What does it look like when a small business scales up in the cheese world? This weeks episode of Cutting the Curd answers that question, as host Anne Saxleby is joined by two guests who are in the middle of that process right now. First, hear from Kari Skibbie, Sales Director of Hollands Family Cheese and later in the show hear from Chris Roelli, Cheesemaker for Roelli Cheese Haus. Learn about everything from the cheesemaking process to small business management and get insight into what its like running a cheese-biz! This program was sponsored by Wisconsin Milk Marketing Board Photo: Hollands Family Cheese You name it, weve got it downstairs! [15:22] --Kari Skibbie on Cutting the Curd I was always a big believer we didnt have to be a big company to make it in the cheese business. [25:00] --Chris Roelli on Cutting the Curd
What does it look like when a small business scales up in the cheese world? This week’s episode of Cutting the Curd answers that question, as host Anne Saxleby is joined by two guests who are in the middle of that process right now. First, hear from Kari Skibbie, Sales Director of Holland’s Family Cheese and later in the show hear from Chris Roelli, Cheesemaker for Roelli Cheese Haus. Learn about everything from the cheesemaking process to small business management and get insight into what it’s like running a cheese-biz! This program was sponsored by Wisconsin Milk Marketing Board
Photo: Holland’s Family Cheese
–Kari Skibbie on Cutting the Curd
“I was always a big believer we didn’t have to be a big company to make it in the cheese business.” [25:00]
–Chris Roelli on Cutting the Curd