Farmstead and Artisan Cheeses (Παραδοσιακή τυροκομία - έκδοση στα αγγλικά)

Farmstead and Artisan Cheeses

There is nothing like taking fresh, sweet milk and turning it into a lovely wheel of nutty, aged Gouda or a wonderful, tangy chèvre with herbs—but can you make a living as a cheesemaker?
Navigating the start-up of any business is hard work, but cheesemaking has its own special challenges. While many other publications address cheesemaking itself, this new manual walks you, as a beginning cheesemaker, through the steps necessary to decide if cheesemaking as a business is right for you.
Chapters cover:
• Evaluating your resources
• Building a business plan
• Plant layout and design
• Designing your marketing strategy
• Risk management
• Regulations