Also called: Cheese Maker, Affineur
Turns milk into cheese by culturing, curdling, pressing and aging it.
You heat a vat of milk, add cultures and rennet, then cut the curd with a giant harp. You press it into wheels, brine them and carry them to an aging cave where you'll flip and brush them for months.
Estimate.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
High school diploma, about 0 years after high school. On-the-job training; short cheesemaking courses; Wisconsin even offers a Master Cheesemaker program.
Ways in: On-the-job training, Certification. Training cost: Get paid while you train.
Majors to look at: Dairy Science, Food Science.
Growing about average.
Low risk for 10 years. Small-batch and artisan cheesemaking is hands-on craft; big plants automate, but specialty demand holds.
Age 18+. One way to start: Apply at cheese plants and creameries or through a staffing agency; new hires are trained on the job
Classes: Chemistry, Biology, Agriculture class.
Official data: O*NET occupation 51-3092.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.