There has never been a better time to make and sell great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has doubled in recent years, and many of the industry's newcomers are "farmstead" producers — those who work only with the milk of their own animals. More than ever before, the people who choose to become farmer-cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream.
Few career choices lead to such extremes of labor, emotion and monetary challenge. In The Farmstead Creamery Advisor, respected cheesemaker, instructor and speaker Gianaclis Caldwell walks would-be producers through the many, and often confusing, steps and decisions they will face when considering a career in this burgeoning cottage industry. This book fills the gap that exists between the pasture and cheese plate. It goes far beyond issues of caring for livestock and basic cheesemaking, explaining business issues such as:
Drawing from her own and other cheesemakers' experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker, The Farmstead Creamery Advisor will also appeal to the many small and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.
Recommended Product for Wiser Living: Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, MOTHER EARTH NEWS is recommending books to readers. For 40 years, MOTHER EARTH NEWS has been North America’s “Original Guide to Living Wisely,” creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.
Author: Gianaclis Caldwell
The homesteading movement is continuing to grow, as more people are stepping up to have a hand in where their food comes from. Whether you want to dabble or immerse yourself completely in the do-it-yourself, back-to-basics lifestyle, Welcome to the Farm is a comprehensive, fully illustrated guide to growing the very best food right in your own backyard. Shaye Elliott takes readers on a journey that teaches them how to harvest baskets full of organic produce, milk a dairy cow (and make butter), plant a homestead orchard, can jams and jellies, and even raise chickens and bees. From her experience running The Elliott Homestead, Shaye provides all the how-to wisdom you need to know about:
Welcome to the Farm is aimed to serve homesteaders and urban-farmers alike, guiding them through the beginning stages of small-area farming and utilizing whatever amount of space they have available for optimal and delicious food production.
Author: Shaye Ellliot
Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.
"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."
The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.
The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.
About the author:
Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods—which Newsweek called "the fermenting bible"—in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication in 2003, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist." Now, in The Art of Fermentation, with a decade more experience behind him, the unique opportunity to hear countless stories about fermentation practices, and answering thousands of troubleshooting questions, he's sharing a more in-depth exploration of the topic.
Author: Sandor Ellix Katz