from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Cheesemaker Course provides a practical guide to making consistent, high-quality cheese. You will learn about milk composition, quick intake testing, pasteurization basics, controlling cultures and rennet, and handling curds precisely for semi-hard cow and young lactic goat cheeses. You will also master managing the aging room, preventing defects, conducting quality checks, performing lab tests, troubleshooting issues, and using simple record-keeping systems to support reliable and scalable production.
Elevify advantages
Develop skills
- Dairy lab testing: confidently perform pH, acidity, plate counts, and salt checks.
- Process control: set and adjust time, temperature, moisture, and salt for safe cheese production.
- Defect prevention: quickly fix cracks, chalkiness, and late gas issues with practical methods.
- Milk quality control: test, accept, or reject milk using rapid on-site techniques.
- Cheesemaking records: create batch logs, SOPs, and trend analyses for consistent results.
Suggested summary
Before starting, you can change the chapters and 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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