Artisan Cheese Making Course
This course teaches artisan cheese making from milk preparation to ageing. Learners master cultures, coagulation, salting, pressing, hygiene protocols, and documentation to create consistent, safe, professional-quality cheeses suitable for commercial production in Kenya.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on skills in artisan cheese making: standardise milk, pasteurise small batches, manage cultures and rennet, handle coagulation and curds, then salt, mould, press, and age cheeses. Develop reliable recipes, records, and safety measures to produce high-quality cheeses meeting professional standards every time.
Elevify advantages
Develop skills
- Milk standardisation and pasteurisation for safe, high-yield cheese milk.
- Coagulation and curd handling to control texture, moisture, and yield.
- Salting, moulding, and pressing to perfect flavour and structure.
- Culture and microbial management for consistent clean flavours.
- HACCP, SSOPs, and record-keeping for compliant cheese production.
Suggested summary
Before starting, you can change the chapters and 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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