artisan Cheeses: A Guide to Building a Business
This essential, unique, and comprehensive book explains how to launch a cheesemaking business . . . nowhere else will one find such useful worksheets and links to key sources needed for success. Sure wish it had been available when I started my cheese business. --Jennifer Bice, Redwood Hill Farm & CreameryBarbara Reed was a go-to expert whenever we had a difficult cheese question needing an answer. Her book explores the true complexities involved in combining a passion for creating a unique American cheese with the realities of operating a successful and profitable business. This book will help anyone who might be interested in taking the dream of making great cheese to the reality of a creating a successful and joyful business endeavor. --Sue Conley and Peggy Smith, Tomales Bay Foods & Cowgirl CreameryThis is the absolute go-to source for everything related to starting a small scale creamery. Creating a delicious and award winning cheese is a sojourn but creating a successful small business is the true test. This is the necessary guide for creating a solid business plan and strategy that will endure, evolve and win. --David Gremmel , Rogue Creamery, Chairman, American Cheese Society, and Ambassador, Guilde Internationale des Fromagers