CHEESEMAKERS make all kinds of cheese, such as Cheddar, Swiss, Provolone, Muenster, and Edam. They shape cheese from milk and other ingredients. Many types of cheese in the U.S. are made from cow, sheep, or goat milk. Cheesemakers follow a recipe for making cheese. They check the maturing time of the cheeses and test the matured cheeses for the correct texture and taste. In small factories, using traditional methods, there is a lot of skilled manual work. In large cheese factories, cheesemaking is more automated.
Salary, Size & Growth
- $31,500 average per year ($15.25 per hour)
- A medium occupation (97,200 workers in 2010)
- Expected to grow moderately (0.9% per year)
CHEESEMAKERS usually start out as helpers to experienced workers. They may also learn their skills through apprenticeship training programs or university agriculture programs. Courses include dairy technology, microbiology, bacteriology of agricultural products, sensory agriculture, and dairy science. Cheesemakers may be required to hold a state cheesemaker's license.