Cheese Making Course
This course teaches the essentials of making semi-hard cheeses, from milk selection and processing to maturing, with emphasis on safety, hygiene, and quality control for consistent results.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This Cheese Making Course provides a straightforward, hands-on guide to producing safe and consistent semi-hard cheeses. You'll learn about choosing milk, its makeup, and heat processing, get the hang of starter cultures, using rennet, and managing curds, then perfect shaping, pressing, salting, and maturing. Plus, you'll build strong know-how in cleanliness, risk management, testing, record-keeping, and shelf-life checks for dependable, top-notch batches.
Elevify advantages
Develop skills
- Safe creamery workflows: manage hazards, cleanliness, and cross-contamination.
- Milk prep mastery: choose, test, and standardise milk for semi-hard cheeses.
- Precision curd handling: cut, cook, and press curd for the right texture and moisture.
- Aging room control: handle rind care, humidity, and defects for steady quality.
- Compliance-ready records: create 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 workloadWhat our students say
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