What is a Master Cheesemaker at Saputo?

Becoming a Master Cheesemaker requires years of hands-on experience combined with formal training. In general, candidates must complete specialized training in dairy science and cheesemaking and gain practical experience in cheese production.

It usually takes about 5 to 7 years to become a Master Cheesemaker. At Saputo, the best way to learn is to become an apprentice to experienced Master Cheesemakers in our plants.

There are two possible paths to becoming a Master Cheesemaker at Saputo. The first is through the Operations department. Here, you progress from Cheesemaker to “Apprentice Master Cheesemaker” and then “Assistant Master Cheesemaker” to finally reach the position of Master Cheesemaker.

The second path is through the Technical Services department, where you progress to roles of expertise that can also lead to the position of Master Cheesemaker thanks to solid technical mastery. This means that an employee can start in Technical Services and eventually move to Operations to become a Master Cheesemaker.

In a nutshell, Saputo offers future Master Cheesemakers the opportunity to:

• Develop extensive practical experience in cheese production
• Work under the guidance of seasoned professionals to master the techniques and processes involved in this sector
• Consolidate expertise in dairy science, industrial production processes, and cheese innovation

Our Master Cheesemakers must possess both technical and creative skills, including:

• In-depth knowledge of dairy science
• High precision in production and ripening processes
• Ability to manage budgets to optimize costs
• Leadership and mentoring skills
• Ability to solve problems and innovate to create new cheese varieties

Yes! Saputo is committed to developing the talent of its employees and supporting long-term careers in the dairy industry. We offer aspiring Master Cheesemakers several opportunities to gain experience and grow their careers:

• Internships and co-op programs: we partner with educational institutions to provide hands-on learning in cheese production, quality assurance, and food safety.
• Training and development: Saputo invests in continuous learning through internal programs and mentorship with experienced Master Cheesemakers.
• Career pathways: starting as a Cheesemaker or an Operator, candidates can advance to Assistant Master Cheesemaker and eventually work toward becoming a Master Cheesemaker through experience and specialized training.
• Industry partnerships: we collaborate with organizations and schools offering dairy science and cheesemaking certifications, helping employees access recognized programs.

Working as a Master Cheesemaker at Saputo means joining a team committed to quality, innovation, and collaboration. Here’s what you can expect:

• Entry-level Cheesemakers typically earn around $27–$33 CAD per hour, while senior technical roles can range from $90,000–$135,000 CAD annually, depending on experience and responsibilities.
• Saputo offers a safe, modern production environment with advanced equipment and strict food safety standards.
• Our culture is people-oriented and inclusive, encouraging teamwork, ownership, and continuous improvement.
• Hands-on involvement in cheese production, quality control, and process optimization.
• Physical activity is part of the role, including handling equipment and working in temperature-controlled environments.
• Flexible schedules and overtime opportunities are available, with breaks and safety measures prioritized.

A Master Cheesemaker can specialize in all types of cheese! This includes fresh varieties such as mozzarella, classic aged cheeses such as cheddar, Gouda, and Parmesan, as well as specialty artisanal cheeses.

Not exactly:

• The title of Master Cheesemaker is the highest level of recognition, obtained after years of experience and training
• A Cheesemaker is someone who produces cheese, often on an artisanal or industrial scale
• A Cheese Specialist is someone with in-depth knowledge in this field. In Technical Services, there are three levels of specialists: Intermediate, Senior, and Expert. The latter are mainly focused on project execution. The Master Cheesemaker is “THE” person responsible for the financial performance and quality of the products produced by the factory