"This is a brilliant how-to guide, and just what we cheesemakers, stewards, and entrepreneurs need during a time when our farmland must be saved."<BR><BR>---Ricki Carroll, owner of cheesemaking.com<BR><BR>"It's about time someone writes such a comprehensive guide! I will recommend this delightful book to every aspiring cheesemaker I know. We would have saved numerous hours and dollars with such an invaluable resource."<BR><BR>---David Gremmels, President of the American Cheese Society; co-owner of Rougue Creamery<BR><BR>"The Farmstead Creamery Advisor is thorough, eloquent, and generous---a must-have book for anyone considering establishing a creamery. Each point is covered in detail: from the fundamental reasons for going into the business to begin with, to the design of the make room, all the way to the often-neglected exit strategy. This is a good business book for any-sized dairy."<BR><BR>---Max McCalman, author of Mastering Cheese: Lessons for Connoisseurship from a Maitre Fromager<BR><BR>"This is an authoritative, yet friendly and approachable, guide to the process of establishing a farmstead creamery---a must-have for any cheesemaker."<BR><BR>---Tami Parr, author of Artisan Cheese of the Pacific Northwest<BR><BR>"Here's nuts-and-bolts, no-nonsense, and essential guide for anyone curious about starting a farmstead dairy."<BR><BR>---Brad Kessler, author of Goat Song: A Seasonal Life, A Short History of Herding, and the Art of Making Cheese