Cheesemakers turn animal milk into cheese using specialized techniques and ingredients. Cheese is categorized into soft, semi-soft, and hard types. Cheesemakers must have a sensitive palate and check for color, acidity, smoothness, and firmness. The curing process is crucial, and some cheeses are submerged in brine or rolled in salt or culture solutions. Cheesemakers receive on-the-job training, and machine operation certification is encouraged.
A cheesemaker turns milk into cheese. He can use the milk of cows, goats, sheep or other animals that produce milk to feed his young. His work is considered to lean more towards art, like that of a confectioner, as the cheese making process relies heavily on specialized curing techniques and methods. A cheesemaker must also have an extremely sensitive palate and be able to taste the cheese to determine when the right consistency for its grade has been achieved.
The three main types of cheese are soft, semi-soft and hard. Each type is produced from different ingredients and by applying many cooking and mixing methods. Most cheese produced today is machine-made, although smaller facilities around the world still produce cheese by hand.
If the cheese is produced on machines, the cheesemakers are carefully supervised throughout the process. Once the equipment pasteurizes and cooks the milk, the cheese-making process becomes more complicated. Precise temperatures need to be maintained to ensure the cheese is the desired color, flavor and texture.
If the cheese has to be colored, cheesemakers add special ingredients or dyes. Key ingredients such as rennet and other cultures needed for curdling are added to the mixture. Cheese experts use these components to transform the liquids into curds and whey. The watery substance is called whey and is usually discarded. The solid proteins that form small masses are called curds.
The curd is what makes up the cheese itself. Depending on the type of cheese, a cheese maker will add different ingredients for flavor. It can also add mold to some cheese mixes to improve flavor and help with preservation.
As the blending of the ingredients proceeds, the cheesemakers and their assistants check the mixture for color, acidity, smoothness and firmness. Cheese experts use specialized instruments as well as hands and palates to ensure quality. Once mixing is complete, the cheese is stored in the warehouse, usually in large rounds or slices.
The cheese making process continues in the warehouse. Experts periodically check each cheese variety to see when it has been properly cured and has reached the desired level of ripeness. Some varieties of cheese are submerged in brine or rolled in salt or culture solutions to promote the curing process. Similar to winemakers, the cheesemonger periodically connects a wheel of cheese to review its progress in the areas of feel, taste, and smell.
There are no formal classes or training available to become a cheesemaker; most cheesemakers receive all of their training on the job. As the industry becomes more automated, potential cheesemakers are encouraged to gain experience and certification in machine operation. Working in a food processing plant is often a desirable background.
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