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.