Cheese Producer Career Profile
- Career Name - Cheese Producer
- Category - Health / Business / farming and Livestock Management
- Skills Required - Life skills 40% - Career skills 60%
- Basic School Subjects - Language, Business Studies, Biology
- Minimum Required Education - High School
- Species Worked With - Farm Animals, Mammals
- Kind of Interaction with Animals - Direct
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UPDATED:
25 march 2025
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What is a cheese producer?
A cheese producer is someone who manufactures cheese either on a small scale, like artisanal cheese makers, or on a larger industrial scale in factories. Cheese producers oversee the entire process of cheese production, from sourcing milk (often from cows, goats, or sheep) to processing and ageing the cheese.
Alternative Names
Cheese producers may be known by various alternative names depending on their specific role or the region in which they operate. Some alternative names for cheese producers include:
- Cheese maker
- Cheese artisan
- Fromager (French term for cheese maker)
- Caseificio (Italian term for cheese producer)
- Cheesemonger (although this term typically refers to someone who sells cheese rather than produces it)
- Dairy processor (if they produce other dairy products in addition to cheese)
- Cheese craftsman
- Cheese affineur (someone who specialises in ageing and maturing cheese)
- Cheese master
- Cheese artisanal producer
Career Categories
The Cheese Producer career can be found in the following career categories:
- Health
- Business
- Farming & Livestock Management
Total production?
5.91million metric tons of cheese were produced in the United States in 2019
Top producer?
The European Union producess 10.28 million metric tons of cheese per year
What does a Cheese Producer do?
Groups of animals a Cheese Producer works with
A Cheese Producer works with animals that are sources of milk, which is the key ingredient in cheese-making. The primary animals they work with include:
- Cows – The most common milk source for cheese production globally. Cow’s milk is used to produce a wide variety of cheeses, from cheddar to mozzarella.
- Goats – Goat’s milk is often used for softer cheeses and has a distinct flavour. Examples include chèvre and goat brie.
- Sheep – Sheep’s milk is richer and often used for speciality cheeses like Roquefort, feta, and pecorino.
Buffalo – In some regions, especially in South Asia and Italy, water buffalo milk is used, notably in mozzarella di bufala. - Yaks – In high-altitude areas like Tibet and parts of the Himalayas, yak milk may be used to produce local cheeses.
- Camels – Rare but used in some cultures, especially in arid regions of Africa and the Middle East, where camel milk cheese is produced.
- Reindeer – In some Arctic regions, reindeer milk is traditionally used for making cheese, though this is uncommon.
While Cheese Producers may not directly work with these animals daily—especially in industrial settings—they often collaborate with dairy farmers who raise and milk these animals. In artisanal or farm-based operations, a Cheese Producer may be more hands-on with animal care and milking.
What is the level of Interaction with the Animals?
- Directly - A person works directly with the animals with some form of physical contact at least once every few days
- Indirectly - The career doesn't require direct or physical contact at all.
With whom does a Cheese Producer work?
A Cheese Producer works with a variety of professionals and specialists across different stages of cheese production, especially depending on whether they are in a small-scale artisanal setting or a large-scale industrial operation. Here’s who they commonly work with:
1. Dairy Farmers
Provide the milk from cows, goats, sheep, or other animals. Collaborate closely in farm-based cheese production.
2. Milk Suppliers and Transporters
Ensure timely delivery of fresh milk, especially for industrial Cheese Producers.
3. Animal Nutritionists
Help ensure the health and diet of milk-producing animals (indirect relationship, more common in farm-based settings).
4. Quality Control Technicians
Monitor and maintain hygiene, safety, and quality standards during production.
5. Food Scientists and Technologists
Assist in developing new cheese products, refining recipes, and ensuring food safety compliance.
6. Affineurs (Cheese Agers)
Specialise in ageing and maturing cheese to enhance flavour and texture.
7. Packaging Specialists
Handle cheese wrapping, labelling, and packaging for sale.
8. Sales and Marketing Teams
Promote and sell the cheese, whether to retailers, restaurants, or directly to customers.
9. Retailers and Distributors
Help get the cheese to markets, grocery stores, and food outlets.
10. Regulatory Inspectors
Ensure compliance with health, safety, and food production regulations.
In small-scale operations, a Cheese Producer might wear many of these hats themselves—milking animals, making cheese, ageing it, and even selling it directly. In larger operations, these roles are more specialised.
What does a Cheese Producer focus on?
Cheese producers oversee the entire process of cheese production, from sourcing milk (often from cows, goats, or sheep) to processing and ageing the cheese.
What are the daily tasks of a Cheese Producer?
The daily tasks of a Cheese Producer vary depending on whether they work in an artisanal setting or a large-scale industrial facility. However, the core responsibilities revolve around milk processing, cheese-making, and quality control. Here’s a breakdown of their typical daily tasks:
🕖 Morning Tasks
Receiving and Inspecting Milk
Collect fresh milk from cows, goats, sheep, etc., or receive deliveries. Test milk for quality, fat content, temperature, and contaminants.
Preparing Equipment
Clean and sanitise vats, moulds, tools, and work areas. Set up machinery for pasteurisation or other processing steps.
Pasteurizing Milk (if required)
Heat milk to eliminate harmful bacteria, depending on cheese type and regulations.
🕑 Midday Tasks
Adding Cultures and Rennet
Introduce specific bacteria (cultures) to milk to start fermentation. Add rennet to coagulate the milk and form curds.
Cutting and Stirring Curds
Cut the curd into small pieces to release whey. Stir, heat, or press curds based on the type of cheese being made.
Draining Whey and Molding Curds
Separate curds from whey. Place curds into moulds for shaping and pressing.
🕔 Afternoon Tasks
Salting the Cheese
Salt curds manually or use brine baths to add flavour and preserve the cheese.
Aging and Storing Cheese
Move cheese to ageing rooms (cheese caves) with controlled humidity and temperature. Turn and monitor cheese as it matures.
Cleaning and Maintenance
Thoroughly clean all equipment and workspaces to maintain hygiene standards. Perform routine maintenance on machinery.
🧀 Ongoing and Occasional Tasks
Monitoring and Quality Control
Test cheeses at various stages for texture, flavor, and microbial safety. Keep detailed production records.
Packaging and Labeling
Wrap, label, and store finished cheeses for sale or shipment.
Sales and Customer Service (more common in artisanal settings)
Interact with customers, attend farmers’ markets, or manage retail aspects.
Animal Care (on farms)
Feed and milk animals if cheese is made on-site from farm animals.
With what kind of tools and technology (if any) does a Cheese Producer work?
A Cheese Producer uses a variety of tools and technologies to transform milk into cheese efficiently, safely, and consistently. The exact equipment depends on whether the Cheese Producer is working artisanal/small-scale or industrial/large-scale, but here’s a comprehensive list:
🧰 Basic Tools Used by Cheese Producers (All Scales)
1. Cheese Vats
Large containers where milk is heated and mixed with cultures and rennet. Can be stainless steel or food-safe plastic; may have built-in heating systems.
