Illustration by Iris Busjahn<\/p>\n\n\n\n
Fresh mozzarella, vecchio, gouda, provola, fior di pizza, beer cheese, curd\u2014how does a young guy like me know about so many different styles of cheese? Well, it all started when I was in high school and wanted to make some money.<\/p>\n\n\n\n
Caputo Brothers Creamery is an easy commute from where I grew up. One day I walked in and introduced myself, asking if they were hiring. I met the owner, David Caputo, and after a conversation and a handshake, I had myself a job. I was grateful for the opportunity because I knew I didn’t have the best reputation around town, so it meant a lot that David took a chance on me, and I was ready to give it my all. <\/p>\n\n\n\n
My first job at the creamery was labeling and sealing bags of cheese for the retail store. From there, I helped clean vats, tables, and floors. While I worked, I watched my fellow coworkers, observing their practices and learning more about the organization behind the scenes.<\/p>\n\n\n\n
Once I proved I was a responsible, dedicated employee, I learned how to make cheese. The first cheese I made was ricotta, which is relatively easy, and one of my favorites. Over time, I learned how to make every Caputo Brothers cheese. While there are many nuances I\u2019m still mastering, I\u2019m comfortable with the basic science of cheesemaking.<\/p>\n\n\n\n
Being on the Caputo Brothers team feels like I\u2019m part of a family. This group is welcoming and generous, and it feels great knowing management is always willing to hear what I have to say and consider my ideas. This style of open communication has been mutually beneficial for both the company and me. For example, I suggested implementing a third shift, which allows more time to focus on creating new cheeses and expanding our product line. Additionally, I have a great work\/life balance. Flexible scheduling combined with understanding each employee\u2019s strengths allows everyone to look forward to their shift, smile throughout the day, and genuinely enjoy their job.<\/p>\n\n\n\n
Despite my inexperience and shy demeanor, I\u2019m so glad that the Caputo family was able to see my potential and give a 15-year-old an opportunity. Caputo Brothers and my fellow coworkers will always hold a special place in my heart.<\/p>\n","protected":false},"excerpt":{"rendered":"
Trenton Speer may be too young to have a beer, but he’s already raked up years of cheesemaking experience. <\/p>\n","protected":false},"author":114,"featured_media":47427,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[590],"tags":[],"coauthors":[34529],"class_list":["post-47426","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ruminations"],"acf":[],"yoast_head":"\n