4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
The Cheesemaker Course provides a practical guide to producing consistent, high-quality cheese. You'll learn about milk composition, quick intake testing, pasteurisation basics, culture and rennet management, and accurate curd handling for semi-hard cow and young lactic goat varieties. Gain expertise in ageing room operations, preventing defects, quality assessments, lab analyses, troubleshooting techniques, and straightforward record-keeping systems that enable reliable, scalable production.
Elevify advantages
Develop skills
- Dairy lab testing: conduct pH, acidity, plate counts and salt checks confidently.
- Process control: establish and modify time, temperature, moisture and salt for safe cheese.
- Defect prevention: halt cracks, chalkiness and late gas with quick, practical solutions.
- Milk quality control: assess, accept or reject milk using rapid on-site techniques.
- Cheesemaking records: create batch logs, SOPs and trends for consistent results.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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