2. Curd Cutters (Cheese Harps or Knives)
Used to cut the coagulated milk (curds) into smaller pieces. Helps release whey for proper cheese formation.
3. Cheese Molds
Containers that shape curds into desired cheese forms (rounds, blocks, wheels). Often perforated for whey drainage.
4. Cheese Presses
Apply pressure to curds in moulds to remove whey and compact cheese. Manual or hydraulic, depending on the scale.
5. Brining Tanks or Salting Tables
Used for soaking cheese in saltwater (brine) or dry salting surfaces. Adds flavor and acts as a preservative.
🧪 Hygiene and Quality Control Tools
1. Thermometers and pH Meters
Monitor milk temperature and acidity for precise control during processing.
2. Lactometers and Refractometers
Measure milk density and solids content.
3. Sterilizers and Cleaning Equipment
Ensure all tools and workspaces meet hygiene standards to prevent contamination.
⚙️ Industrial Tools and Technology (Large-Scale Cheese Producers)
1. Pasteurization Equipment
Heats milk to specific temperatures to kill harmful bacteria. Often automated and monitored digitally.
2. Automated Cheese Cutters and Molders
High-speed machines that cut curds and mould them into uniform shapes.
3. Automated Pressing Systems
Apply controlled pressure and time cycles to large batches of cheese.
4. Packaging Machines
Seal, label, and package cheese for distribution with minimal manual labour.
5. Aging Room Controls (Cheese Caves)
Climate control systems to maintain precise temperature and humidity.
Important for cheeses that require months or years of ageing.
6. Laboratory Equipment
For microbial testing and quality assurance.
Includes incubators, culture media, and microscopes.
🧀 Optional Artisanal Tools
Cheesecloths – For draining curds or lining moulds.
Cheese Waxing Tools – Used for coating cheese during ageing.
Ageing Shelves – Wooden or metal racks for ageing cheese rounds.
What are the different specialisations or career directions that a Cheese Producer can venture into?
Specialisation within a specific animal-related career refers to the area of expertise that professionals can develop within that specific field. For example, an animal groomer that specialises in horses, or a veterinarian that specialises in working with marine mammals.
A Cheese Producer can branch out into several specialisations or career directions while staying within the cheese production field. These paths allow them to focus on specific aspects of the craft or scale of production, depending on their interests, skills, and experience.
1. Artisanal Cheesemaker
Focuses on crafting small-batch, high-quality cheeses using traditional methods. Often experiments with unique flavours, milk types, and ageing techniques.
2. Master Cheesemaker
A highly experienced professional recognised for expertise in a variety of cheeses. May hold formal certification or be recognised through years of practice and skill.
3. Affineur (Cheese Ager)
Specialises in ageing and maturing cheese under specific conditions to develop flavour and texture. Works in cheese caves or special environments designed for aging.
4. Dairy Technologist
Focuses on the science behind cheese production, including fermentation, pasteurisation, and process efficiency. Works on product development, quality control, and innovation in cheese-making techniques.
5. Cheese Production Manager
Oversees the day-to-day operations in a cheese factory or production facility. Manages staff, production schedules, supply chains, and ensures compliance with health and safety regulations.
6. Quality Assurance Specialist
Ensures that the cheese meets legal, safety, and quality standards. Tests for consistency, flavour, microbial safety, and shelf life.
7. Cheese Packaging and Distribution Specialist
Focuses on proper packaging, storage, and transportation of cheese. Ensures packaging materials maintain freshness and appeal to customers.
8. Cheese Marketing and Sales Expert
Specialises in branding, marketing, and selling cheese to retailers, restaurants, and direct consumers. May run a cheese shop, sell at farmers’ markets, or handle online distribution.
9. Cheese Consultant or Trainer
Provides advice to new cheese producers or teaches cheese-making through workshops and courses. May help design production systems or troubleshoot cheese production problems.
10. Sustainable Cheese Producer
Focuses on environmentally friendly cheese production practices. Incorporates sustainable farming, animal welfare, and eco-friendly packaging.
11. Cheese Exporter/Importer
Specialises in global trade of cheese, dealing with regulations, shipping logistics, and international markets.
In which Environment does a Cheese Producer work?
What are the environment and places of employment like?
A Cheese Producer can work in a range of indoor and outdoor environments, depending on whether they are part of a small-scale artisanal operation or a large-scale industrial facility. Their places of employment and the conditions they work in can vary significantly, but here’s a detailed look at what to expect:
🏭 Indoor Working Environments
1. Cheese Production Rooms (Cheese Kitchens or Dairies)
Environment: Clean, sterile, and climate-controlled with strict hygiene protocols.
Conditions: Can be humid and warm during cheese-making, with cooler, humid environments in ageing rooms.
Activities: pasteurising milk, curdling, cutting curds, moulding, pressing, and brining cheese.
2. Aging Rooms or Cheese Caves
Environment: Cool (typically 10–15°C / 50–59°F) with high humidity (80–95%) to allow proper cheese maturation.
Conditions: Requires lifting, turning cheeses, and maintaining precise environmental controls.
3. Packaging and Storage Areas
Environment: Sterile, organised, often cold if cheeses are stored before shipment.
Conditions: Standing for long periods; careful handling of finished products.
4. Laboratories (in larger facilities)
Environment: Quiet, scientific setting for testing milk and cheese quality.
Conditions: Use of lab equipment, focus on cleanliness and accuracy.
🚜 Outdoor Working Environments (more common in farm-based artisanal production)
1. Dairy Farms
Environment: Open-air or barn settings with livestock (cows, goats, sheep).
Conditions: Involves animal care, milking, and farm maintenance. Exposure to weather, animals, and physical labor.
2. Farm Markets and Outdoor Events
Environment: Outdoor booths or stalls at farmers’ markets, fairs, or festivals.
Conditions: Engaging with customers and selling cheese, requires setup and takedown of displays.
🏢 Places of Employment
1. Artisanal Cheese Farms or Small Dairies
- Often owner-operated or small teams.
- Located in rural or semi-rural areas.
- Involves both cheese-making and animal care.
2. Industrial Cheese Factories
- Large-scale operations with specialised departments (production, aging, packaging).
- Located in industrial zones or near dairy farming areas.
- Highly regulated and automated environments.
3. Cheese Shops or Retail Stores (for producers who sell directly)
- Indoor, customer-facing environments.
- May offer tastings, sales, and educational information.
4. Agricultural Cooperatives or Creameries
- Shared facilities among multiple dairy farmers.
- Blend artisanal and industrial elements.
What is the Average Annual Salary for a Cheese Producer?
