from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Cheesemaker Course provides a practical guide to producing consistent, high-quality cheese. You'll learn about milk composition, quick intake testing, pasteurisation basics, managing cultures and rennet, and handling curds precisely for semi-hard cow's milk and young lactic goat's milk cheeses. You'll also master aging room management, preventing defects, quality checks, lab tests, troubleshooting techniques, and simple record-keeping systems to support reliable and scalable production.
Elevify advantages
Develop skills
- Dairy lab testing: conduct pH, acidity, plate counts, and salt checks confidently.
- 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 rapid on-site methods.
- Cheesemaking records: create batch logs, SOPs, and trend analyses for consistent results.
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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