Artisanal Cheese Making Course
Master every step of artisanal cheese making—from selecting milk and cultures to moulding, salting, ageing, and ensuring food safety—so you can produce consistent, high-value semi-hard cheeses perfect for professional kitchens and standout restaurant menus. This hands-on course builds confidence in crafting cheeses that meet pro standards every time, with focus on flavour, stability, and safe sales.

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.What our students are saying
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