CHEESE MAKER 11 CHEESE MAKER 12 for eager cheese lovers to join their association. Cheese makers are not required to become certified, but many feel it is an essential to prove their knowledge of food. Currently there is no Canadian certification equivalent available. 4. Cheese Makers Practically Live in Rubber Boots and Overalls Facilities used to make cheese are frequently damp and moist. Therefore, cheese makers practically live in white coats, rubber boots and hair nets because it ensures food safety and quality. The nature of the job is wet and messy, as cheese makers transfer milk to different vats and work with their hands to move curds to cheese molds. Additionally, the job is highly repetitive, as many of the same cheeses are produced every day. So, make sure you’re comfortable with getting wet! 5. Cheese Makers Rely on Science for Their Work Although cheese makers are artists of the cheese world, they have to rely a lot on science for their work. Cheese involves a lot of science to succeed. Anyone can make cheese, but difficulty lies in getting all the factors right to make the right kind of cheese. For example, cheese making relies on enzymes to help coagulate milk proteins leading to the formation of curds. Additionally, cheese makers must be mindful of pH during the cheese making process. pH effects factors such as how the milk proteins coagulate and how the microorganisms in cheese will grow. Controlling the pH within an appropriate range supports the growth of desirable bacteria while inhibiting the growth of undesirable or harmful microorganisms. 6. Cheese Makers Depend on Their Palate Every batch of cheese is slightly different even if the same practices are carried out every single time. Small variances occur in a cow’s diet, ultimately affecting the quality and taste of its milk. A trained cheese maker with a high attention for detail can determine cheese production problems simply by taste. Their superior palates can tell when a cheese has aged correctly and is ready for supermarket shelves. Some cheese makers milk their own animals just to acquire the perfect tasting milk! 7. Cheese Makers Sometimes Take Care of Animals It is not uncommon for producers of specialty cheese stores to raise their own sheep, goats and cows. Many claim that this leads to superior quality cheese, as the milk can be used at its freshest. Taking the ingredients directly from the source allows the cheese maker to have total control of the cheese making process. This is the perfect job for someone who loves cheese and the chance to work with animals. 8. Cheese Makers Are Observant, Physically Strong and Can Operate Machinery As with any occupation, there are certain sets of skills which will aid you better than others. For a cheese maker, these skills include: • Keen observation- Cheese makers need to be in tune with the cheeses they are making. Cheeses need to be inspected frequently to ensure the ripening process happens correctly. Minor differences can alert them to a problem so correction can be made quickly during the process. It is important to be able to tell minor differences between cheeses and what they mean. • Ability to stand for long periods of time- Although this isn’t a skill per-say much of a cheese maker’s job takes place on their feet. Makers need to be comfortable with bending, twisting, turning and other associated actions. So make sure your physically fit when starting this career! • Ability to operate machinery- Cheeses today typically rely on the use of machines and automation. For example, cheese curds are mixed in large vats where overhead mixers mix the curds. To make the cheese correctly (and in a safe manner) cheesemakers need to be comfortable working with automated machinery. Knowing how to operate machinery allows them to take leadership when operating the equipment and ensuring that everything is being made correctly. Want to learn more about cheese makers straight from the source? Then check out episode 68 of the FoodGrads Podcast where we interviewed Janice Groenhide, Cheesemaker and owner of WalkAboutFarm. In this episode we discuss cheesemaking, what a cheesemaker does and the misconceptions about the profession. Ridhima Phukan, Associate Product Developer at Danone North America Amelia Laplante, R&D Food Scientist at Yoso
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