Cheese Making Course
This hands-on course teaches the art of making safe, uniform semi-hard cheeses, covering milk selection, curd management, shaping, pressing, salting, maturing, and essential hygiene and quality control practices.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Cheese Making Course provides a straightforward, hands-on guide to creating safe and uniform semi-hard cheeses. You will learn about choosing milk, its makeup, and heating methods, become skilled in using starter cultures, rennet, and managing curds, and then perfect the processes of shaping, pressing, adding salt, and maturing. Additionally, you will build strong abilities in cleanliness, risk management, quality checks, record-keeping, and assessing storage life to ensure dependable, top-notch results.
Elevify advantages
Develop skills
- Safe creamery workflows: manage risks, cleanliness, and prevent cross-contamination.
- Milk prep mastery: choose, examine, and adjust milk for semi-hard cheeses.
- Precision curd handling: slice, heat, and press curd for perfect texture and moisture.
- Aging room control: handle rind maintenance, moisture levels, and issues for steady quality.
- Compliance-ready records: create testing, tracking, and batch documentation.
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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