Job 1: Cheese Making and Cheese After-Care Assistant Level 1
There are 2 Cheese Making rooms in separate locations – one for Blue Cheese and one for White mould cheese and washed rind styles.
Each of the 6 varieties of cheese are made as we predict the market will purchase them. Each variety requires between 6 and 16 weeks to ripen so make scheduling is on a needs basis. Most weeks we will do 2 or 3 blue makes and 2 or 3 white end makes depending on staff availability and market expectations. A make of cheese will comprise between 3 and 6 vats in a day starting with milk pasteurization at 4 am and the later shift normally finishes between 6-7pm.
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Job 2: Cheese Packing and Cellar Work Assistant Level 1
There are 8 cellars that run at different but critical humidity and temperatures that need to be monitored, cleaned, cheese turned, sampled, graded, and checked for ripeness and development.
Records need to be updated, cheese counted, and tagged and general house keeping.
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