Artisanal Cheese Making Course
Dive into the complete process of artisanal cheese production, from selecting the right milk and managing cultures to moulding, salting, controlled aging, and rigorous food safety measures. Build the confidence to produce consistent, premium semi-hard cheeses perfect for professional kitchens and top restaurant menus, ensuring every wheel meets high gastronomic standards and stands out in the market.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Artisanal Cheese Making Course offers a hands-on, step-by-step guide to crafting high-quality semi-hard cheeses meeting professional standards. You'll cover milk selection and chemistry, starter cultures, rennet dosing, curd cutting, moulding, pressing, and accurate salting techniques. Gain expertise in aging room management, rind maintenance, food safety protocols including HACCP critical control points, and troubleshooting methods to ensure each batch delivers excellent flavour, stability, and market readiness.
Elevify advantages
Develop skills
- Master semi-hard cheese production: perfect curd cutting, pressing, and salting in this focused course.
- Optimise milk and cultures: fine-tune milk solids, starters, and rennet for professional-quality results.
- Control aging conditions: manage humidity, temperature, and rind care to achieve superior flavour development.
- Implement quality and safety: use CCPs, pH monitoring, salt levels, and microbial testing for every batch.
- Excel in sensory evaluation and troubleshooting: assess texture, resolve issues, and refine for culinary excellence.
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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