Artisanal Cheese Making Course
Gain expertise in artisanal cheese making, covering milk selection, cultures, curd processing, moulding, salting, aging, rind management, and food safety protocols including HACCP-based CCPs. Produce consistent, high-quality semi-hard cheeses suitable for professional gastronomy and restaurant menus, with skills in troubleshooting and precise control for every batch.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course provides a hands-on, step-by-step guide to crafting professional-standard semi-hard cheeses. You will learn essential techniques including milk selection and chemistry, starter cultures, rennet dosing, curd cutting, moulding, pressing, and accurate salting. Additionally, master aging room management, rind care, food safety practices, HACCP critical control points, and troubleshooting methods to ensure each batch delivers exceptional flavour, stability, and market readiness.
Elevify advantages
Develop skills
- Master curd cutting, pressing, and salting for semi-hard cheeses.
- Optimise milk solids, starter cultures, and rennet for professional results.
- Control aging room humidity, temperature, and rind care for optimal flavour.
- Implement quality checks, CCPs, pH, salt, and microbial testing per batch.
- Develop sensory profiling, troubleshooting, and gastronomic optimisation skills.
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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