Artisanal Cheese Making Course
Gain expertise in artisanal cheese production, from selecting quality milk and managing cultures to perfecting curd handling, salting, aging, and safety measures. Produce consistent semi-hard cheeses that meet professional standards for gastronomy and restaurant use, ensuring every batch excels in flavor and stability.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides hands-on guidance to craft professional semi-hard cheeses. You will cover milk selection, starter cultures, rennet use, curd processing, molding, pressing, salting techniques, aging controls, rind management, safety protocols, and troubleshooting for reliable, tasty results ready for market.
Elevify advantages
Develop skills
- Master semi-hard cheese production through precise curd cutting, pressing, and salting.
- Fine-tune milk quality, starter cultures, and rennet for consistent professional outcomes.
- Control aging environments with optimal humidity, temperature, and rind maintenance.
- Implement quality and safety protocols including CCPs, pH monitoring, and microbial testing.
- Develop sensory evaluation and troubleshooting skills to refine texture and boost flavor.
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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