Gianaclis Caldwell: Goat Milk Cheeses - Special Challenges & Unique Opportunities
Goats are the perfect ruminant species for many terrains and small farms. In addition, goat milk, either for retail sales or to sell to cheesemakers, commands a premium price in our increasingly health- and gourmet-centered marketplaces. Longtime cheesemaker and author Gianaclis Caldwell will talk about the many issues, challenges, and opportunities for the production of goat milk cheese.
Gianaclis Caldwell grew up on a small family farm in Oregon, where she milked cows, ran a dairy cow 4-H club, and learned to raise organic produce and meat. In 2005, Gianaclis returned to the property with her husband and their two daughters where they now operate Pholia Farm, an off-grid, raw milk cheese dairy. Gianaclis’ aged, raw milk cheeses have been recognized and applauded by America’s foremost authorities on cheese. Pholia Farm cheeses have been included in many major books on artisan cheese, the latest being Max McCalman’s Mastering Cheese, in which her Elk Mountain cheese is included in a short list of “rock stars of the 21st century.” She has been teaching all levels of cheesemaking for years, as well as speaking and teaching about the business of farmstead cheese. Caldwell is the author of The Small-Scale Dairy, The Small-Scale Cheese Business, and Mastering Artisan Cheesemaking. Her photographs and writing appear regularly in numerous publications, including Culture magazine.
(1 hour, 17 minutes, 10 seconds) Recorded at the 2014 Acres U.S.A. Conference, Columbus, Ohio, Friday, December 5, 2014.
Gianaclis Caldwell grew up on a small family farm in Oregon, where she milked cows, ran a dairy cow 4-H club, and learned to raise organic produce and meat. In 2005, Gianaclis returned to the property with her husband and their two daughters where they now operate Pholia Farm, an off-grid, raw milk cheese dairy. Gianaclis’ aged, raw milk cheeses have been recognized and applauded by America’s foremost authorities on cheese. Pholia Farm cheeses have been included in many major books on artisan cheese, the latest being Max McCalman’s Mastering Cheese, in which her Elk Mountain cheese is included in a short list of “rock stars of the 21st century.” She has been teaching all levels of cheesemaking for years, as well as speaking and teaching about the business of farmstead cheese. Caldwell is the author of The Small-Scale Dairy, The Small-Scale Cheese Business, and Mastering Artisan Cheesemaking. Her photographs and writing appear regularly in numerous publications, including Culture magazine.
(1 hour, 17 minutes, 10 seconds) Recorded at the 2014 Acres U.S.A. Conference, Columbus, Ohio, Friday, December 5, 2014.
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