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 will learn about milk composition, quick intake testing, pasteurization fundamentals, managing cultures and rennet, and accurate curd handling for semi-hard cow and young lactic goat varieties. You will also master aging room operations, preventing defects, quality inspections, laboratory testing, troubleshooting techniques, and basic record-keeping systems to ensure reliable and scalable production.
Elevify advantages
Develop skills
- Conduct dairy lab tests: perform pH, acidity, plate counts, and salt checks confidently.
- Manage process control: adjust time, temperature, moisture, and salt for safe cheese production.
- Prevent defects: address cracks, chalkiness, and late gas with quick, practical solutions.
- Control milk quality: evaluate, accept, or reject milk using fast on-site methods.
- Maintain 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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