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Artisanal Cheese Making Course

Artisanal Cheese Making Course
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.
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 I work for.
SilviaNurse
Great course. Lots of valuable information.
WiltonCivil Firefighter

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