Job description

We are preparing to hire a part-time, assistant cheesemaker for the upcoming season, and we are interested in hearing from qualified applicants. Our cheesemaking season runs May-November, during which time the assistant cheesemaker will work 25-35 hours per week.

Responsibilities will include making as well as ripening our cheeses, and no small amount of manual cleaning. Cheesemaking and/or culinary experience is preferred but not required - thorough training will be provided as part of the job.

An ability to concentrate over long periods of time while performing demanding and detail-oriented tasks is required, however, and applicants must be focused and athletic.

While we expect to teach the assistant cheesemaker a great deal in order to prepare him/her for the job, we would like to stress that this is not an internship or apprenticeship. This is a demanding job with responsibility and commensurate compensation.

About Us: We are a dairy farm in southwest Wisconsin, where we graze and seasonally milk 150 cows. Our cows will calve in April and we'll begin making Pleasant Ridge Reseve, a raw-milk, alpine-style cheese, when the pastures come up - usually the first week of May. In the fall, until we dry off our cows in December, we also make a soft cheese called Rush Creek Reserve.

This is our 12th year making cheese and we employ a half dozen people in the peak of the season, many of them part-time. All of these people have worked together for years and we have a focused, although relaxed and cooperative environment. To learn more about our farm please visit our website: uplandscheese.com

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