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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?

This course walks you through the complete cheesemaking process, starting with food safety, HACCP protocols, and milk science before moving into hands-on production of ricotta, chèvre, mozzarella, Cheddar, Brie, and Gorgonzola-style wheels. You'll learn how to control acidification, manage cave aging environments, and troubleshoot common defects. The curriculum also covers recipe standardization, yield calculation, and scaling techniques so your results stay consistent as your operation grows. Supplementary chapters address milk sourcing, whey utilization, sensory evaluation, and the business fundamentals needed to price and sell your cheese profitably.

Elevify advantages

Develop skills

  • Sanitation and HACCP Compliance: Design and execute a food-safe cleaning protocol for a small creamery.
  • Curd Science and Coagulation Control: Manage acidification, cutting, and syneresis to hit target moisture levels.
  • Multi-Style Cheese Production: Produce fresh, aged, washed-rind, blue, and pasta filata cheeses from scratch.
  • Recipe Standardization and Scaling: Write reproducible recipe cards and adjust batch sizes for larger production volumes.

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 are saying

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