Farmstead and Artisan Cheeses: A Guide to Building a Business

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 will walk the beginning cheesemaker through the steps necessary to decide if cheesemaking as a business is for them. Chapters cover evaluating resources, building a business plan, plant layout and design, designing a marketing strategy, risk management, and regulations.

Published by University of California’s Division of Agricultural and Natural Resources