Looking for Cheesemaking Apprentice

Abbot Hill Creamery of Temple-Wilton-Community Farm is looking for a passionate individual interested in managing and running a community creamery.

The creamery processes approximately 200-280 gallons of cow’s milk weekly. We currently make 10 different types of cheese, ranging from yogurt, quark, mozzarella, to asiago, raclette, and aged alpines.

Necessary Qualities of a Cheese Apprentice

• Loves & eats cow’s milk cheese

• Sincere interest in learning how to make and sell cheese

• Hard working with a strong attention to detail

• Gives attention to cleanliness and takes joy in cleaning (70% of cheese making is washing!)

• Always tries to give their best

• Ability to work alone and take on responsibilities

*Additionally a love for animals, an interest/passion for biodynamics, and willingness to occasionally participate in the vegetables and dairy.

What you will learn

• Making cheese, including (but not limited to) Gouda styles, Alpine styles, Quark, Camembert, Mozzarella, and Feta styles.

• Raw milk handling

• Yogurt making

• Cave Management (washing, brining, flipping, and overall age management of cheese)

• Selling and marketing cheese (crucial skill as a cheesemaker)

Accommodations

As an intern with us, you will be provided with a bedroom in a beautiful apartment with other farmworkers, access to all foods produced by the farm, and a stipend which begins with a trial month at $1,200 and after that becomes $1,400 per month.

This is a practical training in cheese making. What you learn will depend heavily on what you wish to learn and are capable of. There is also space to do your own projects like making/developing a new cheese. 

If you are interested in making cheese with our small and diverse creamery, please contact our friendly cheese maker Imani at abbot.hill.creamery@gmail.com