As she turned 56, Rose Buero, a nurse and a passionate cheese lover decided to make a bucket list and put a cheesemaker’s license on the top of it. Some time later she turned her dream into reality and won a licensed cheesemaker scholarship and launched her own small business.
If you would like to become a cheesemaker as well you have generally two options: A side business or a Master Cheesemaker Program.
To launch a small business, it’s a good idea to first attend courses in sanitation, regulatory, issues, flavor, body texture and types of cheeses, though formal classes aren’t necessarily required.
What is required is an appropriate facility that is certified by local health department. Pasteurizers to kill harmful bacteria, drainage systems to drain the whey from the cheese curds and a cooling system to store the cheese are needed to get a license.
Becoming a master cheese maker is even more complicated. To become a licensed Wisconsin Cheesemaker®, for example, you can apply for a special program, which is the first outside of Europe.
The program is intense. The license requires 10 years of cheesemaking experience, plus five years experience with one specific type of cheese.
As you can see, it’s not that easy to become a real cheesemaker, which makes the story of Rose Buero even more remarkable.
Do you feel like becoming a cheesemaker? Rose Buero showed you how to do it, enter here to learn about her story.
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