Artisanal Cheese Making Course
Dive into artisanal cheese making, covering milk selection, starter cultures, rennet use, curd processing, moulding, pressing, salting, aging techniques, rind maintenance, food safety protocols including HACCP critical control points, and troubleshooting methods. Gain the expertise to produce consistent, premium semi-hard cheeses suitable for professional kitchens and restaurant menus, ensuring every batch delivers exceptional flavour, texture, and stability for confident sales.
4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This hands-on Artisanal Cheese Making Course provides a detailed, step-by-step guide to crafting high-quality semi-hard cheeses meeting professional benchmarks. Participants will explore milk selection and chemistry fundamentals, precise starter culture application, rennet dosing techniques, curd cutting methods, moulding and pressing processes, and accurate salting practices. Additionally, master aging room environmental controls, rind care strategies, comprehensive food safety measures with HACCP-based critical control points, and effective troubleshooting to ensure each batch achieves optimal flavour, stability, and market readiness.
Elevify advantages
Develop skills
- Master curd cutting, pressing, and salting for semi-hard cheeses in this concise course.
- Fine-tune milk solids, starter cultures, and rennet dosing for professional-grade results.
- Optimise aging room conditions including humidity, temperature, and rind management for superior flavour.
- Implement quality controls and safety measures with CCPs, pH monitoring, salt levels, and microbial testing per batch.
- Develop sensory evaluation skills to assess texture, troubleshoot issues, and refine cheeses for top gastronomy.
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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