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Artisanal Cheese Making Course

Artisanal Cheese Making Course
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.
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 I work for.
SilviaNurse
Great course. Lots of valuable information.
WiltonCivil Firefighter

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