Cheese Making Course
This course equips participants with essential skills to produce safe, high-quality semi-hard cheeses through hands-on techniques in milk preparation, curd processing, and ageing, while emphasizing sanitation and compliance.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This Cheese Making Course provides a clear, practical roadmap to producing safe, consistent semi-hard cheeses. Learn milk selection, composition, and heat treatment, master starter cultures, rennet use, and curd handling, then refine moulding, pressing, salting, and ageing. You also gain solid skills in sanitation, hazard control, testing, documentation, and shelf-life evaluation for reliable, high-quality batches.
Elevify advantages
Develop skills
- Safe creamery workflows: control hazards, sanitation, and cross-contamination.
- Milk prep mastery: select, test, and standardise milk for semi-hard cheeses.
- Precision curd handling: cut, cook, and press curd for ideal texture and moisture.
- Ageing room control: manage rind care, humidity, and defects for consistent quality.
- Compliance-ready records: build testing, traceability, 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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