Artisanal Cheese Making Course
This course teaches every step of artisanal cheese making, from selecting milk and cultures to moulding, salting, aging, and ensuring food safety. You will produce consistent, high-quality semi-hard cheeses suitable for professional kitchens and restaurant menus, mastering practical techniques for reliable results every time.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain hands-on skills in artisanal cheese making for semi-hard varieties meeting professional standards. Cover milk selection, chemistry, starter cultures, rennet use, curd cutting, moulding, pressing, salting, aging controls, rind management, safety protocols, HACCP critical points, and troubleshooting to create tasty, stable cheeses ready for market.
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 checks with CCPs, pH, salt, and microbial tests per batch.
- Evaluate sensory profile, troubleshoot issues, and optimise for fine dining.
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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