Here’s a breakdown of the average yearly salary/wages of a Cheese Producer across different countries and regions. These figures can vary depending on factors like experience, scale of operation (artisanal vs. industrial), location (urban vs. rural), and business ownership. Artisanal producers who run their own business may earn more or less depending on demand and sales.
Country-by-Country Salary Estimates (Annual Averages)
USA: $30,000 – $60,000+
Canada: $28,000 – $55,000+
UK: $25,000 – $50,000+ (£20,000 – £40,000)
India: $3,000 – $10,000+ (₹250,000 – ₹830,000)
Australia: $30,000 – $55,000+ AUD
New Zealand: $28,000 – $50,000+ NZD
Nigeria: $2,000 – $7,000+
Kenya: $2,500 – $8,000+
South Africa: $7,000 – $15,000+
Regional Salary Estimates (Annual Averages)
South America: $5,000 – $15,000+
Europe: $25,000 – $55,000+ (higher in Western Europe)
Southeast Asia: $3,000 – $12,000+
Artisanal Cheese Producers in developed countries may earn more if they own a successful brand or sell at premium prices. Industrial Cheese Producers working in factories often receive stable wages, benefits, and sometimes bonuses.
In developing countries, cheese production is often tied to small-scale farming or family businesses, so income may be lower or variable. Wages can increase significantly with specialisation, years of experience, and involvement in cheese export businesses.
Can a Cheese Producer be promoted?
Here are the three most prominent promotion levels for a Cheese Producer along with details for Education, Responsibilities, and Certification under each level.
Education:
Typically requires a high school diploma or equivalent.
Some vocational training or college courses in dairy science, food technology, or agricultural studies may be beneficial.
On-the-job training is essential to learn the processes involved in cheese production, including pasteurisation, curdling, and ageing techniques.
Responsibilities:
Assists in basic cheese-making tasks like milking cows or goats, monitoring milk temperature, and curd cutting.
Helps with cleaning equipment, maintaining hygiene standards, and packaging finished products.
May also assist in managing inventory or preparing ingredients under supervision.
Certification:
Certification might not be mandatory at this stage but could include a Food Safety Certification or Hazard Analysis Critical Control Point (HACCP) training, depending on regional requirements.
Education:
May have completed a college degree or specialised certification in dairy science, food production, or agriculture.
Some may have attended artisan cheese-making courses or received specialised training from established cheese production institutes.
Responsibilities:
Independently handles various aspects of cheese production, such as overseeing curd cutting, pressing, and brining processes.
Supervises junior staff, ensuring the adherence to quality standards, cleanliness, and safety regulations.
Manages production schedules, and may be involved in flavour development, and recipe testing.
Oversees ageing processes in storage or aging rooms and makes adjustments to ensure optimal maturation.
Certification:
More likely to hold certifications like Certified Cheese Professional (CCP) or similar qualifications.
May also be required to have food safety certifications specific to cheese production in their region, such as HACCP or Good Manufacturing Practices (GMP).
Education:
A bachelor’s degree or higher in fields such as food science, dairy technology, agricultural business, or food engineering is typically required.
Advanced training or master’s-level courses in specific aspects of cheese production, such as microbial cultures or cheese ageing techniques, may be pursued for further specialisation.
Responsibilities:
Oversees the entire cheese production operation, ensuring efficiency, cost management, and meeting quality standards.
Develops new cheese recipes and may be involved in creating new product lines or expanding markets.
Manages budgets, schedules, staffing, and regulatory compliance.
Coordinates with marketing and sales teams for branding and promotion of the cheese.
Often mentors or trains junior staff and middle managers.
Certification:
Certified Master Cheesemaker (in some countries) or other high-level certifications may be required or pursued.
More advanced certifications in food safety, business management, or supply chain logistics may also be relevant to the role.
What difficulties does a Cheese Producer face?
A Cheese Producer may face a variety of challenges in their profession, some of which can be demanding both physically and emotionally, while others are related to running the business, dealing with regulatory requirements, or working in changing environments. Here are several of the key challenges they might encounter:
1. Physical Demands
Long Hours: Cheese production often requires long, physically strenuous hours, especially when overseeing production, handling milk, or caring for livestock.
Heavy Lifting: Cheese producers are often required to lift heavy equipment, large containers of milk, and blocks of cheese, which can lead to physical strain.
Repetitive Tasks: Tasks such as stirring large vats of milk, cutting curds, or cleaning equipment can lead to repetitive motion injuries.
2. Safety Concerns (Especially from Animals)
Animal Handling: In artisanal cheese production, which often involves livestock, cheese producers may be exposed to the risks of working with animals such as cows, goats, or sheep. Risks include injury from animal kicks or bites, especially if handling is not done carefully. Animal handling requires caution, especially when milking or managing animals that are stressed or unwell.
Infectious Diseases: Cheese producers must be cautious about Zoonotic diseases (diseases that can spread from animals to humans), such as Q-fever or brucellosis, which are associated with livestock.
3. Variability in Working Conditions
Weather Dependence: For cheese producers who work in small artisanal operations with dairy farms, weather conditions can impact milk production and affect the availability of fresh milk from animals.
Temperature Control: Maintaining consistent temperature and humidity levels for cheese ageing can be difficult and requires constant monitoring and adjustments to ensure the cheese is of the highest quality.
Seasonal Fluctuations: Cheese production can vary depending on the season, as the milk yield may differ across months. Producers need to adjust production schedules accordingly, which can affect workflow.
4. Emotional Challenges
Burnout: The physical and emotional toll of working long hours, especially in small artisanal businesses, can lead to burnout. Producers might feel pressure to maintain high standards or innovate constantly.
Creativity vs. Consistency: Striking a balance between producing traditional, well-established cheese varieties and experimenting with new recipes can be emotionally draining. The pressure to constantly innovate while maintaining consistency can cause stress.
Customer Expectations: Meeting customer expectations, especially in a niche market for premium cheeses, can be challenging. Negative feedback from customers or low sales can impact the morale of cheese producers.
5. Business Management
Cost Management: Running a cheese production business involves managing multiple expenses, including purchasing quality milk, ingredients, equipment, and maintaining facilities.
Supply Chain Issues: Sourcing raw materials (milk, cultures, etc.) consistently and at a reasonable price can be a challenge, especially when dealing with market fluctuations or external factors (e.g., feed costs, weather).
Marketing and Sales: Cheese producers must market and sell their products, which requires skills in branding, distribution, and customer engagement.
Competition: The cheese production industry can be highly competitive, with both large factory producers and artisanal cheesemakers vying for market share. Small-scale producers may struggle to keep up with larger operations.
6. Regulatory Compliance
Food Safety Regulations: Cheese producers must adhere to strict food safety standards and regulations, such as HACCP (Hazard Analysis Critical Control Point) and GMP (Good Manufacturing Practices).
This can be especially challenging in smaller artisanal operations where resources for compliance might be limited.
