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Index
Title Page
Copyright Page
Contents
Foreword
Preface
Acknowledgments
Introduction
Part I: Things to Consider Before Taking the Leap
1. What's So Special about Farmstead Cheese?
2. Making It Official
Part II: Getting Down to Business
3. Sizing Up the Market
4. Your Business Plan and Company Structure
5. Production Costs and Issues
6. Creative Financing
Part III: Designing the Farmstead Creamery
7. Infrastructure and Efficiency
8. The Milking Parlor and Milkhouse
9. Cheese Central: The Make Room
10. Aging Rooms, Cellars, and Caves
11. Accessory Rooms
Part IV: Long-Term Survival Guide
12. Safety: Why “It Hasn't Killed Anyone Yet” Isn't Good Enough!
13. Increasing Your Bottom Line: Classes, Agri-tourism, Additional Products
14. Keeping the Romance Alive: Tips for Re-Energizing
Appendices
A. Resources
B. Floor Plans
C. Milk and Cheese Quality Tests and Parameters
D. Sample Milk Purchase Agreement
Notes/References
About the Author
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