For anyone seriously contemplating their own small- scale dairy and cheesemaking operation, The Farmstead Creamery Advisor: The Complete Guide to Building and Running a Small, Farm-Based Cheese Business (Chelsea Green Publishing, May 2010) by cheesemaker Gianaclis Caldwell of Pholia Farm in Oregon is a must-read. As its title implies, the book fi lls a vital gap in the cheese world's library by offering practical and firsthand advice on key aspects of establishing and operating a small farm-based creamery. Caldwell covers business structure, finances, layout and design, animal husbandry, and marketing as well as ways to increase the bottom line. Crucially, she also asks some searching questions designed to get would-be farmstead cheesemakers thinking about their suitability for such a rigorous lifestyle before investing a dime. Writing with levity and in a no-nonsense approach, Caldwelloffers advice that readers can truly count on.