Cheesemaker Course
The Cheesemaker Course equips food professionals with skills to manage milk quality, cultures, pH, moisture, salt, and aging processes. It focuses on preventing defects, troubleshooting batches, and maintaining standardized records to ensure consistent, safe, and high-quality cheese production at scale.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course offers a practical guide to producing consistent, high-quality cheese. Participants learn about milk composition, quick intake testing, pasteurization fundamentals, culture and rennet management, and accurate curd processing for semi-hard cow and young lactic goat cheeses. It covers aging room operations, defect avoidance, quality assessments, lab testing, troubleshooting techniques, and basic record-keeping for dependable, scalable cheese making.
Elevify advantages
Develop skills
- Dairy lab testing: conduct pH, acidity, plate counts and salt checks confidently.
- Process control: manage time, temperature, moisture and salt for safe cheese production.
- Defect prevention: address cracks, chalkiness and late gas using quick practical solutions.
- Milk quality control: evaluate, accept or reject milk with rapid on-site testing.
- Cheesemaking records: create batch logs, SOPs and trends for reliable output.
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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