Cheesemakers make and supervise the making of cheese.
Personal requirements for a Cheesemaker
- Good communication skills
- Enjoy practical and manual activities
- High standard of personal hygiene
- Able to supervise other workers.
Education & Training for a Cheesemaker
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.
Duties & Tasks of a Cheesemaker
- 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.
- Moves products from production lines into storage and shipping areas..
- Operates heating, chilling, freezing and pasteurising plant..
- Regulates speed of conveyors and associated equipment..
- Packages and bottles products..
- Monitors product quality before packaging by inspecting, taking samples and adjusting treatment conditions when necessary..
- Cleans equipment, pumps, hoses, storage tanks, vessels and floors, and maintains infestation control programmes..
- Weighs, measures, mixes, and processes ingredients..
Working conditions for a Cheesemaker
In small factories that use traditional methods there is a lot of skilled manual work. Cheesemakers are often required to work shifts.
Employment Opportunities for a Cheesemaker
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.
Skill level rating
Employment by state ACT: 0.2%
Age brackets 15-19: 2.5%
65 and Over: 2.2%
Education level Advanced Diploma/Diploma: 6.6%
Bachelor degree: 6.1%
Certificate III/IV: 25.9%
Post Graduate/Graduate Diploma or Graduate Certificate: 1.4%
Year 10 and below: 25.1%
Year 11: 10.6%
Year 12: 24.3%