AUGUST 9, 2016

Lazy Lady Farm, a small goat dairy and cheese operation located in northern Vermont, is seeking a full-time (ie 40 hrs/week), long term (ie able to commit for minimum of one year, ideally longer) employee, to begin immediately. The preferred applicant is one who has a desire to do any and all farm tasks, a curiosity about how the farm functions and a willingness to participant in all that we do here. The applicant must also be able to work quickly and efficiently as production has a cost to it. This is not a job for someone low key. This is a job for someone who is excited about the cheese world and farm work.
About the day-to-day: the work week is Sunday through Thursday. Mornings are spent either in the cheese room hooping cheese and washing forms or in the cave wrapping, flipping, washing and brushing our cheeses. After a 3-4 hour break in the mid-day, there is a milking shift (including barn chores) that begins at 5 pm, and ends at 8pm.
The ideal candidate will have at least some background in farming or animal husbandry and/or food service, boundless energy and a strong desire to learn and contribute. Attention to detail and ability to absorb and apply new information is essential — training is rigorous, the learning curve is steep and you will be expected to work independently once the training period is complete.
Training pay for the first two weeks is $10.50/hour. After the training period, the rate increases to $11.50/hour, and as proficiency and efficiency is acquired it will be raised to $13/hour. Housing is not available on the farm, but can be arranged in convenient proximity to us. Having a car is a must, as is the grit to survive our long (but breathtakingly beautiful) winters.
Lazy Lady has been in business since 1987. We milk 40 registered Alpine and Saanen dairy goats and produce about 375 lbs of cheese per week, roughly 12 differently styles in all. The farm is off grid and electricity is made with solar panels and a wind generator.
Serious inquiries can email Laini Fondiller:, with Cheesemaker’s Assistant in the subject line. We are looking to hire someone immediately (ie by the first week of September).

North Branch Farm-

Monroe, Maine, December 21, 2016

North Branch Farm:

Cheesemaker & Manager (one position)-

Our farm has a herd of eleven (and increasing) grass-fed, mixed-breed cows, including Canadiennes, Jerseys, Brown Swiss, and American Milking Devons, which we milk seasonally from May through December.  Over the last two years, we set up all the infrastructure to produce hard, cave-aged cheeses for local and mail-order wholesale, but a change in farm partnerships lost us our cheesemaker and we are looking for someone to step into this essentially “turn-key” situation.

We are looking for someone to make cheese starting in May, manage and market the cheese made last season, and do the recordkeeping and bookkeeping for the creamery.  Although we are set up for a particular product and market, we are most interested in hiring someone with experience even if their business plan is different from what has happened here so far.

We expect this position will require 25-30 hours per week during the milking season and less during the off-season; this operation is part of a larger farm where other work could bring the hours up to full time if it works for all of us.  Compensation is negotiable, hourly at least to start with, and based on experience, and housing and farm produce could be part of the pay.

The creamery is set up with a cheese make room where milk is pumped from the bulk tank (in a different building) to the cheese vat.  The make room is attached both to a brine room equipped with a Coolbot, shelving and a brine tank and to a pack room for office work and for wrapping and packing cheeses for market/shipping.  Across the road is a beautiful, poured concrete, 380 square foot cheese cave buried into a hill and set up for active and passive climate control.  We have approximately 2500 pounds of cheese aging now, of two different varieties, that will need affinage and marketing in 2017.

Our farm strives for integrity, environmental responsibility and fun at all levels.  Our electricity is supplied by grid-tied solar; we use horse, tractor and hand power on the farm; and our hot water (including in the creamery) is wood-heated.


Tyler Yentes