Artisan Cheese Making Course
This course teaches artisan cheese making from milk preparation to ageing. Learners master cultures, coagulation, salting, pressing, hygiene protocols, and documentation to create consistent, safe, professional-quality cheeses suitable for food production businesses. It covers practical steps for small-batch production with emphasis on quality control and safety standards.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain hands-on skills in artisan cheese making, including milk evaluation and standardisation, small-batch pasteurisation, culture and rennet management, coagulation control, curd handling, salting, moulding, pressing, and ageing techniques. Develop reliable recipes, maintain records, and implement safety systems to produce professional-standard cheeses consistently.
Elevify advantages
Develop skills
- Milk standardisation and pasteurisation for safe, high-yield cheese milk.
- Coagulation and curd handling to control texture, moisture, and yield.
- Salting, moulding, and pressing to perfect flavour and structure.
- Culture and microbial management for consistent clean flavours.
- HACCP, SSOPs, and record-keeping for compliant cheese production.
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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