Licensing and Inspections: Producers often need to deal with inspections and licensing from health authorities and regulatory bodies to ensure that their products meet safety standards.
Labelling and Export Regulations: In addition to national regulations, exporting cheese to international markets introduces another layer of complexity, with varying labelling and import/export rules.
7. Continuing Education
Staying Updated on Techniques: The cheese industry evolves, and producers need to stay updated on new techniques, equipment, and trends, whether it’s cheese aging, fermentation methods, or health standards.
Learning from Mistakes: Trial and error is often part of the process, but it can be time-consuming and costly. Education in the form of industry seminars, courses, and networking with other producers is essential for growth.
Technology Integration: As the industry adopts new technologies, cheese producers may face challenges integrating new tools, such as automation or digital monitoring systems, into their workflow.
8. Unpredictable Work Hours
Irregular Hours: Cheese production does not follow a 9-to-5 schedule. Milk production can occur at any time, and cheese-making often requires early mornings or late-night shifts.
Time Sensitivity: Cheese production and ageing processes are time-sensitive, requiring producers to be flexible and ready to work outside standard hours, especially when production schedules run behind or when problems arise.
Seasonal Variability: Some seasons may require increased hours to meet demand or handle larger volumes of milk, which can create fluctuating work schedules.
9. Other Challenges
Market Demand Fluctuations: Cheese demand can fluctuate, especially in niche markets, affecting the producer’s ability to maintain steady sales and profit margins.
Sustainability Pressures: There’s an increasing focus on sustainability, which may require producers to adapt by implementing greener practices, reducing waste, or transitioning to more eco-friendly packaging.
A Cheese Producer faces challenges that span physical, emotional, and business-related aspects of their profession. Success in this career often requires adaptability, continuous learning, and the ability to manage multiple aspects of the cheese-making process and business simultaneously.
Future growth and Possibilities
The projected annual growth of the Cheese Producer job market and the current trends shaping the future of the industry reflect a combination of evolving consumer preferences, technological advancements, and sustainability initiatives. Below are some of the key factors that are influencing the job market and the future possibilities for Cheese Producers:
Projected Annual Growth of the Cheese Production Job Market
The cheese production industry is expected to grow steadily over the next decade. While the growth rate can vary by country and region, global trends indicate moderate expansion, driven by several factors:
Global Demand for Cheese:
The global demand for cheese continues to rise, particularly in developing countries as disposable incomes grow, and Western diets influence food preferences. Projected growth rates for the dairy industry in general, which includes cheese production, are expected to range from 2% to 4% annually in the next few years.
Artisanal Cheese and Local Producers:
Artisanal and small-scale cheese production has seen a resurgence in recent years, with consumers seeking high-quality, locally produced products. This sector is projected to grow at a higher rate than mass-produced cheese, as people become more health-conscious and environmentally aware.
Technological Advancements:
The introduction of automation, improved production techniques, and more efficient supply chains could lead to increased productivity and potentially reduce labour demand in certain areas, but it will also create new job opportunities in roles that require expertise in food technology, product innovation, and process automation.
Current Trends Influencing the Future of the Cheese Industry
Health-Conscious Consumer Trends:
With rising awareness of health and nutrition, consumers are becoming more interested in lower-fat, lower-sodium, and plant-based cheeses. This trend is driving producers to innovate and create dairy-free or reduced-fat alternatives. As a result, the need for specialized cheese makers who can develop these products will continue to rise.
Sustainability and Ethical Production:
Sustainability is becoming a major factor for both consumers and producers. There is increasing demand for products that are ethically sourced, including organic and grass-fed cheeses. Cheese producers are also under pressure to adopt eco-friendly production methods, such as reducing water usage, packaging waste, and carbon footprints. This trend may require the industry to invest in new technologies and create more sustainable practices. Ethical animal treatment and responsible farming practices are gaining importance, and producers are likely to need expertise in these areas to meet market demands and regulatory requirements.
Innovative Cheese Varieties and Flavours:
As consumer preferences evolve, there is increasing interest in craft cheese that incorporates unique ingredients, regional specialities, and international influences. Producers are experimenting with new flavour profiles, often incorporating local herbs, spices, or even exotic ingredients to differentiate their products in a crowded marketplace. With the rise of global cuisines, producers may explore new varieties of cheese or cross-cultural cheeses that blend traditional techniques with modern consumer tastes.
Technological Integration:
The integration of digital technologies in cheese production, such as automated cheese-making systems, precision monitoring of temperature and humidity for aging, and blockchain for traceability, is likely to influence the industry. Technologies like 3D printing of cheese, for niche markets, or using AI to predict cheese aging and quality, could create new job opportunities for Cheese Producers skilled in these cutting-edge technologies.
Possibilities That May Influence the Future of the Cheese Industry
Global Market Expansion:
As more consumers worldwide turn to dairy products, there will be a growing need for cheese producers to expand into new markets, particularly in regions like Asia-Pacific and Africa, where cheese consumption is on the rise. This will create more job opportunities for Cheese Producers, particularly those with skills in international trade, packaging for export, and compliance with various global food safety standards.
Growth of Plant-Based and Dairy-Free Cheeses:
The rising popularity of plant-based diets is leading to a surge in the production of dairy-free cheeses made from ingredients like nuts, soy, and oats. The demand for vegan cheeses is expected to grow significantly, potentially influencing traditional cheese makers to diversify their product lines or transition to producing plant-based alternatives, creating new niches and opportunities in cheese production.
Online and Direct-to-Consumer Sales:
E-commerce is increasingly becoming a key channel for cheese sales, with more producers offering direct-to-consumer options through online platforms and subscription boxes. Cheese producers will need to adapt to the growing demand for online sales, requiring them to manage packaging, logistics, and marketing effectively. This shift may lead to new positions related to e-commerce management and digital marketing within the cheese production sector.
Increased Focus on Artisanal Production:
The local food movement continues to grow, with more consumers seeking out artisanal, small-batch products. This trend may spur growth in small-scale cheese production businesses, offering new opportunities for people interested in starting their own cheese-making enterprises. Artisanal cheese producers are often more hands-on, requiring specialised knowledge of traditional methods, which could lead to an increase in demand for skilled labour within this segment of the industry.
Changing Regulatory Landscape:
As the cheese production industry continues to grow, so too will the complexity of food safety and environmental regulations. Regulatory changes, such as stricter health and safety laws or labeling requirements, could necessitate additional training and compliance roles within the industry, creating demand for workers with expertise in food law, safety certifications, and supply chain management.
Which Skills do Cheese Producers need?
The skills required for a career as a Cheese Producer can be divided into two very important groups. The first is the group containing life skills and personality traits, which are the core skills that are necessary or desirable for full participation in everyday life. The second group is career skills, or the specific skills required to allow a person to enter and operate effectively within a specific career. Some or maybe even all of the life skills can assist in strengthening the career skills, and they might even be the same for specific careers.
