Artisanal Cheese Making Course
Gain expertise in artisanal cheese production, from choosing milk and managing cultures to moulding, salting, controlled aging, and strict food safety measures. Produce uniform, premium semi-hard cheeses ideal for professional kitchens and exceptional dining experiences, ensuring every wheel delivers outstanding flavour and texture.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides hands-on guidance to craft top-quality semi-hard cheeses meeting professional benchmarks. You'll cover milk selection and chemistry, starter cultures, rennet use, curd processing, moulding, pressing, accurate salting, aging conditions, rind management, safety protocols, HACCP critical points, and issue resolution for tasty, reliable batches ready for market.
Elevify advantages
Develop skills
- Master semi-hard cheese production: perfect curd cutting, pressing, and salting techniques swiftly.
- Optimise milk and cultures: fine-tune solids, starters, and rennet for superior outcomes.
- Control aging environments: manage humidity, temperature, and rind for maximum taste development.
- Implement quality and safety: use CCPs, pH, salt, and microbial checks on all batches.
- Develop sensory skills: assess texture, resolve defects, and refine for culinary excellence.
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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