Cheesemaker

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Cheesemonger

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 Practical Scientific or AnalyticalSkill Level 2

Cheesemakers make and supervise the making of cheese. Cheese Makers usually work in large factories where they develop and create cheese and cheese products. Occasionally, cheese makers Future Growth Strong may work in smaller, family run cheese making shops. They make a variety of cheeses including Swiss, Cheddar, Monterey Jack, Provolone, Bleu, Mozzarella, Ricotta, Parmesan and many others. The cheeses might be sold directly to consumers or to restaurants and distributors.

ANZSCO ID: 831114

Alternative names: Fromager or Fromagere

Knowledge, skills and attributes

  • Ability to follow directions Testing
  • Ability to operate machinery
  • Ability to stand for long periods of time
  • Good math skills
  • Good problem solving skills
  • Good time management skillsgood communication skills
  • Enjoy practical and manual activities
  • High standard of personal hygiene
  • Able to supervise other workers.

Duties and Tasks

Cheesemakers may perform the following tasks:

  • Operate a wide range of mechanical equipment, often from a sophisticated control room
  • Monitor the production of cheese using process control and recording systems
  • Follow recipes
  • Add spices and preservatives, when necessary
  • Measure ingredients
  • Adds measured amounts of bacterial culture to milk
  • Adds and stirs rennet into mixtures
  • Starts agitators and mixes ingredients
  • Observes thermometers, adjusts steam valves and starts agitators to stir and cook curds
  • Separates curds and releases whey
  • Samples cheese after manufacture and during maturation for taste, smell and texture to determine grade
  • Inspect the quality of the product
  • Operate equipment such as mixers and shredders
  • Package products
  • Supervise and carry out the cleaning, sanitation and preparation of equipment.

Straining churds

Working conditions

Cheese Makers generally work in factories or cheese making shops that are kept at comfortable temperatures. Factories tend to have more people working in the facilities than smaller shops. This position is rarely stressful and the atmosphere is quite friendly and amicable.

In small factories that use traditional methods there is a lot of skilled manual work. Cheesemakers are often required to work shifts.

Education and training/entrance requirements

To become a cheesemaker, you usually have to complete a traineeship. Entry requirements may vary, but employers generally require Year 10 and some prefer Year 12.

Employment Opportunities

Cheesemakers work in cheesemaking factories, which are usually located in regional dairy areas. Some small factories are located in outer-metropolitan suburbs. Opportunities may exist for self-employment usually in small, boutique cheesemaking establishments.

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