Currently, Meadow Creek Dairy is hiring for the following positions:

Who We Are

Meadow Creek Dairy is a seasonal grazing dairy producing award-winning raw milk artisanal cheeses in the Blue Ridge Mountains of Virginia. For over a quarter-century, we have worked to create rich mountain pastures, the sturdy, healthy cattle that would thrive on them, and finally the cheeses that would compliment both.

We are committed to a sustainable system that matches the natural cycle of the pastures to the natural cycle of the cows. However, making cheese from seasonal milk does have unique challenges that have shaped the characteristics of our cheeses.  Over the years we have honed our craft to create a truly unique catalogue of cheeses which change with the seasons.

None of this would have been possible without a great deal of hard work and dedication. Over the years, we’ve grown to be less a team than a community, with over half of us living on the farm itself. April 2020 will mark our  32nd year of farming and our 22nd season of cheesemaking.  

Who We’re Looking For

We need enthusiastic workers with an interest in challenging their knowledge and learning new skills, a willingness to handle physically rigorous and hands-on tasks, and a dedication to both personal achievement and the team’s success.

Due to the nature of food processing, Meadow Creek Dairy is a tobacco-free facility. 

Team Positions

All starting positions start in spring and go through December, when contracts will be reviewed and permanent positions offered. Benefits for permanent employees include paid vacation time and full health insurance.

Currently, we’re hiring for:

Cheesemake Assistant

Begins: Spring 2020

An excellent opportunity to develop and expand cheesemaking skills and garner experience with raw, seasonal, grass-based milk. As cheesemake assistant you will assist the cheesemakers in all aspects of cheesemake, from production to quality management, as well as managing the cleanliness of the cheeseroom and cheesemaking equipment and recordkeeping.

Our ideal candidate is passionate, disciplined, and has a strong interest in learning. They take pride in their work and are willing to go above and beyond to achieve excellence. They work well under the pressure of a production environment and have good time management skills; they are resilient and able to adapt to changing circumstances.An ability to work in a team environment is essential; prior experience with food safety standards is a plus.

Skills you’ll take away from this job
  • The fundamentals of making cheese with seasonal raw milk
  • Experience with food science, the principles of sanitation, and HAACP
  • An understanding of the importance of detail in a production setting
  • Ability to see the whole picture and pick up whatever job most needs doing
Responsibilities include
  • Assisting cheesemakers in daily production of cheese, including set-up and put-away
  • Daily cleaning and sanitation of cheeseroom and cheesemaking equipment as required by the food safety plan
  • Removing cheese from brine vats and transferring stacks of cheese into aging cellars
  • Complying with all food safety requirements and Standard Operating Procedures
  • Able to lift up to 50 lbs, and work in a humid environment
  • Must have reliable transportation
  • Capable of working as part of a team
  • Able to pay attention to detail
  • Food handling experience preferred


Interested in this position? Contact us with your resume.


Through the years Meadow Creek Dairy has hosted many people from a variety of countries and backgrounds, all with a common desire: to work hard, learn all they can, and take that knowledge away with them. If that description fits you, read on!

All internships are paid positions. Interns are provided with shared on-farm housing and utilities, including satellite television and internet, and are expected to work 45-50 hours per week. Interns must be physically fit (able to lift at least 50 pounds) and both willing and able to work on their feet all day as part of a team. A valid driver’s license is required. Some experience is preferred, but not essential: a willingness to learn is a must.

Normally our internships begin in April and go through December.

What you’ll take away from an internship in our cheesehouse:

  • The fundamentals of making cheese with seasonal raw milk
  • Basic knowledge of food science, sanitation practices, and HAACP
  • Experience working under pressure in a production environment
  • Good time management
  • Attention to detail

US applicants should fill out the Application for Employment linked above. For international applicants, though you may contact us directly, we will ask you to go through Ohio State’s internship program, which has many resources for making sure the process of obtaining a visa and staying in the US is the best it can be.