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Artisanal Cheese Making Course

Artisanal Cheese Making Course
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.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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