Life Skills and Personality Traits
The specific personality traits of people employed as Cheese Producers often align with the demands of the job, which involves a mix of creativity, technical skill, physical endurance, and a passion for the craft. Here are some key personality traits that are commonly found in individuals who excel in cheese production:
1. Attention to Detail
Cheese production requires precise control over many factors, such as temperature, timing, and ingredient proportions. A Cheese Producer must be highly detail-oriented to ensure each batch of cheese is of the highest quality, and to troubleshoot any inconsistencies that may arise.
2. Patience
The process of making and aging cheese is slow and requires careful attention over long periods. Patience is a crucial trait, as cheese often requires days or months to properly age, and rushing the process can result in poor quality.
3. Creativity
Especially for those working in artisanal cheese production, creativity is essential. Cheese Producers often experiment with flavors, textures, and techniques to create unique cheeses that stand out in a competitive market. A passion for developing new products or improving traditional recipes is common in this field.
4. Problem-Solving Skills
Cheese production isn’t always straightforward, and issues such as fermentation problems, inconsistencies in milk quality, or equipment malfunctions can arise. A Cheese Producer needs to be resourceful and adept at troubleshooting to solve problems as they come up.
5. Physical Stamina
Working with heavy equipment, lifting large quantities of milk, curds, or cheese blocks, and performing repetitive tasks such as stirring and cutting curds requires good physical endurance. Cheese Producers are often on their feet for long hours and need to maintain high levels of stamina throughout their workday.
6. Strong Work Ethic
Cheese production is a labour-intensive and time-consuming process. A strong work ethic is essential, as it often involves early mornings, late nights, or working through weekends to meet production schedules. Cheese Producers are typically self-motivated and committed to the quality of their work.
7. Organizational Skills
Managing production schedules, tracking inventory, and ensuring all supplies are stocked for cheese-making require excellent organisational skills. Especially in larger operations, keeping track of different cheese varieties, ageing times, and production dates is key to success.
8. Passion for Food and Agriculture
Many successful Cheese Producers have a deep-rooted passion for food, dairy products, and agricultural practices. This interest may stem from a personal love of cheese or a broader enthusiasm for working with natural ingredients and understanding the food supply chain.
9. Adaptability
The cheese production environment can change frequently due to factors like supply issues, market demand, or even climate changes (which affect milk production). Being adaptable and able to pivot when necessary is important for those working in this field.
10. Customer-Oriented Mindset
In both large-scale and artisanal production, Cheese Producers often work closely with customers or retailers. Having a customer-orientated mindset—whether in understanding market trends or responding to customer feedback—helps cheese producers create products that meet consumer preferences.
11. Collaborative Spirit
In many cheese production environments, teamwork is key. Cheese Producers often work with other specialists, such as technicians, animal care experts, or sales and marketing teams. Being able to collaborate and communicate well with others is important for ensuring smooth operations.
12. Resilience and Stress Management
Cheese production can involve stressful situations, particularly when dealing with tight deadlines, customer demands, or production issues. Resilience is an important trait to cope with challenges, and stress management skills are key to staying focused and performing well under pressure.
Career Skills
- Animal handling
- Animal care
- Customer service
- Handle instruments
- Good overall health
- Computer literate
Which Subjects must I have at School to help me prepare for this career?
Biology:
Why it’s important: Cheese production is fundamentally linked to the biological processes of fermentation and bacterial cultures. Understanding biology, particularly microbiology, is crucial for learning how different bacteria, molds, and yeasts affect cheese flavor, texture, and aging.
Topics to focus on: Microorganisms, fermentation processes, and food safety.
Chemistry:
Why it’s important: Chemistry helps you understand the chemical reactions involved in cheese-making, such as how proteins in milk coagulate to form curds. You’ll also need knowledge of pH levels, enzymes, and other chemical reactions that influence the quality of cheese.
Topics to focus on: Organic chemistry, acids and bases, enzymatic reactions, and food chemistry.
Mathematics:
Why it’s important: You will need math for precise measurements, ratios for milk and cultures, and for managing production scales. Understanding algebra and basic statistics will help in calculating quantities, yields, and in quality control.
Topics to focus on: Ratios, measurements, percentages, and basic statistics.
Physics:
Why it’s important: Physics can be useful, particularly for understanding the machinery used in cheese production, such as temperature control, heating, and refrigeration systems. It also helps with concepts like pressure and volume in dairy production.
Topics to focus on: Thermodynamics (heat transfer), mechanics (for machinery), and energy systems.
English or Communication:
Why it’s important: Strong communication skills are essential in the cheese industry, whether for writing reports, liaising with suppliers and customers, or marketing products. Effective communication is also important for explaining complex production processes to others.
Topics to focus on: Writing skills, business correspondence, and presentation skills.
Business Studies or Economics:
Why it’s important: If you plan to run your own cheese-making business or work in a larger company, knowledge of business practices will be beneficial. This will help with understanding marketing, financial management, and supply chain logistics.
Topics to focus on: Business planning, marketing, production management, and supply chains.
The subjects you choose at school are important as they lay the foundation for further studies at college or university. While still at school, it’s also important to learn more about the animals you will work with, as well as gain some experience.
OZT has a list of various tertiary institutions where you can study further, after school. Some of these institutions also have their own Group page on OZT where you will find the exact subjects they require of you to have passed in school. Keep these requirements in mind, and discuss it with your school, guidance counselor and parents to ensure that you are prepared!
What will I need to Study to become a Cheese Producer?
To become a Cheese Producer, students can follow various educational pathways depending on their career goals and the scale of cheese production they aim to enter (artisanal or industrial). Here’s a breakdown of what you may need to study.
Minimum Requirements
High School Diploma or Equivalent:
This is typically the minimum requirement. A strong foundation in science, particularly biology and chemistry, is beneficial.
Basic Numeracy and Literacy Skills: Needed for measuring ingredients, reading recipes, and understanding hygiene and safety instructions.
Study Focus
Subjects if Further Study is Required
For those who want formal training beyond high school:
Dairy Science: Covers milk production, dairy animal care, and the science of milk as a raw material.
Food Science and Technology: Focuses on food processing, preservation, quality control, and safety—vital in industrial cheese production.
Microbiology: Essential for understanding fermentation, bacteria, moulds, and enzymes involved in cheese ageing.
Chemistry: Helps understand the molecular changes in milk during cheese production and ageing.
Agricultural Studies: Covers aspects of animal husbandry and milk sourcing for cheese producers.
Business or Agribusiness Management: Teaches skills related to managing a cheese production business, including finance, marketing, and logistics.
