For our guests, Springside Cheese offers a selection of the finest hand-crafted cheeses that deliver nourishment to the body and soul. One of the great benefits of working as a cheesemaker is that you are creating real products that impact people’s lives. You are joining a century-long tradition of producing award-winning classic cheeses using traditional production methods and milk from local dairy producers.   

Our cheesemakers have a full appreciation for working in sanitary environments, understand food safety policies, local and federal guidelines, and are meticulous about documenting all areas of cheese production. They are eager to learn, have a passion for their communities, and take pride in producing safe and delicious cheese.  

All our staff members demonstrate a strong commitment to cooperation by working seamlessly across team lines and are willing to adapt and be flexible in support of company goals.  

Key Responsibilities: 

As an Assistant Cheese Maker, you will work closely with our experienced cheese makers to assist in various aspects of the cheese production process as well as packaging and inventory management. Your responsibilities will include: 

Cheese Production:  

•  Assist in the cheese-making process including milk handling and pasteurization, the cheddaring process, milling, hooping, and cheese pressing.
  
• Dress hoops, dry, and wax cheese.
  
• Follow recipes and procedures to ensure consistency, quality, and safety in cheese production.  

Equipment Operation:  

• Operate and clean cheese production equipment, such as vats, curd cutters, and cheese presses, ensuring they are well-maintained and sanitized.  

Quality Control:  

• Monitor and test milk and cheese at different stages to ensure they meet quality standards.
  
• Measure temperature, humidity, and pH levels in cheese vats to ensure consistent quality and adherence to food safety guidelines.
  
• Assist in the aging process and the care of maturing cheeses.  

Sanitation and Hygiene:  

• Adhere to strict sanitation protocols to maintain a clean and hygienic work environment, ensuring compliance with food safety regulations.
  
• Familiarity with or become familiar with HACCP, food safety, and Good Manufacturing Practices (GMP) within 6 months of hire date.  

Record-Keeping:  

• Maintain detailed records of production processes, temperatures, and any deviations to ensure traceability and quality control.  

Continuous Learning and Improvement:  

• Stay updated with industry trends and best practices in cheese making.
  
• Contribute ideas and suggestions for process improvement and innovation.
  
• Training and development of new staff and interns including food and chemical safety protocols.  

Qualifications and Skills: 

• Wisconsin Cheese Maker’s License or acquisition of license within 6 months of hire date.
  
• Passion for the art and science of cheese making.
  
• High school diploma or GED equivalent with at least 2 years of experience in production work or physical labor. Internships, volunteer work and side projects count. 
  
• Solid experience in chemistry, microbiology, or culinary studies.
  
• Knowledge of food safety and sanitation practices.
  
• Strong attention to detail and the ability to follow precise instructions.
  
• Ability to work effectively in a team environment and communicate clearly.
  
• Physical stamina to walk/stand for long periods of time, and the ability to lift 50 pounds frequently, occasionally up to 80 pounds.