Workshop Session: Friday II
The cheese world is evolving rapidly, with growth and consolidation of artisans of all sizes as well as the loss of many tiny producers. This session explores the current landscape of farmstead, artisan cheesemaking in the U.S., with a big picture look at changes in the distribution model, regulatory pressures from the Food Safety Modernization Act (FSMA), and secession issues.
Gianaclis Caldwell is the author of six books on cheesemaking, milk fermentation, dairying, and goat health. She farms in Oregon.
