Cheesemakers operate a wide range of merchandised equipment, often from a sophisticated control room using advanced process control and recording systems. They may supervise sanitising and cleaning operations and often are required to work shifts. Cheesemakers in smaller factories use traditional methods, so skilled manual work is required.
Cheesemaker Video
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Scope
Cheesemakers work in cheese factories. Some cheesemakers are self-employed in small boutique factories.
Factors which can determine the number of any cheesemaker at any given time include:
Courses and Training
Entry into this job can be by working in a cheese factory in another capacity and then gaining on the job training. Training options vary from state to state. Completion of year 12 and gaining work experience in a manufacturing plant whilst at school could increase your chances of employment. Entry requirements to the National Centre for Dairy Education Australia courses require Yr 12 or special entry for industry people.
Contact
Victorian Food Industry Training Board Inc. Suite 10 Skipping Girl Place, Victoria Street, Abbotsford, Ph: 03 9380 8322
National Centre for Dairy Education Australia (NCDEA) Ph: 1300 062 332
Dairy Careers 
