Cheese Maker OPERATIONS/PRODUCTION/ SKILLED TRADES CHEESE MAKER Parmesan, Gouda, Swiss, Havarti - these are just a few types of cheeses in the long list of those available. To get their signature characteristics, all cheeses must go through a unique cheesemaking process. The size at which these cheeses are made also has an impact. Some cheeses are made in industrial settings, mixed in large vats with thousands of liters of creams such as those found in supermarket private label brands. Other cheeses, on the other hand, are exclusively created in small batches with each ingredient meticulously chosen by an artisanal cheese maker. No matter the size of the company behind every block of cheese is a cheese maker. Here are the facts behind this important profession! 1. Cheese Makers Produce Cheese! Cheese makers create cheese and related cheese products. Ordering and procuring milk, managing the cheese-making process, doing quality checks, packaging cheeses, and monitoring the aging process of cheeses are typical duties performed by cheese makers on a daily basis. These experts can work in huge cheesemaking facilities where tons of cheese are produced. Cheese made at this scale is typically meant for large consumer markets such a pizzerias and restaurants. Alternatively, a cheese maker could work in smaller family-run store or facility. Generally, smaller shops produce small batch artisanal cheeses because the processing is longer and more intense. You can find these cheese varieties in speciality stores. Depending on the size of the organization, cheese producers perform a variety of functions. In a smaller facility they perform tasks including quality control, customer service and even research & development. In a larger industrial facility, they concentrate on production producing a lot of one type of cheese. 2. Cheese Makers Generally Have Three Levels of Seniority Artisanal cheese makers have different levels of seniority, depending on their experience. These levels are as follows: • Assistant/Apprentice- Apprentices just starting out learn the technical aspects of cheese. As an apprentice, you work in the production room performing tasks like monitoring and sanitizing cheese vats, measuring ingredients, documenting the cheesemaking process, packaging cheese and removing cheese from vats. • Head Cheese Makers- Head cheese makers oversee the cheese production process and ensure that everything runs smoothly. This includes making sure all the ingredients are ready for production, coming up with solutions as problems arise and inspecting cheeses during the aging process. It is common for them to perform hiring duties and training new staff members. • Owners- Owners of a cheese company have the highest level of seniority. At this point, they know almost everything there is to know about their cheese and can easily distinguish if everything is up to standards. It is more common for someone to start their own company and become an owner than it is to work their way up the ranks. 3. Cheese Makers Have no Standardized Educational Path According to a survey by the American Cheese Society, most cheese professionals are selftaught or gained technical knowledge from onthe-job training. If you can get your foot through the door as an apprentice, you are well on your way to becoming a full-fledged cheese maker. Some professionals are born into families which have been making cheese for several years. Having a food science degree or a diploma related to cheese making will help you obtain a job in larger industrial-scale companies. However, many workers enter the industry with a basic high school diploma. Having experience in food production will be helpful but is not a necessity. If you are interested in becoming a cheese maker, you should contact your local county farm or cheese counter. Understanding the differences between cheeses is a great start for your cheese making journey. Alternatively, in the United States, the American Cheese Association is always looking Cheese Maker Creating delicious cheeses Photo by JackF/stock.adobe.com 10
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