Goat Cheese Making Training
This training equips you with essential skills to make goat cheese from fresh chèvre to semi-aged tomme and crottin varieties. You will learn goat milk hygiene and testing, precise use of cultures and rennet, HACCP food safety protocols, costing for profitability, batch planning, labeling, and packaging. Build a safe, compliant, and lucrative goat cheese business with consistent quality products.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on skills in producing fresh chèvre, semi-aged tomme, crottin, and flavored goat cheeses with reliable quality. Master milk hygiene, testing, handling, process controls, cultures, rennet, HACCP safety, costing, batch planning, labeling, and packaging to start or improve a profitable goat cheese operation.
Elevify advantages
Develop skills
- Master fresh chèvre production by controlling pH, handling curds, draining, salting, and packaging.
- Produce semi-aged goat cheeses through proper rennet use, pressing, rind development, and aging room management.
- Ensure top goat milk quality with hygiene practices, testing methods, chilling techniques, and rejection standards.
- Implement HACCP and SSOPs to manage hazards, maintain sanitation, and meet regulatory requirements.
- Plan profitable batches by costing milk, scheduling production, setting margins, and determining shelf life.
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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