Advanced Studies (if necessary)
For those pursuing higher-level roles or aiming to innovate in cheese production:
Bachelor’s Degree in:
- Dairy Science
- Food Science
- Agricultural Science
- Microbiology or Biochemistry (for specialization in fermentation science)
Master’s Degree or PhD (optional, but beneficial for those in research, teaching, or high-level industrial positions):
- Food Technology or Food Safety
- Dairy Engineering
- Business Administration (for managing large-scale cheese production enterprises)
Optional Short Courses
Short-term certifications can offer practical skills and boost employability:
- Cheese-Making Workshops (offered by artisan cheese schools or community colleges)
HACCP Certification (Hazard Analysis and Critical Control Points – food safety) - Food Handling and Sanitation Certification (often required by law for food production)
- Small Business Management (especially helpful for artisanal cheese producers)
- Marketing for Food Producers (focuses on branding, packaging, and selling cheese)
- Sensory Evaluation of Dairy Products (helps in quality control and flavor profiling)
Study Duration
The duration of a college diploma is between 2 and 3 years. Time spent on a bachelor’s degree can be up to 4 years, and another 2 to 4 years for a doctorate. Short courses are usually between a few weeks and a year.
FREE Career Preparation Path Plan
If this is your dream career that you want to pursue, then it’s important to plan the way forward.
Why is planning important?
To ensure that you understand the requirements for your career, and that you are always prepared for the next step on the road towards your dream. A preparation path is like a road map to where you want to be.
Possible Paths:
1. Attend career Guidance Sessions:
Participate in career guidance sessions at school or in the community to learn about various career options, including cheese production.
2. Research Possible Careers:
Research the cheese production industry to understand the different roles and career paths available, such as cheese maker, dairy processor, or cheese artisan.
3. Explore Educational Paths:
Explore educational paths that can lead to a career in cheese production, such as agricultural sciences, food science, or dairy technology.
4. Align High School Subjects:
Choose high school subjects that align with the chosen educational path, such as biology, chemistry, agricultural science, and business or entrepreneurship courses.
5. Obtain a High School Diploma or Equivalent:
Focus on academic studies and successfully complete high school to obtain a diploma or equivalent qualification.
6. Learn about Animals:
Gain knowledge about the animals typically involved in cheese production, such as cows, goats, or sheep, and their role in providing milk for cheese making.
7. Align Post-School Path:
Decide whether to enter a career/job directly after high school, pursue further education at a college or university, or start a business in cheese production.
8. Gain Experience:
Seek opportunities to gain experience through volunteering, internships, mentorship programmes, or part-time jobs at local farms or dairy facilities.
9. Pursue Extracurricular Activities:
Participate in extracurricular activities related to agriculture, culinary arts, or entrepreneurship to develop relevant skills and interests.
10. Join Professional Associations:
Join professional associations related to cheese production, such as the American Cheese Society or the Guild of Fine Food Retailers.
11. Gain Specialised Skills:
Acquire specialised skills in cheese making, food safety, quality control, and business management through formal education or hands-on training.
12. Network with Professionals:
Network with professionals in the cheese industry through industry events, conferences, workshops, and online forums to build connections and learn from experienced practitioners.
13. Enter the Job Market or Further Studies:
Enter the job market directly after gaining relevant experience and skills, pursue further studies at a tertiary institution to advance knowledge and credentials, or launch a cheese production business.
14. Stay Updated and Pursue Continuing Education:
Stay informed about the latest developments, trends, and technologies in cheese production through continuing education, workshops, and professional development opportunities.
Possible Combined Career Paths
It is possible to sometimes combine two or more related careers. This normally happens when you study and practice a specific main career, but the knowledge and experience gained also help you to have a paying hobby or secondary income career.
Possible Alternatives (there are a lot more):
Stepping-stone Career Paths
A stepping-stone career refers to a job or position that serves as a transitional or intermediate step towards a long-term career goal. Individuals may take on a stepping-stone job as it requires minimum education or finances to enter, gain relevant experience and develop skills, or make professional connections that will ultimately help them progress towards their desired career path.
These interim positions may not be the ultimate or dream job, but they provide valuable learning opportunities and contribute to the individual’s overall career development. Stepping-stone careers are often seen as a strategic approach to building a successful and fulfilling professional trajectory, allowing individuals to gradually move closer to their desired roles or industries.
If students start their careers as Cheese Producers due to initial circumstances, this profession can still serve as a valuable stepping-stone for several other careers in the food, agriculture, and business sectors. The education and experience gained in cheese production can be highly transferable and open doors to diverse career paths, even if it wasn’t their first choice. Here are a few possible career directions that can stem from a Cheese Producer role:
Training and Apprenticeship
Entering a Cheese Producer career typically requires a combination of formal education and practical on-the-job training or apprenticeships to build expertise in cheese-making techniques, food safety standards, and production management. Here are the typical on-the-job training and apprenticeship requirements for someone entering the Cheese Producer field:
1. On-the-Job Training
On-the-job training for a Cheese Producer allows individuals to gain hands-on experience in a real-world cheese-making environment. It generally includes the following:
a. Learning the Cheese-Making Process
Training Focus: Trainees will start by learning the basics of cheese-making, including the processes of pasteurisation, curdling, coagulation, pressing, salting, and ageing. They will be taught how to handle different types of milk (cow, goat, sheep) and how to introduce bacteria and enzymes for fermentation.
Duration: This could take anywhere from several weeks to several months, depending on the complexity of the cheeses being produced and the scale of the operation.
Skills Acquired: Hands-on experience with the equipment, managing milk temperatures, ensuring proper culture addition, and maintaining a clean environment to avoid contamination.
b. Food Safety and Hygiene Protocols
Training Focus: Proper hygiene and sanitation are essential in the food industry. Trainees are trained in industry-specific hygiene practices to prevent contamination and ensure the cheese is safe for consumption. This includes understanding pasteurisation, storage conditions, and contamination control.
Duration: This training may take a few days to a week, depending on the level of responsibility and the specific food safety standards of the facility.
Skills Acquired: Maintaining cleanliness in the production area, implementing food safety standards, understanding food handling regulations, and ensuring traceability and record-keeping for food safety purposes.
c. Equipment Operation
Training Focus: Cheese producers work with specialised equipment such as milk pasteurisers, curd cutters, cheese moulds, presses, and ageing rooms. On-the-job training includes learning how to operate and maintain these tools, troubleshooting common equipment issues, and ensuring smooth workflow.
Duration: Equipment training can last from several days to weeks, depending on the complexity of the machinery and the trainee’s familiarity with food production technology.
Skills Acquired: Operating and troubleshooting production machinery, ensuring efficient use of equipment, and maintaining equipment for long-term use.
d. Quality Control
Training Focus: New trainees will be trained on how to conduct quality checks on cheese products, such as taste tests, texture evaluations, and inspecting for consistency in product size and shape. They will also learn how to store cheese to ensure the best possible ageing conditions.
Duration: Quality control training may last several weeks to months, as it requires the trainee to develop a trained palate and a deep understanding of how external factors influence the final product.
