Resume posted by andreas_aridas in Manufacturing.

Desired position type: Full-Time
Location: Alexandria, Alexandreia, Greece Decentralized Administration of Macedonia and Thrace, Greece

Contact andreas_aridas


Experienced Cheesemaker, worked at every stage of white cheese, goat cheese and feta production, from culturing to ripening and packaging.



Operated on machinery and equipments effectively from a control room.
Formulated and developed new cheeses and oversaw for maximum yield and quality product.
Maintained hygienic condition throughout manufacturing process and equipments.
Supervised and checked on the production of cheese with advanced process
and record system.
Quick learner and highly adaptable
Open-minded and task-orientated
Capable of learning easily, in short period new information and retaining easily
large amounts of data
Open-minded and friendly, easily fitting in and adapting to new situations

2006: Health and Safety-Accident Prevention (AWARDED)
2012: Safe Handling of Chemicals (AWARDED)

2001: BRC certificate for the production process of feta cheese.
2007: Superior Taste Award for “MEVGAL Feta” and “MEVGAL Goat’s Cheese” by the International Taste and Quality Institute (ITQ). Innovation award for product range “ALOIFOTI” (spreadable feta cheese) at ANUGA International Trade Fair.

MEVGAL S.A. (Feb 2008-present) Thessaloniki, GREECE
Master Cheesemaker
Cook milk specified ingredients to make cheese, according to formula
Pasteurize separates milk to obtain prescribed butterfat content
Turn valves to fill vat with milk heat milk to specified temperature
Dump measured amounts of dye starter into milk
Start agitator to mix ingredients
Test sample of milk for acidity allows agitator to mix ingredients until specified level of acidity is reached
Dump mixes measured amount of rennet into milk
Stop agitator to allow milk to coagulate into curd
Pull curd knives through curd or separates curd with hand scoop to release whey
Observe thermometer, adjusts steam valve, and starts agitator to stir cook curd at prescribed temperature for specified time
Squeeze and stretches sample of curd with fingers extends cooking time to achieve desired firmness or texture
Give directions to Cheesemaker Helper or other workers to make curd, drain whey from curd, add ingredients, like seasonings, or mold, pack, cut, pile, mill, dump, and press curd into specified shapes
Direct other workers who immerse cheese in brine or roll cheese in dry salt, pierce or smear cheese with cultured wash to develop mold growth, and place or turn cheese blocks on shelves to cure cheese
Taste, smells, feels, and observes sample plug of cheese for quality
Record amounts of ingredients used, test results, and time cycles
Make variations in time cycles ingredients used for succeeding batches
Dump specified culture into milk or whey in pasteurizer to make bulk starter
MEVGAL S.A. (Feb 2000-Jan 2008) Thessaloniki, GREECE
Cheesemaker Helper
Operated dairy processing equipment performed following tasks to assist Cheesemaker in making cheese
Separated pasteurized milk, using dairy processing equipment
Started pump, turned valves and observes gauges to fill cheese vats with specified amount of milk maintain specified temperature in vats
Dumped dye starter into milk
Started agitator to mix ingredients
Dumped rennet into vat to coagulate milk into curd
Dumped, pressed, and salted curd
Pierced, washed, and turned cheese blocks to cure cheese
Operated washing machine and extractor to clean dry cloths
EDUCATION: Vocational Education School, Veria, Imathia, Greece (AWARDED)


  • 9 years experience

Spoken Languages

    * Greek – Mother tongue * English – Very good use of written and spoken English. Excellent use of the technical terminology.