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

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