Artisanal Cheese Making Course
This course teaches every essential step in artisanal cheese making, from selecting milk and preparing cultures to moulding, salting, aging, and ensuring food safety. Participants will produce consistent, high-quality semi-hard cheeses suitable for professional kitchens and restaurant menus, gaining confidence in troubleshooting and quality control for reliable, marketable results.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on skills to make professional semi-hard cheeses. Master milk chemistry and selection, starter cultures, rennet use, curd cutting, moulding, pressing, and accurate salting techniques. Learn to manage aging rooms, care for rinds, implement HACCP safety protocols, and troubleshoot problems for batches that are safe, stable, full of flavour, and ready to sell with assurance.
Elevify advantages
Develop skills
- Master curd cutting, pressing, and salting for semi-hard cheeses.
- Tune milk solids, starters, and rennet for professional results.
- Control aging room humidity, temperature, and rind care for best flavour.
- Conduct quality and safety checks with CCPs, pH, salt, and micro tests.
- Evaluate sensory profiles, troubleshoot issues, and optimise for gastronomy.
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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