Who are they and what do they do? S/he makes cheeses using specific techniques and products derived from milk.
What are the activities of the job? Pours the milk into a container, adds the lactic ferment and curd in order to start the coagulation and to curdle the milk; cuts the curd so that the serum is deposited at the bottom of the container; later warms the mixture up to the prescribed temperature, stirring it constantly until it takes the necessary consistency; then places it in special bags to drain the water and finally shapes the cheese by putting it into moulds and compressing it; can salt the cheeses in brine and watch over the ageing process. Generally, the cheese maker specialises in specific types of cheese, which are usually the typical cheeses from his/her region.
Where is it done and under what conditions? In a humid environment, with strong smells of milk and its derivatives, where it is essential to keep strict hygienic conditions and constantly clean the utensils in order to prevent possible food contamination.
What tools/equipment do they use? Deposits, moulds, wooden utensils to stir the mixture, and his/her hands.
What do you need to succeed? This is a craft-industry occupation. Basic primary education should be enough. An appropriate qualification can only be achieved through experience and observation of the methods followed in each cheese factory. Some specialist vocational training courses can also be taken. Progress can be achieved through vocational training in the supervision of food quality or in applied food chemistry.