from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Cheesemaker Course provides a practical guide to making consistent, high-quality cheese. You will learn about milk makeup, quick intake testing, pasteurization basics, managing cultures and rennet, and handling curds precisely for semi-hard cow and young lactic goat cheeses. You will also master aging room care, preventing defects, quality inspections, lab testing, troubleshooting techniques, and simple record-keeping to support reliable and scalable production.
Elevify advantages
Develop skills
- Dairy lab testing: carry out pH, acidity, plate counts, and salt checks with assurance.
- Process control: set and adjust time, temperature, moisture, and salt for safe cheese production.
- Defect prevention: stop cracks, chalkiness, and late gas with quick, practical solutions.
- Milk quality control: test, accept, or reject milk using fast on-site methods.
- Cheesemaking records: create batch logs, SOPs, and trends for steady output.
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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