This job is as goudas it gets.
An un-brie-lievable position is open at the Center for Dairy Research at the University of Wisconsin-Madison — and it looks really grate.
The new hire, whose official title is “descriptive sensory panelist,” will taste dairy products — namely, 24 cheese samples and 12 pizzas per week for $15 an hour.
“It’s crucial work to ensure the cheese produced in Wisconsin and across the country is as fresh, delicious, and consistent as it can possibly be,” Brandon Prochaska, sensory coordinator at the Center for Dairy Research, told The Post in an email Thursday.
Prochaska said the response to the job ad has been “very exciting as well as humbling.”
The posting reads: “Once hired, we will train you to become part of a group of expert tasters capable of verbally describing their sensory experience on the basis of appearance, texture, taste and aroma attributes for research and product development purposes.”
It gets even cheddar — panelists only have to be available for up to three sessions per week, with one session taking place over a three-hour period — so a total of nine hours per week.
However, applicants must brie located in Wisconsin to take the job, as it’s an in-person role — if you’re in New York, it’s nacho thing.
According to the listing, there are no minimum requirements to apply — the center simply has a preference for “previous sensory panelist experience.”
Day to day, employees would be responsible for “describing a range of food products in terms of appearance, texture, aroma, and flavor,” as well as “actively” participating and collaborating in “descriptive panel discussions describing product attributes, attribute definitions, creation of scales, and reference anchoring.”
The Center for Dairy Research boasts more than 30 specialists with over 300 years of combined experience in food and dairy manufacturing.
They describe themselves as your “doctor on call” for the dairy industry.
The center employs around 20 panelists, who have been testing mozzarella cheese as cheese cubes, pizzas, and shreds. They are also evaluating a shelf-stable snack made with cheese instead of flour.
But if you’re not keen on trying cheese all day, or perhaps you’re lactose intolerant, don’t be bleu. There are other food tasting postings to consume.
Canada’s Candy Funhouse was recently in the market for its first chief candy officer, with an annual salary of $100,000.
The new employee is responsible for taste-testing over 3,500 kinds of candy each month and deciding if they’re “Candy Funhouse-worthy.”
And, in April 2021, a company was hiring someone to travel to MLB games to taste test hot dogs.
The lucky wiener would have to judge the meat’s appearance and color and the quality of the bun, among other attributes.
