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Artisanal Cheesemaking
Contents: | ||
| 1 | Revival of a Moorlands tradition The life-changing decision that turned a dream of cheesemaking in the Moorlands into a thriving business with award-winning products and a host of new friends |
1 |
| 2 | History of Cheesemaking on the Staffordshire Derbyshire borders Brought to the moorlands district by 13th Century monks, cheesemaking grew into a thriving farmhouse activity followed by the establishment of many village factories |
11 |
| 3 | The Principles of Cheesemaking A step-by-step guide to cheese types, the cheesemaking process, setting up a plant, cheese recipes and the key stages in making cheese |
25 |
| 4 | Starter Cultures Starter cultures have developed significantely from the early days of "sour" raw milk as a "starter" to the Direct Vat Entry cultures of today. Cultures are the essence of cheese acid and flavour development and maturation |
59 |
| 5 | The Cheese Market Identifying your target customers and drawing up an effective sales and marketing plan are as important to the success of your project as the quality of your product |
67 |
| 6 | Business Plan Drawing up a detailed and realistic Business Plan, taking into account all the likely costs over at least a four-year period, is a vital step at the outset of cheesemaking |
71 |
| 7 | Farmers' Market Shop and Distribution Centre The right sales and distribution channel is important to any artisanal food producer. This chapter details plans for a dedicated Farmers' Market Shop and Distribution Centre |
85 |
| 8 | HACCP - Hazards, Critical Control Points and Microbiology A HACCP is needed by law (EU Regulation 852/2004, article 5), but it is also essential to ensuring safe food production. The food law requirements keep changing and the Specialist Cheesemakers' Association and Dairy UK keep cheesemakers up to date with current requirements |
103 |
| Appendices: Application to register Staffordshire Cheese as a Protected Designation of Origin Cheese Training Records Cheese Process Records Marketing Assistance with Cheese Development Suppliers Daily pasteuriser detergent wash cycle procedure Pasteuiser daily water rinsing after detergent washing procedure Vitality Test Lewis Method for bulk starter cultures John Knox Ltd skills and services The Staffordshire Cheese Company certificates Cheese Yields |
133 | |
| Index | 162 | |