Cheese Making Course
This hands-on course teaches the essentials of making safe, uniform semi-hard cheeses, from milk selection and curd management to aging and quality control.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Cheese Making Course provides a straightforward, hands-on guide to making safe, uniform semi-hard cheeses. You'll learn about picking milk, its makeup, and heating it properly, get good at using starter cultures, rennet, and managing curds, then perfect shaping, pressing, salting, and maturing. Plus, you'll pick up strong know-how in cleanliness, risk management, checks, record-keeping, and shelf-life assessment for dependable, top-notch 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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