Goat Cheese Making Training
This course teaches goat cheese making from farm-fresh milk to premium products like chèvre and tomme. Participants gain skills in milk quality control, cultures and rennet application, food safety via HACCP, costing, batch planning, and compliance to develop a profitable agribusiness venture producing safe, high-quality goat cheeses.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain hands-on training in goat cheese production, covering fresh chèvre, semi-aged tomme and crottin, and flavored types with reliable quality. Master milk hygiene, testing, handling, process controls, cultures, rennet, HACCP food safety, costing for small-scale operations, batch planning, labelling, and packaging to start or improve a profitable goat cheese business.
Elevify advantages
Develop skills
- Master fresh chèvre production by controlling pH, curd handling, draining, salting, and packaging.
- Produce semi-aged goat cheeses through proper rennet use, pressing, rind development, and aging room management.
- Ensure goat milk quality with hygiene practices, testing methods, chilling techniques, and rejection standards.
- Implement HACCP and SSOPs to manage hazards, maintain sanitation, and achieve regulatory compliance.
- Plan profitable batches by costing milk, scheduling production, setting margins, and determining shelf life.
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 workload.What our students say
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