Goat Cheese Making Training
This course teaches comprehensive goat cheese making, from farm-fresh milk handling to producing premium chèvre and tomme varieties. Participants gain expertise in milk quality assurance, cultures and rennet application, stringent food safety via HACCP, precise costing, and compliance strategies to establish or enhance a profitable goat cheese enterprise in agribusiness.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Gain hands-on, step-by-step expertise in crafting fresh chèvre, semi-aged tomme and crottin, plus flavoured goat cheeses with reliable quality. Master milk hygiene, testing and handling; exact process controls; cultures and rennet; HACCP food safety; small-scale costing; batch planning; labelling; and packaging to start or improve a secure, lucrative goat cheese production line.
Elevify advantages
Develop skills
- Master fresh chèvre production: control pH, curd handling, draining, salting, and packaging.
- Produce semi-aged goat cheeses: manage rennet, pressing, rind development, and ageing room conditions.
- Ensure goat milk quality: apply hygiene protocols, testing, chilling, and rejection criteria.
- Implement HACCP and SSOPs: control hazards, maintain sanitation, and ensure regulatory compliance.
- Plan profitable batches: calculate milk costs, schedule production, set margins, and determine 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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