Skills Acquired: Understanding quality standards, conducting sensory evaluations (taste, texture, appearance), and identifying potential production issues.
e. Packaging and Labeling
Training Focus: Trainees are taught how to package and label cheese according to industry standards, ensuring that packaging is both functional and compliant with regulations. This includes labelling for ingredients, nutritional information, and expiration dates.
Duration: This training could take a few days to a week, depending on the size of the operation and the variety of products being packaged.
Skills Acquired: Packaging skills, understanding labelling regulations, and ensuring product shelf life.
2. Apprenticeship Requirements
An apprenticeship can provide more structured and formalised training, often under the guidance of experienced cheese producers or cheesemakers. Apprenticeships allow trainees to work alongside experts, receiving both practical experience and mentorship. These are some of the common features of cheese-making apprenticeships:
a. Duration and Structure
Typical Duration: Apprenticeships in cheese-making typically last anywhere from 6 months to 2 years, depending on the program and the scope of cheese production involved.
Structure: Apprenticeships usually involve a combination of classroom learning and hands-on practice in the production facility. Apprentices may work under the supervision of a master cheesemaker or an experienced producer who acts as a mentor.
Program Providers: Apprenticeships may be offered through cheese-making schools, artisanal cheese cooperatives, or dairy farms with cheese production facilities. Industry organisations or associations may also help facilitate apprenticeship programmes.
b. Mentorship
Training Focus: During the apprenticeship, the apprentice works directly with a mentor who provides guidance, teaches advanced techniques, and offers feedback on performance. Mentorship may also include business and production management tips for those aspiring to open their own cheese-making business.
Skills Acquired: Practical experience, advanced cheese-making techniques, troubleshooting production issues, and gaining insights into the business aspects of cheese production.
c. Certification and Licensing
Training Focus: Depending on the location, some cheese-making apprenticeships may be paired with certification programs, such as Certified Cheese Professional or Cheese-maker Certification offered by industry associations like the American Cheese Society (ACS) or the Specialty Cheese Institute.
Duration: Certification programmes may run concurrently with the apprenticeship or as a separate, additional commitment after the apprenticeship has been completed.
Skills Acquired: Certification in food safety, cheese-making practices, and industry standards, which can boost credibility and employment prospects.
d. Specializations
Training Focus: As part of an apprenticeship, individuals may choose to specialise in certain types of cheese, such as hard cheeses (e.g., cheddar), soft cheeses (e.g., brie), or artisan cheese-making. Apprenticeships may offer exposure to different styles of cheese and production methods.
Skills Acquired: Expertise in specific cheese varieties, advanced aging techniques, and understanding of the nuances in producing various types of cheese.
Average level of education of all the people who enter the career:
Licenses, Certificate, Registration and Professional Associations
Becoming a Cheese Producer involves adhering to several regulatory and certification requirements to ensure food safety, quality standards, and legal compliance in the food industry. These requirements can vary based on the country or region in which the individual is working. Below are the general licenses, certifications, and legal registrations that must be adhered to by someone pursuing a career as a Cheese Producer:
1. Licenses and Legal Registrations
Food Business Registration
In many countries, businesses involved in food production, including cheese-making, must register with local or national food safety agencies or health departments. This ensures that the production facility meets hygiene, safety, and sanitation standards.
Example: In the United States, cheese producers must register with the Food and Drug Administration (FDA) or the U.S. Department of Agriculture (USDA), depending on the type of cheese being produced.
Example: In the UK, cheese producers must register with the Food Standards Agency (FSA).
Business License
If the cheese producer operates independently or as part of a business entity, they will need to obtain a business licence. This ensures that the business is legally allowed to operate within the region. This often requires submitting an application with the relevant local authority or municipality.
Environmental Permits
Depending on the scale of the operation, environmental permits may be needed, especially if the cheese producer discharges wastewater or other waste products into the environment. Local regulatory bodies typically govern this.
Example: Water pollution control permits may be required if the operation involves wastewater disposal.
2. Food Safety Certifications
Hazard Analysis and Critical Control Point (HACCP) Certification
This is an internationally recognised certification required for food safety in the cheese-making industry. HACCP ensures that all potential food safety hazards are identified and controlled throughout the cheese-making process, from raw milk sourcing to final packaging.
Example: In the European Union, HACCP certification is mandatory for cheese producers to comply with food safety laws.
HACCP Certification Body
Some independent third-party organisations offer HACCP certification, and producers are often required to pass periodic audits to maintain their certification.
Good Manufacturing Practice (GMP) Certification
GMP ensures that food is consistently produced and controlled according to quality standards. For cheese producers, adhering to GMP standards guarantees that production is free from contamination and meets consistent quality.
Example: In many countries, GMP is a prerequisite for any business involved in food production, including cheese-making.
Local Health and Safety Certification
Cheese producers must comply with local health and safety regulations, including those related to hygiene, sanitation, and food handling practices. Certification ensures the production facility meets the local health code and passes regular inspections.
Example: In the US, local health departments perform regular inspections and grant health permits to dairy and cheese processing facilities.
3. Specific Certifications for Cheese Producers
Certified Cheese Professional (CCP)
This certification is offered by the American Cheese Society (ACS) and is recognised as a professional certification for individuals who work with cheese in various capacities, including production, education, and sales. The certification focuses on the technical aspects of cheese, including its production, history, and storage.
Eligibility: The candidate must have extensive experience working with cheese and pass an exam that covers a wide range of cheese-related topics.
Cheese-Maker Certification
In some countries, aspiring cheesemakers may need to pass exams or certification processes that demonstrate their expertise in the specific techniques of artisanal cheese production. These certifications may be offered by industry organisations or local agricultural departments.
Example: The California Artisan Cheese Guild offers certifications for cheesemakers in California to demonstrate their proficiency in artisan cheese production.
Organic Certification
If the cheese producer is making organic cheese, they may need to obtain organic certification. This certification ensures that the cheese is made using organic farming methods, such as hormone-free milk and no use of synthetic pesticides or fertilisers.
Example: In the US, the USDA Organic Certification is required for producers of organic cheese, while in the EU, EU Organic Certification is necessary.
4. Product-Specific Certifications
Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI)
If a cheese is a specific regional or traditional product, such as Parmesan or Roquefort, it may require a PDO or PGI label. These certifications protect the reputation of regional foods and prevent imitation products from being marketed under the same name.
Example: Parmigiano Reggiano cheese producers must meet strict regulations and obtain PDO certification to label their product as such in the European Union.
Fair Trade Certification
If a cheese producer sources milk or ingredients from small, sustainable farms or cooperatives in developing countries, they may seek Fair Trade certification to demonstrate their commitment to ethical sourcing and support of fair labour practices.
Example: Fair Trade Certified cheese could appeal to consumers interested in sustainable and ethical food production.
