What's so special about farmstead cheese? -- Making it official -- Sizing up the market -- Your business plan and company structure -- Production costs and issues -- Creative financing -- Infrastructure and efficiency -- The milking parlor and milkhouse -- Cheese central : the make room -- Aging rooms, cellars, and caves -- Accessory rooms -- Safety : why "it hasn't killed anyone yet" isn't good enough! -- Increasing your bottom line : classes, agri-tourism, additional products -- Keeping the romance alive : tips for re-energizing.