Cheese Making Course
This course equips you with professional cheese making techniques for semi-hard cheeses. Learn to select and treat milk, manage cultures and curd processing, perfect molding, salting, and aging, while ensuring strict food safety, testing, and documentation for consistent, top-quality batches every time.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain practical skills to produce safe, consistent semi-hard cheeses. Master milk selection, starter cultures, rennet, curd handling, molding, pressing, salting, aging, sanitation, hazard control, testing, documentation, and shelf-life evaluation for reliable 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 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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