Author Topic: Hello from Northern Ontario! Young Professional cheesemaker. (Pictures Added)  (Read 1380 times)

Offline Anneliese

  • Young Cheese
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  • Location: Ontario, Canada
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  • Cheesemaker as my profession, but all to learn
Introductions to all.

 I am a recent Food science grad, who was lucky and landed an internship as Quality Assurance Specialist on an artisinal sheep dairy farm in Ottawa, Ontario after graduation.

My Stagemaster taught me about sheeps milk, cheese yogurt and ice cream, and now I've moved on to a medium sized industrial dairy operation, 60 000L to 75 000L of cows milk a week with 3 000L to 6 000L of goats milk every two weeks.

In total, I've been making cheese for only 9 months (full time job) so I am new and have lots to learn.

Our usual weekly production looks like this, with 2 cheesemakers, and 3 cheesemakers helpers (and one pasteurizer)

Monday: 12 000L white cheddar curd, 10 000L color cheddar curd 500-1 000L Cotija

Tuesday 16 000 L Cheddar, 2 500L Queso Fresco or Queso Blanco

Wednesday: 8 000 L Asiago/Parm/Romano 10 000L Mozz/Pizza Mozz 500L Blue cheese

Thursday: 10 000L Monterey Jack/Asiago/Mozz 500L brie  And whatever goats milk we have that week

Friday: No production

Saturday: No Production

Sunday: No production


I attached a couple pictures of my first batch of sheeps milk feta which I still have some in the frige if anyone wants to see how it stood to a long brine.

A couple pictures of a trial baked pear honey camembert we did for a food festival

Also a few pictures of the ewes on the farm.


« Last Edit: October 29, 2016, 02:15:01 PM by Anneliese »
Young newbie cheesemaker working in an industrial cheesemaking factory.

Offline Danbo

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Re: Hello from Northern Ontario! Young Professional cheesemaker.
« Reply #1 on: October 28, 2016, 03:30:45 AM »
Welcome to the forum. :)

john H

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Re: Hello from Northern Ontario! Young Professional cheesemaker.
« Reply #2 on: October 28, 2016, 09:55:05 AM »
Hello Anneliese and welcome. I look forward to seeing some of your cheese wheels. Rule number 1 we love pictures.  ;)

Offline Anneliese

  • Young Cheese
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  • Location: Ontario, Canada
  • Posts: 9
  • Cheeses: 4
  • Cheesemaker as my profession, but all to learn
Thank you John H and Danbo. I added a few pictures. not anything impressive.

This week we are doing a soft wine ripened goat cheese that I will post pictures and recipe procedure.
Young newbie cheesemaker working in an industrial cheesemaking factory.

Duntov

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Welcome!  I envy your source of milk for sure.  AC4U.

Offline awakephd

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Welcome to the forum!
-- Andy

Offline Anneliese

  • Young Cheese
  • **
  • Location: Ontario, Canada
  • Posts: 9
  • Cheeses: 4
  • Cheesemaker as my profession, but all to learn
Thank you for the cheese Duntov! I sure do miss using milk from sheep I milked myself and pasteurized for cheese and yogourt, compared to receiving a milk truck with 30 000L, even if all our milk is from within 50km, and fresh the same day, it's just not the same.

and thank you awakephd
Young newbie cheesemaker working in an industrial cheesemaking factory.