Goat Cheese Making Training
This training equips participants with comprehensive skills to produce premium goat cheeses like fresh chèvre, semi-aged tomme, and crottin from farm-fresh milk. Covering milk hygiene and testing, precise processing with cultures and rennet, HACCP food safety protocols, costing, batch planning, labeling, and packaging, it enables the launch or enhancement of a safe, profitable goat cheese business suitable for agribusiness ventures.
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on expertise in crafting fresh chèvre, semi-aged tomme, crottin, and flavored goat cheeses with reliable quality. Master essential techniques including milk hygiene, quality testing and handling, accurate process controls, use of cultures and rennet, HACCP-driven food safety measures, small-scale production costing, batch scheduling, labeling requirements, and packaging strategies to establish or improve a secure and lucrative goat cheese operation.
Elevify advantages
Develop skills
- Master fresh chèvre production through pH control, curd handling, draining, salting, and packaging techniques.
- Develop skills in semi-aged goat cheese making, including rennet management, pressing, rind development, and aging room control.
- Ensure high goat milk quality with hygiene practices, testing methods, chilling processes, and rejection standards.
- Implement HACCP principles and SSOPs to manage hazards, maintain sanitation, and achieve regulatory compliance.
- Plan profitable production batches by costing milk, scheduling operations, setting margins, and determining shelf life.
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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