Cheese Refiner Course
Gain expertise in cheese aging for professional use: perfect rind control, microbial balance, and aging strategies for goat, cow, and blue varieties. Set up ideal cellar environments, fix common issues quickly, and follow strict food safety protocols to produce reliable, top-quality cheese wheels that boost any culinary operation.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides hands-on techniques to age lactic goat, semi-hard cow, and young blue cheeses effectively. You will cover food safety, sanitation, rind management, milk chemistry, aging plan creation, cellar setup, defect troubleshooting, and weekly care routines for producing safe, premium cheeses ready for market.
Elevify advantages
Develop skills
- Design detailed aging plans for blue, lactic goat, and semi-hard cheeses.
- Manage rind microbiology to optimize blooms, washes, and natural rinds for best taste.
- Control cellar conditions by adjusting humidity, airflow, and temperature in compact areas.
- Quickly identify defects like gas, cracks, and bad smells, then apply fixes.
- Implement safe food handling with sanitation, hazard analysis, and market readiness checks.
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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