• Milk Selection and Quality Control – Inspect and test milk for quality, ensuring it's safe and suitable for cheese production.
• Pasteurization (if applicable) – Heat milk to kill harmful bacteria, depending on the cheese type.
• Curd Production – Add starter cultures and rennet to curdle the milk, then cut, stir, and cook the curd.
• Whey Separation – Drain off the liquid whey from the curds.
• Molding and Pressing – Shape the curds into molds and apply pressure to form the cheese.
• Salting – Salt the cheese to enhance flavor, texture, and preservation—done through brining or dry salting.
• Aging (Affinage) – Monitor temperature and humidity as cheese matures in caves or aging rooms.
• Cleaning and Sanitation – Maintain strict hygiene to prevent contamination.
• Packaging and Labeling – Wrap and label finished cheeses for sale or distribution.
• Record Keeping – Document production batches, temperatures, ingredients, and aging conditions.
• Product Development – Experiment with new cheese types, flavors, or processes.
• Customer Interaction – For artisan cheesemakers, this may include selling at markets or working with retailers and chefs.

Job Type: Full-time