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Goat Cheese Making Training

Goat Cheese Making Training
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.
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 where I work.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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