France 2030
Challenge Lycées Agricoles
#MétierDuLait – Corinne Mercier, cheese packaging line manager
Corinne has evolved within the Milleret Cheese Company for more than thirty years. Her interesting career path has allowed her to take on more responsibility and witness first-hand how the role of cheese packaging line manager has modernised and transformed.
France Terre de Lait (FTDL) : Hello Corinne, could you briefly introduce yourself to our readers?
Corinne Mercier : Hello, I’m Corinne Mercier and I’m 54 years old. I have been working at Milleret cheese company for 34 years now. I work in the ‘packaging’ section, just before the shipping stage.
FTDL : How did you get into this career?
C.M. : After completing a baccalaureate diploma in sales techniques, I enrolled in a summer placement working at Milleret Cheese company, just a few kilometres from my home. I was 20 at the time, and really enjoyed the role, which gave me the opportunity to be financially independent. At the end of the summer, the company offered me a job, which I accepted, and I have never left!
FTDL : In 34 years, you must have seen a lot of changes to your role! What developments have you seen within the company?
C.M. : As a matter of fact, I have watched the cheese company expand! When I first joined, there were 80 of us and the processing facility was still an old mill by the river. There are now more than 200 employees, and the factory is much bigger, much more modern. Over time, we have expanded our product range, and have seen the arrival of new production and packaging lines, and new machinery too. My job has become much more automated, which has made the day-to-day much easier.
FTDL : Can you describe a working day for a packaging line manager?
C.M. : I work alternative morning and afternoon shifts. When I work mornings, I get to the factory by 4.45am and the afternoon shift takes over at 1pm. On arrival, I check the entire packaging line, making sure that the machine settings are in order and there are no mechanical issues. Then I check the manufacturing schedule for the day. The packaging system varies depending on a range of factors, including individual orders, the products, and the paper used. I obviously brief my team on the day’s schedule and talk them through specific tasks for the day. I adhere to very stringent health and safety standards. The cheese leaves a thin residue when it comes into contact with the machinery, so we have to dismantle and clean the equipment after each session – the quality of the product and everyone’s safety depends on it.
FTDL : What do you like most about your job?
C.M. : The job combines a human dimension in managing a team, with a more technical aspect, in operating the machinery – two very different roles that make the job really interesting. Personally speaking, I very much enjoy the manual work and the expertise required to operate and manage the packaging line. I find it really rewarding. I also like working on a very wide range of products, including Charcennay, Ortolan and Roucoulons cheeses. These are family-orientated, convivial products that people love. Especially me!
FTDL : What advice would you give to young people looking at the same career?
C.M. : Don’t be scared to give it a go! Listen to your seniors, as their advice and experience can be really useful for progressing your career. Also look out for any job opportunities offered by companies. At Milleret, mentoring programmes allow young people to spend six weeks within the company to learn the basics of the profession. You learn a lot and it can lead to a job at the end. You then have the possibility of progressing through the company, as I did. I started as a basic operator and now I’m packaging line manager, managing a team of up to six people. It’s a real confidence boost and the pay is really good, too. It’s well worth it.
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