Artisanal Cheese Making Course
This course provides hands-on training in artisanal cheese making, covering milk selection, starter cultures, rennet use, curd processing, molding, pressing, salting, aging techniques, rind care, food safety standards including HACCP critical control points, and troubleshooting methods. Participants will produce consistent, high-quality semi-hard cheeses suitable for professional sale and restaurant menus, ensuring every batch meets industry standards for flavour, stability, and safety.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain practical expertise in artisanal semi-hard cheese production, from selecting quality milk and understanding its chemistry, to using starter cultures and precise rennet dosing. Master curd cutting, molding, pressing, and salting processes, along with aging room management, rind maintenance, food safety protocols like HACCP-based critical control points, and effective troubleshooting to create flavorful, stable cheeses ready for market.
Elevify advantages
Develop skills
- Master semi-hard cheese production through curd cutting, pressing, and salting techniques.
- Fine-tune milk solids, starter cultures, and rennet for professional-quality results.
- Control aging room conditions including humidity, temperature, and rind management for optimal flavour.
- Implement quality and safety protocols with CCPs, pH monitoring, salt levels, and microbial testing.
- Develop sensory evaluation and troubleshooting skills to perfect texture and enhance gastronomic appeal.
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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