How to Start a Rewarding Artisan Cheese Business is a
100% DIGITAL ONLINE COURSE
that you can access anytime from any device.
IMMEDIATE ACCESS AFTER YOU SIGN-UP
Plus, all videos may be instantly downloaded for you to keep on your own device!
SO, I KNOW WHAT YOU'RE WONDERING
"Should I Buy This Course, or Not?"
...wants to explore starting an artisan cheese business. If that's you this may be the best investment you make as you explore the path to artisan cheese as this is the only course on the business of artisan cheese. It covers everything from what cheeses to make, where to find the best deals on equipment, how to set up the cheese plant, how to go to market and get customers, best practices for creating a safe food environment, finding liability insurance, product pricing and much more. In fact, if you are interested in starting an artisanal business of any kind, you'll find this course to be invaluable.
...how to make a specific type of cheese. If you're looking to learn how to make blue, Camembert or any specific style of cheese, this isn't the course.
However, I do share a lot of what I've learned about making clothbound cheddars, blue cheese, Gruyere/Alpine style cheeses, as well as making cheeses from cow or sheep milk. And I talk a lot about affinage and which cheeses age well together.
There are a few excellent resources "out there" for artisan cheesemakers. Unfortunately, there's not a lot of them, and those that do exist focus more on how to make artisan cheese rather than on how to set-up and run a successful artisan cheese business.
If you're interested in a hands-on artisan cheese program, check out the Artisan Cheesemaking Course offered by Sterling College and Jasper Hill Cheese in Vermont. It will set you back $3,000-$5,000 when you factor in travel and lodging, but the instructors really know their stuff.
If you want to get more specific, try the Academie Opus Caseus course in France. You'll learn everything you want to know about affinage (aging cheese) from the best in the world. The cost? Just over $3,000...but of course you'll have to make your way to France.
Of course, you can engage a consultant directly, such as the fine folks at CheezSorce to help you set-up your operation. Again, your investment will be many thousands of dollars, but Neville and his team have helped lots of artisan cheesemakers get their start.
Live courses and time with consultants are great, but when the course is over the knowledge and enthusiasm often wanes. The value of this online course and community is you can absorb the content over and over again, and it will be there when YOU need it.
1. You'll immediately receive a receipt email for your purchase, and a second email with login instructions.
2.You'll be directed to our Private Members Area to create your login.
3.The Welcome and Orientation video from Tim along with instructions will be staring back at you from the members area.
4.You'll have immediate access to each and every module PLUS all of the bonus downloads!
1. Most of the material included in this course is relevant in your country. After all, most cheese making operations around the world employ similar equipment, cultures and sanitation supplies, and the choices regarding species and breeds of milk that this course covers is applicable anywhere.
2. The differences will be in local regulations, but this course doesn't cover all specific regulations in the U.S. either. After all, that's sometimes a state-by-state decision. Rather, this course shows you how to set-up and run an artisan cheese business in accordance with YOUR local regulations, wherever you may be.
...you need some type of computer, but that can be anything from a desktop computer to a Mac, smartphone or iPad.
Beyond that you'll simply need an Internet connection and the ability to stream video files, but pretty much anyone can do that today.
Also, there are bonuses that are in multiple formats, such as .pdf, .doc and so on, so if you want to use them you'll simply need the ability to open them. Again, that's pretty much standard nowadays on any device.