| Job Title |
Cheesemaker |
| Job Description |
Cooks Milk And Specified Ingredients To Make Cheese, According
To Formula: Pasteurizes And Separates Milk To Obtain Prescribed
Butterfat Content. Turns Valves To Fill Vat With Milk And Heat
Milk To Specified Temperature. Dumps Measured Amounts Of Dye And
Starter Into Milk. Starts Agitator To Mix Ingredients. Tests
Sample Of Milk For Acidity And Allows Agitator To Mix
Ingredients Until Specified Level Of Acidity Is Reached. Dumps
And Mixes Measured Amount Of Rennet Into Milk. Stops Agitator To
Allow Milk To Coagulate Into Curd. Pulls Curd Knives Through
Curd Or Separates Curd With Hand Scoop To Release Whey. Observes
Thermometer, Adjusts Steam Valve, And Starts Agitator To Stir
And Cook Curd At Prescribed Temperature For Specified Time.
Squeezes And Stretches Sample Of Curd With Fingers And Extends
Cooking Time To Achieve Desired Firmness Or Texture. Gives
Directions To Cheesemaker Helper (dairy Products) Or Other
Workers To Make Curd, Drain Whey From Curd, Add Ingredients,
Such As Seasonings, Or Mold, Pack, Cut, Pile, Mill, Dump, And
Press Curd Into Specified Shapes. Directs Other Workers Who
Immerse Cheese In Brine Or Roll Cheese In Dry Salt, Pierce Or
Smear Cheese With Cultured Wash To Develop Mold Growth, And
Place Or Turn Cheese Blocks On Shelves To Cure Cheese. Tastes,
Smells, Feels, And Observes Sample Plug Of Cheese For Quality.
Records Amounts Of Ingredients Used, Test Results, And Time
Cycles. Makes Variations In Time Cycles And Ingredients Used For
Succeeding Batches. Dumps Specified Culture Into Milk Or Whey In
Pasteurizer To Make Bulk Starter. May Be Required To Hold State
Cheesemaker's License.
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