Cheesemakers make and supervise the making of cheese.
In small factories that use traditional methods there is a lot of skilled manual work.
Cheesemakers are often required to work shifts.
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
- supervise and carry out the cleaning, sanitation and preparation of equipment
Cheesemakers may perform the following tasks:
PERSONAL REQUIREMENTS
- good communication skills
- enjoy practical and manual activities
- high standard of personal hygiene
- able to supervise other workers
To become a cheesemaker you usually have to complete a traineeship in Food Processing.
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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