Goats have provided humankind with essential products for centuries; indeed, they bear the noble distinction of being the first domesticated farm animal. From providing milk and meat for sustenance and fiber and hides for clothing and shelter to carrying packs and clearing brush, there isn’t much that goats cannot do. Managing goats successfully requires an understanding of how nature designed them to thrive, including nutritional and psychological needs, as well as how to identify a problem and intercede before it’s too late.
For more than a decade, Gianaclis Caldwell and her family have operated Pholia Farm Creamery, an off-grid, raw milk goat cheese dairy. In Holistic Goat Care, Caldwell offers readers a comprehensive guide to maintaining a healthy herd of goats, whether they are dairy goats, meat goats, fiber goats, or pet goats. Holistic Goat Care will empower even novice goat owners to confidently diagnose and treat most of the ailments that goats might experience. For the experienced goat farmer, the book offers a depth of insight and approaches to treatment not found in any other book. Caldwell places special emphasis throughout on holistic, natural, and alternative approaches to caring for goats, including information on:
Whether your herd is two or two hundred, this first-of-its-kind, comprehensive book will help you keep your goats healthy, safe, and productive, and give you a deep and enjoyable insight into the wondrous creature that is the goat.
The craft of home cheesemaking is exploding in popularity. However most “beginner” books are essentially loosely organized collections of recipes that lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker develop the intuition and abilities needed for success, especially in the real world of the home kitchen.
There has never been a better time to be making and selling 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. Today, 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 Small-Scale Cheese Business (originally published as The Farmstead Creamery Advisor in 2010), 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 Small-Scale Cheese Business 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.
The Small-Scale Dairy offers a holistic approach that explores the relationships between careful, conscientious management and the production of safe, healthy and delicious milk. A historical overview offers readers a balanced perspective on the current regulatory environment in which raw milk lovers find themselves.
Mastering Artisan Cheesemaking - the forthcoming book by acclaimed cheesemaker Gianaclis Caldwell - is the book every cheesemaker will want as their guide, taking them from creating their first, simple cheeses to producing unique, masterpiece cheeses.<