Cheesemaking Apprenticeship at Grass-based Sustainable Dairy

Cherry Grove Farm is looking for their yearly Creamery Apprentice!

You will be exposed to the world of farmstead cheese making from the ground up. Learn cheese processes – pasteurizing, safety protocols and HACCP familiarity, handling the curd, basic milk/cheese chemistry, plus the crucial work of affinage. While some work will be side by side with our cheese makers, you will be given many tasks to be done independently once you’ve been trained.

We sell products through our on-site farm store, and wholesale our award-winning cheese to a variety of gourmet stores & restaurants in the New York/Philadelphia area. We also attend regional farmers markets, one of which you will attend weekly in your time with us.

No prior experience is required, but experience with food prep, cheese work or familiarity with farm life is encouraged.

You will learn not only cheesemaking, but also skills in the direct-marketing and how-to of wholesale dairy. Attending a regional farmers’ market will be part of your week. You will also spend time learning the essentials of wholesale work, cutting and packaging orders for delivery week-to-week. You will also be expected to attend and help prep for events occasionally. All of these are fun ways to meet the people who eat and appreciate your work, as well as being a good way to make connections within the local farming and sustainability community.

Housing available: A private bedroom in our on-farm cottage on the 2nd floor. There are offices below, a conference room, shared kitchen downstairs, and a living room to r&r on the 2nd floor. This first floor of this building is public, so cleanliness and neatness are expected. Space includes use of a garden space if you like.

You should have your own car and a valid drivers license.

$1800 monthly stipend plus the value of shared housing steps away work, utilities, internet and laundry in-house. Occasional meat and frequent cheese available with the job too. Outside of on-the-job education, every year we seek out a number of opportunities for our apprentice through the regional cheese guilds or the American Cheese Society. The duration of this position is no longer than 8 months, ideally starting in Mid April.

All inquiries should include a resume, simple cover letter and references to
Please do not call to inquire. We look forward to sharing our passion for cheese with you!

1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens