Entry Level Cheesemaker

Who We Are

Shelburne Farms is an education nonprofit on a mission to inspire and cultivate learning for a sustainable future. We offer transformative learning experiences to help educators and students create a better world. Our home campus is a 1,400-acre working farm located on the traditional, unceded and contemporary homelands of the Winooskik band of the Abenaki.

Shelburne Farms recognizes that justice, equity, and access are central to sustainability. We are committed to translating these values into action across the organization by improving equitable outcomes in our culture, programs, and services. Shelburne Farms is working to create experiences of belonging for all, including BIPOC, LGBTQ+ communities, people with disabilities, and people of all economic realities.

4 days/week, working 10-hour days, from 6:30am
-4:30pm; one weekend day per week required

Shelburne Farms is an education nonprofit on a mission to inspire and cultivate learning for a sustainable future. We realize our mission by integrating three key areas of activity: our programs, place, and products.

You’ll support one of our many tangible expressions of the Farm’s mission and goals by collaborating with other farm operations in producing, aging, packaging and shipping our excellent cheddar cheese (along with other farm products). The cheese team is integral to supporting a healthy local food system and providing an inspiring farm-based campus for learning for the Farm’s various programs and activities.

• Lead a cheese production day throughout every step of the process from the arrival of milk to final press. Make cheese in either a Lead or Assist capacity on average 3 days per week. Work closely with the Head Cheesemaker to adjust the daily make process based on changes in the milk.
  • It is reasonable for training to last approximately 1-2 months, and competency to be achieved after approximately 6 months.
• Assist with cheese processing 1-4 days per week. This includes preparing batches of cheese to be processed; printing labels; cutting, waxing, packaging, and accurately labeling cheese for retail sale; precise record keeping.
• Participation in food safety and sanitation programs. This includes daily cleaning and sanitation, record keeping, internal monitoring and quality assurance.
• Assist with equipment maintenance and calibrations.
• Participate in our weekly sensory program. Work with our Tasting Team to grade batches of cheese and track cheese quality.
• Assisting in performing order fulfillment and shipping throughout the year. This will become the main job responsibility during the month of December.
• Lead Farm visitors through the Meet the Cheesemaker education program that happens daily during the summer (expected after approximately 2-6 months)
• Become proficient in an additional project or responsibility in the cheese department (expected after 2-6 months). Examples include, but are not limited to:
  • Hauling the milk from the dairy to the cheese facility 1-2 mornings per week.
  • Providing sales and marketing assistance at farmer’s markets, food shows, demos, etc. weekly during the summer and other times as needed.

• Availability to work four days a week, 10-hour shifts (6:30 am - 4:30 pm), with some overtime depending on the work week. Ability to work one weekend day/week.
• Committed to translating the values of equality into action as we foster a welcoming working and learning environment for all program participants, guests, and staff.
• We foster a learning environment and welcome candidates with all levels of skills, knowledge and experience working in the food processing industry. However, no food processing or cheese making experience is necessary to apply.

Not required to apply but will greatly assist in your training and onboarding process

• Passionate about artisanal cheese and excited to become a cheese maker.
• Food manufacturing experience.
• Good Manufacturing Practices (GMP), cleaning and sanitation, and food safety.

The physical demands…