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Artisanal Cheese Making Course

Artisanal Cheese Making Course
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.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company where I work.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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