Artisanal Cheese Making Course
Dive into the full process of artisanal cheese making in this comprehensive course. From choosing quality milk and handling cultures, to perfecting moulding, salting, controlled aging, and strict food safety protocols, you'll build the skills to produce reliable, premium semi-hard cheeses ideal for professional kitchens and impressive restaurant dishes. Master troubleshooting and quality checks to elevate your craft consistently.
flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This Artisanal Cheese Making Course offers a hands-on, detailed guide to crafting top-quality semi-hard cheeses that meet professional benchmarks. You'll cover selecting the right milk and understanding its chemistry, using starter cultures, dosing rennet accurately, cutting curds properly, as well as moulding, pressing, and salting with precision. Gain expertise in managing aging rooms, caring for rinds, ensuring safety through HACCP critical control points, and solving common issues, ensuring each batch delivers great flavour, stability, and market readiness.
Elevify advantages
Develop skills
- Master semi-hard cheese production: perfect curd cutting, pressing, and salting techniques swiftly.
- Fine-tune milk and cultures: optimise solids, starters, and rennet for professional-grade outcomes.
- Control aging rooms expertly: manage humidity, temperature, and rind maintenance for superior taste.
- Conduct thorough quality and safety assessments: implement CCPs, pH, salt, and microbial testing per batch.
- Excel in sensory evaluation and fixes: analyse texture, resolve defects, and refine for culinary excellence.
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 workloadWhat our students say
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