Artisanal Cheese Making Course
This course equips you with comprehensive skills in artisanal cheese making, covering milk selection, culture preparation, curd processing, molding, pressing, salting, aging techniques, and strict food safety measures using HACCP principles. Produce consistent, high-quality semi-hard cheeses suitable for professional culinary applications and restaurant menus, ensuring every batch meets market standards for flavour, stability, and safety.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on expertise in artisanal cheese making, mastering milk chemistry and selection, starter cultures, precise rennet use, curd cutting, molding, pressing, and salting. Learn to manage aging rooms, rind maintenance, food safety via HACCP critical control points, and troubleshooting for producing reliable, tasty semi-hard cheeses ready for sale.
Elevify advantages
Develop skills
- Master semi-hard cheese production through curd cutting, pressing, and salting techniques.
- Optimise milk solids, starter cultures, and rennet dosing for professional cheese quality.
- Control aging room conditions including humidity, temperature, and rind management for superior flavour.
- Implement quality and safety protocols with CCPs, pH monitoring, salt levels, and microbial testing.
- Develop sensory evaluation and troubleshooting skills to perfect texture and resolve production issues.
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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