Bringing the good word on curd to our schools
Recently our Sales and Marketing Director, Emily Davidson, paid a visit to Mountainside High School in Beaverton to teach the good word on curd.
¨When I was a teenager, cheesemaking was not on anyone´s radar as a hobby, let along a career. I did not grow up in a household that valued good local food, but that was normal. Now, there is so much more information, more access and more interest in better food. Cheesemaking is still a mysterious world to most people. It´s hard to make well, and there is a lot to learn that will not likely be familiar to start. I want to show people, especially young people looking for their career path, that making cheese is within reach. I love it when I can apply science to food, especially food that has been made in simple traditions for hundreds of years. On top of that, cheese has incredible history and stories, and terrible puns and jokes. ¨Why can’t a goat dance? Because they Lack Toes!¨ Get it? Lactose? …. If you liked that joke, there is a career in cheese for you.
Here is the low down on starting a career in cheese making or mongering.
You do not have to have a college degree to enter.
There are many sizes of creameries to try. Smaller creameries will give you more variety and responsibility. Larger creameries will have a longer career path with growth, but you will likely start out doing mundane tasks.
Some cheese is made on the farm. If you want the opportunity to work with farm animals, and make cheese, there are creameries that can offer this fun variety.
If you love talking with people, you will be great as a monger.
You do not have to know all the cheese in the world. Start out with a few favorites and learn on the job.
Cheese people are a riot. We don’t make much money, but that’s not why we’re here. We love the work, the people, and the product.
Are you a teacher or lead a community group? I am always available to talk to your class about making cheese! Tots, teens and everything in-betweens.”
You can reach out to Emily directly at emily@portlandcreamery.com. Thanks for spreading the good word on curd, Emily!