Artisanal Cheese Making Course
This course teaches every essential step in artisanal cheese making, from selecting milk and preparing cultures to molding, salting, aging, and ensuring food safety. You will gain the expertise to produce consistent, high-quality semi-hard cheeses suitable for professional gastronomy and restaurant menus, building confidence in troubleshooting and quality control for successful batches every time.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on skills in artisanal cheese making for semi-hard varieties, covering milk selection, starter cultures, rennet use, curd processing, molding, pressing, salting, aging control, rind management, safety protocols, HACCP critical points, and troubleshooting to create flavorful, stable cheeses ready for market.
Elevify advantages
Develop skills
- Master curd cutting, pressing, and salting for semi-hard cheeses.
- Tune milk solids, starters, and rennet for professional results.
- Control aging room humidity, temperature, and rind care for best flavor.
- Conduct quality and safety checks with CCPs, pH, salt, and micro tests.
- Evaluate sensory profiles, troubleshoot issues, and optimize for gastronomy.
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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