Cheese Making Course
This course offers practical training in crafting semi-hard cheeses, covering milk selection, culture and rennet use, curd handling, pressing, salting, maturing, and essential hygiene and quality control practices for consistent, safe production.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Cheese Making Course provides a straightforward, hands-on guide to making safe and uniform semi-hard cheeses. You'll learn about choosing milk, its makeup, and heating methods, get the hang of starter cultures, using rennet, and managing curds, then perfect shaping, pressing, salting, and maturing. Plus, you'll build strong know-how in cleanliness, risk management, testing, record-keeping, and shelf-life checks for dependable, top-notch results.
Elevify advantages
Develop skills
- Safe creamery processes: handle risks, cleanliness, and preventing cross-contamination.
- Milk preparation expertise: choose, check, and adjust milk for semi-hard cheeses.
- Accurate curd management: slice, heat, and press curd for the right texture and moisture.
- Maturing area oversight: look after rind, moisture levels, and issues for steady quality.
- Record-keeping for standards: create testing, tracking, and batch records.
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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