5. Training and Continuing Education Requirements
While there may not be formal licensing requirements for the individual cheese producer (beyond business and health certifications), many countries and regions encourage or require ongoing education in food safety, production methods, and business practices. Producers may need to regularly renew their certifications or take part in training programmes to stay current with food safety laws, industry standards, and new cheese-making techniques.
Example: In the US, the FDA requires food producers to undergo periodic training in food safety practices and to keep up-to-date with any changes in regulations.
Professional Associations
Here are some of the regional and international professional associations and societies for Cheese Producers:
1. American Cheese Society (ACS)
Website: https://www.cheesesociety.org/
Description: The American Cheese Society is a leading organisation for cheesemakers and cheese enthusiasts in the United States. It offers resources, education, and networking opportunities for cheese professionals. ACS also organises an annual conference and cheese competition.
2. European Dairy Association (EDA)
Website: https://eda.euromilk.org/
Description: The European Dairy Association is a major trade association that represents the dairy sector across Europe. It advocates for dairy products, including cheese, and supports dairy professionals with technical and regulatory information.
3. International Dairy Federation (IDF)
Website: https://www.fil-idf.org/
Description: The International Dairy Federation is an umbrella organisation that brings together national dairy associations, including those focused on cheese production. It works to promote the interests of the global dairy industry and provides resources, scientific reports, and guidelines related to dairy, including cheese.
4. International Cheese Awards (ICA)
Website: https://www.icda-awards.com/
Description: The International Cheese Awards is a renowned cheese competition that brings together professionals from across the world. It is a great resource for networking, showcasing products, and gaining industry recognition.
5. Guild of Fine Food (GFF)
Website: https://www.gff.co.uk/
Description: The Guild of Fine Food is an industry body that serves independent retailers and food producers, including cheesemakers. It promotes high-quality food and offers support through awards, training, and industry networking events.
6. Dairy Farmers of America (DFA)
Website: https://www.dfamilk.com/
Description: Dairy Farmers of America is a farmer-owned cooperative that supports dairy production, including cheese manufacturing. DFA works on behalf of its members to provide services, resources, and support in production, marketing, and business operations.
7. Canadian Cheese Makers Association (CMA)
Website: https://www.canadiancheese.ca/
Description: The Canadian Cheese Makers Association supports Canadian cheese producers and advocates for the growth and recognition of Canada’s cheese industry. It provides resources for cheesemakers and promotes Canadian cheese both locally and internationally.
8. New Zealand Specialty Cheese Association (NZSCA)
Website: https://www.cheeseloversnz.co.nz/nzsca-member-landing
Description: The New Zealand Speciality Cheese Association works to support and promote artisanal cheese makers in New Zealand. The association offers education, resources, and networking opportunities for professionals in the local cheese industry.
9. South African Dairy Industry
Website: http://milksa.co.za/milksa-home
Description: The South African Dairy Industry is the main body that represents the dairy sector in South Africa, including cheese producers. It provides resources on best practices, industry trends, and regulatory guidelines for dairy production.
10. Italian Cheese Makers Association (Associazione Italiana degli Industriali delle Conserve Alimentari, AICCA)
Website: https://anicav.it/
Description: The Italian Cheese Makers Association supports Italian cheesemakers and the industry’s interests, particularly those involved in the production of traditional and PDO cheeses like Parmigiano Reggiano and Mozzarella di Bufala.
11. The Specialty Food Association (SFA)
Website: https://www.specialtyfood.com/
Description: The Specialty Food Association is a trade association that represents the specialty food industry, including artisanal cheese producers. SFA offers networking opportunities, educational events, and resources for professionals in the industry.
12. International Federation of Organic Agriculture Movements (IFOAM)
Website: https://www.ifoam.bio/
Description: IFOAM is a global organisation that represents the organic agriculture movement, including organic cheese producers. It provides advocacy, standards, and certification for organic products worldwide.
Where can I study further? (List of Registered Tertiary Institutions)
All of the above information will help you understand more about the career, including the fact that there are different paths to take to reach it. But if you are almost done with high school (grades 11 or 12), you also need to start thinking about further studies and where you will study.
See the list of universities, colleges, and online training academies that offer courses in cheese production.
How do I start to prepare for this Career?
If you do decide on following this career, then OZT can assist you in figuring out a path to prepare, as well as help you to gain further knowledge about the career and the animals you will be working with. We do this by offering you FREE career development tools. There are almost a dozen free tools, but these are the three primary ones:
CAREER PATH PLAN
Use the career path plan above on this profile as an example to follow, or to work out your own path.
COST; Free
ACCESS: Open to visitors and Members
SHORT COURSES
Access easy-to-use short courses to make your career preparation easier! The basic information in each course is free, but the rewards can only be unlocked as an OZT member!
COST; Free
ACCESS: Open to visitors and Members
STUDY GUIDE
Get a supercharged study guide that fits into the career path plan! Now that's really upping your preparation game! Join us for free to gain access!
COST; Free
ACCESS: Members Only
But, if you are still uncertain about choosing this specific career, and even where to start, then have a look at our special series of WHAT NEXT courses (link below). They take you through all of the questions you might have on how to choose the right career, what to do while at and after school, and even how to start your own business.
OR
Join the OZT online community for special access to more tools!
Join us as a special member and learn more about becoming a Cheese Producer.
Members of the Platform have special access to:
- Info on the best places where you can study (colleges, universities and online)
- Expertly designed advice to prepare you for the career and links to places where you can gain valuable experience. Some career experience is necessary; otherwise, you won’t get the job!
- Top-notch information on each of the different species you will work with
- Make friends around the world and share knowledge
- Compete and win points, badges, games, prizes, and certificates. Be the best of the best while you learn and prepare!
If you have decided on being a Cheese Producer, please click on the JOIN GROUP button. Members will be directed to the group, while non-members will be assisted in registering first.
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Career Profiles and Resources
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A few pictures about the career:
- Link
Some of the best websites to help you decide on a career are:
Cheese.com
Website: https://www.cheese.com/
Description: Cheese.com is one of the largest online resources dedicated to all things cheese. It provides information about different types of cheese, cheese-making processes, and cheese-related news. It’s a great platform for both cheese enthusiasts and professionals looking to learn more about cheese varieties and production methods.
CheeseMaker.org
Website: https://www.cheesemaker.org/
Description: CheeseMaker.org is a comprehensive online resource aimed at aspiring and professional cheesemakers. The website offers educational content, industry news, and a range of products and services designed to support cheese production, including equipment and ingredients. It also features courses and workshops for those looking to deepen their expertise in the field of cheese-making.
The Art of Cheese
Website: https://www.theartofcheese.com/
Description: The Art of Cheese is dedicated to artisanal cheese-making, focusing on the skills and techniques involved in crafting high-quality cheeses. This site features resources for both novice and experienced cheese producers, including detailed guides on cheese-making, equipment recommendations, and troubleshooting tips.
