Head Cheesemaker

Head Cheesemaker

Ballerina Farm

Hideout, Utah |On-site

Full-time

A family-run enterprise based in the high mountain valley of Kamas Utah, Ballerina Farm aims to make the world a more wholesome place starting with the soil beneath our feet. What began as a family sharing their farm life and a love for the food raised and grown, has become a worldwide community with aspirations to guide anyone who wants to live a more rooted and intentional life in harmony with nature.

Today, initiatives span, content, agriculture, food production, retail, e-commerce, hospitality, and a growing collection of products and experiences inspired by creation, nature, the farm, the growing team, and our friends around the world. We take pride in creating things with intention, quality, and care—from the food we produce to the products we offer and the experiences we create for our customers.

At the heart of Ballerina Farm is a desire to share the beauty, simplicity, and richness of farm life with people everywhere.

Our Creamery is located just 10 minutes from our dairy farm, where our A2A2 cows produce exceptional, farm-fresh milk. We take a thoughtful, hands‑on approach to our dairy production, including low-temperature pasteurization and leaving our milk unhomogenized to preserve its natural flavor and character.

Our goal is simple: make delicious, high-quality dairy products for our local community and beyond. Our growing product line currently includes fresh milk, flavored drinks, butter, yogurt, cheese, and ice cream.

We’re a hardworking, collaborative team that takes pride in making great products together. As Ballerina Farm continues to grow, you’ll have the opportunity to learn, contribute, and be part of building something special from the ground up.

Ballerina Farm is seeking an inspired Head Cheesemaker to help build and grow a world-class cheese program at Ballerina Farm. Currently focused on soft‑ripened cheeses, this role will have the opportunity to develop new products, refine our cheese making practices, and lead the production and aging process from start to finish.

The ideal candidate brings strong technical cheese making experience, a passion for the science and craft of cheese, and an understanding of both traditional and modern production methods. They have a high standard for quality and are equally comfortable working hands‑on as they are developing production systems, maintaining consistency, and training and leading a team.

• Batch Production:
  Accurately weigh, measure, and mix raw ingredients according to established recipes for milk, cheese, butter, yogurt, and ice cream.
• Machine Operation:
  Safely operate and monitor dairy equipment, including pasteurizers, bottle fillers, and separators.
• Sanitation (CIP/COP):
  Perform daily cleaning and sanitizing of vats, pipes, and tanks using Cleaning-in-Place (CIP) and Clean-Out-of-Place (COP) protocols to meet strict food safety standards.
• Quality Assurance:
  Monitor processing temperatures and times; conduct basic lab tests for fat and solids content to ensure consistent quality.
• Packaging & Inventory:
  Package finished goods, apply accurate labeling and date codes, and move stock to cold storage or shipping areas using the FIFO method.
• Documentation:
  Maintain precise production logs and regulatory records required by the FDA/USDA or state health departments.
• Lead the day-to-day cheese production program, ensuring products are produced safely, consistently, and according to established recipes and quality standards.
• Manage production schedules and coordinate cheese production with overall food production, inventory, and sales needs.
• Conduct trials and document results to improve recipes, processes,…