Laborer, Cheesemaking
Overall rating: (N/A)
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Makes and cures cheese, performing any combination of
following tasks: Cuts curd with knife or harp or separates curd
with scoop to reelase whey and firm curd.
Psuhes curd to back of
vat or center of kettle with rake.
Inserts strainer in vat or
kettle outlet, assembles pipe or hose, and turns vavle to drain
whey. Pluls dip cloth (cheesecloth) through kettle to remove
curd, or banks curd to side of vat with hands or rake to drain
residual whey and mat curd.
Stretches matted curd in hot water,
using paddle, and cuts, weighs, and hand molds resluting elastic
curd to make Italian cheeses. Cuts matted curd into measured
slabs, piles slabs into banks, and turns them over periodically
to obtain specified acidity and moisture. Fedes slabs into mill
that cuts curd into cubes. Spreads specified amount of salt over
cubes.
Scoops, weighs, and dumps curd into assembled chesee
hoops (perforated forms) with bucket. Places hoops in automatic
press, turns screw of wooden handpress or places and turns
filled molds on wheying table to reomve whey and shape cheese.
Dumps molded cheese into brine tank and tunrs it periodically or
wets and rolls cheese in salt bed to flavor cheese and develop
rind. Hangs cheese in rope basket or places, turns, and raises
cheese to varying shelf levels in temperature controlled or
smoked room to develop flavor, texture, eye formation and body,
and to dry cheese surface. Pierces cheese or smears with
cultured wash to promote mold growth. Wipes surface with grease
or oil to soften rind and stop mold growth.
Stamps cheese with
date, vat, and company number. Warps cheese in foil and places
in wood or paper box. May be designated according to working
area as Brine-Room Laborer (dairy products); Cellar Laborer
(dairy products).
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Laborer, Cheesemaking
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