Dairy Cheesemaker Course
Master the full dairy cheesemaking process—from milk selection and cultures to aging, safety, yield, and pricing—so you can craft consistent, high-quality cheeses that elevate your gastronomy menu and stand out in today’s artisan cheese market. This course provides comprehensive guidance on producing reliable small-batch cheeses for discerning customers.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Dairy Cheesemaker Course offers a clear, step-by-step guide to producing consistent, high-quality cheeses. You will learn milk selection, cultures, coagulation, cutting, pressing, salting, precise aging controls, hygiene, food safety, yield and shelf life planning, storage, packaging, pricing, and market positioning to design profitable, reliable small-batch cheeses for discerning customers.
Elevify advantages
Develop skills
- Artisan cheese process control: master coagulation, cutting, pressing and salting.
- Aging and rind care: set humidity, manage molds, and craft stable cheese rinds.
- Milk and culture selection: choose, test and standardise milk for top flavour.
- Food-safe cheesemaking: apply hygiene, CCPs and compliant labelling in practice.
- Yield, shelf life and pricing: estimate output, storage needs and smart pricing.
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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