Cheese Making Course
This course teaches the fundamentals of making semi-hard cheeses, from milk selection and preparation to aging and quality control, ensuring safe and consistent production.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Cheese Making Course provides a clear, practical guide to producing safe, consistent semi-hard cheeses. Learn about selecting milk, its composition, and heat treatment, master starter cultures, rennet application, and curd handling, then perfect molding, pressing, salting, and aging. You will also develop strong skills in sanitation, hazard control, testing, documentation, and shelf-life assessment for dependable, high-quality results.
Elevify advantages
Develop skills
- Safe creamery workflows: control hazards, sanitation, and cross-contamination.
- Milk prep mastery: select, test, and standardize milk for semi-hard cheeses.
- Precision curd handling: cut, cook, and press curd for ideal texture and moisture.
- Aging room control: manage rind care, humidity, and defects for consistent quality.
- Compliance-ready records: build testing, traceability, and batch documentation.
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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