Growing An Artisan Cheese Company By Selling Direct to Consumers

In episode 2 of the Edible-Alpha^® Podcast, Tera talks with Bill Anderson of Creme de la Coulee.  Bill is a Wisconsin local artisan cheese maker who uses a CSA model through a cheese of the month club to connect directly with consumers.

In this episode, he talks about what it takes to grow a local artisan cheese company and what you have to consider when thinking about scaling that up.  He and Tera also talk about the advantages of the infrastructure for cheesemaking in Wisconsin as well as things to consider about aging cheese from a financial perspective.

Learn more about Creme de la Coulee at http://cremedelacoulee.com/.