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Artisanal Cheese Making Course

Artisanal Cheese Making Course
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.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company where I work.
SilviaNurse
Great course. Lots of valuable information.
WiltonCivil Firefighter

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