from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Artisan Cheese Making Course provides practical, step-by-step guidance to produce consistent, high-quality cheeses. Learn to assess and standardise milk, perform small-batch pasteurisation, handle cultures and rennet, manage coagulation and curd processing, and perfect salting, moulding, pressing, and ageing. Develop dependable recipes, records, and safety protocols to ensure every batch meets professional standards.
Elevify advantages
Develop skills
- Milk standardisation & pasteurisation: prepare legal, safe, high-yield cheese milk.
- Coagulation & curd handling: manage texture, moisture and yield in small batches.
- Salting, moulding & pressing: adjust flavour, moisture and structure in artisan wheels.
- Culture & microbial management: choose, measure and manage starters for pure flavour.
- HACCP, SSOPs & records: operate a compliant, clean, audit-ready cheese room.
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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