Vacancy expired!
We specialize in hard and semi-hard raw (cow) milk "farmstead-style" cheeses using European guidelines: customers report that our flavors are much closer to what they experience in Europe than in the US. At present, we have 18 cows, heifers and calves and produce 8 cheeses: Karim Nordic (a Jarlesberg-style Swiss), Piora (an Alpine “berg-kase”), Gruyere, Hispanico (a Manchgo style), Green Mountain Melody (a Morbier), an English Farmhouse Cheddar, Gouda, and our our own Italian-style “Vertalia.” All milk is produced on the farm and we use organic, vegetable rennet and sea salt. "Makes" are small, 40 Lb., made by hand with careful attention to each cheese. Cheeses are aged on the farm in our own "cave" where we can monitor conditions and turn, spray and wash as needed.
Your internship will begin in mid June and last for a minimum of 6 months: at this point you will be eligible for employment with us as a cheese maker. Your internship will be a focused educational timewith work and reading and lots of conversationbut you are also helping us and will be compensated with a $120 a week stipend After you have completed your internshipand can make all 8 cheeses with minimal helpwe hope you will stay on as a salaried cheese maker. We are asking that you make a year-long commitment as intern/ cheese maker.
As an intern you will be involved in all aspects of our farmstead approach. Your days will vary. You will gain experience with cows, milking and pasturing, be involved in all "makes" and take on responsibilities in this process, and help with affinage, packaging and record keeping. You will learn food safety protocols as laid out in our food safety plan and standard operating procedures. At the same time we see cheese making as an art and you will work with us to think creatively "on-your feet," responding to the nuances of each cheese and the small variations presented by each vat of milk.
Our General Requirements for a cheese-making intern include:
Enthusiasm for cheese making. Prior culinary experience is preferred but we are happy to train some one with a commitment to learning the art of cheese making.
Commitment to food safety and ability to carry out detailed cleaning and sanitizing protocols.
Ability to work independently and collaboratively, willing to communicate in an on-going way.
Ability to lift 50-60 lbs multiple times a day.
Interest in dairying and farm-based production as part of a sustainable approach to the environment.
