Cheesemakers make and shape cheeses from milk and other ingredients. They follow recipes for making cheeses, measure and mix the ingredients, including the starter culture (micro-organisms which curdle the milk) and any flavourants
The craft of making cheese dates back at least 4,000 years. Archaeological evidence exists of cheesemaking by the ancient Egyptian civilisations.
To make cheese, the cheesemaker warms milk in a cheese vat to the temperature required to promote growth of the bacteria that bring about fermentation or curdling of the milk. Cheesemakers choose starter cultures to give a cheese its specific characteristics. When the cheesemaker makes a mould-ripened cheese such as Stilton, Roquefort or Camembert, mould spores (fungal spores) may be added to the milk in the cheese vat, or can be added later to the cheese curd.
Tasks of the cheesemaker include taking product samples for testing, controlling the cooking of the cheeses, inspecting and cleaning the equipment and checking that the cheeses are shaped or cut to the right size and weight. They check the maturation times of the cheeses and that the matured cheeses have the correct texture and taste. Cheesemakers are also responsible for keeping records of the ingredients used and the production dates.
Cheesemakers work indoors in a clean environment. They use separating and cooking equipment, weighing machines, computerised and other electrical equipment, laboratory testing equipment etc, and wear protective clothing.
Satisfying Aspects
- working as part of a team
- working with your hands
- rendering an important service in the food industry
Demanding aspects
- physically demanding, mostly on one’s feet
- conditions may be hot, damp, cold or noisy
- having to work shifts over weekends and holidays
Requirements
- technical and mechanical skills
- able to follow instructions
- able to make basic calculations and keep accurate records
- eye for detail
- practical and accurate
School Subjects
Compulsory Subjects: None
Recommended Subjects: Life Sciences
Training
Cheese factories offer in-service training
Employer
- cheese factories
- speciality food shops
- can own one’s own factory
Contact
South African Cheese
Agri-Expo
11 Queen Street
P O Box 988
Durbanville, 7551
Tel: (021) 975-4440/1/2/3 Fax: (021) 975-4446
www.cheesesa.co.za