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This new book, subtitled "The complete guide to building and running a small, farm-based cheese business," is just that. A must-have book for those thinking about starting any kind of cheese business. Chapters on the business side (market research, business plans, costs, financing); designing a creamery (infratructure and efficiency, milking parlor and milk house, the cheese plant, including aging rooms, cellars, caves, and accessory rooms); long-term survival (safety, increasing your bottom line, staying the course); and appendices. The author is the owner of Pholia Farm and produces aged cheeses using milk from their herd of Nigerian Dwarf goats. Paperback, 226 pages.
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