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Artisanal Cheese Making Course

Artisanal Cheese Making Course
from 4 to 360h flexible workload
valid certificate in your country

What will I learn?

This Artisanal Cheese Making Course provides a practical, step-by-step guide to producing top-quality semi-hard cheeses to professional standards. You'll learn essential skills like choosing the right milk and understanding its chemistry, using starter cultures, dosing rennet accurately, cutting curds, moulding, pressing, and precise salting techniques. Plus, master aging room management, rind maintenance, food safety protocols including HACCP-based critical control points, and troubleshooting methods to ensure every batch delivers great flavour, stability, and market readiness.

Elevify advantages

Develop skills

  • Master making semi-hard cheese: perfect curd cutting, pressing, and salting in this quick course.
  • Tune milk and cultures: adjust solids, starters, and rennet for top professional results.
  • Control the aging room: manage humidity, temperature, and rind care for maximum flavour.
  • Conduct quality and safety checks: use CCPs, pH, salt, and microbe tests on every batch.
  • Develop sensory skills and troubleshooting: assess texture, fix 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 are saying

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EmersonPolice Investigator
The course was essential to meet my boss's and the company's expectations.
SilviaNurse
Really great course. Lots of valuable information.
WiltonCivil Firefighter

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