Artisanal Cheese Making Course
Dive deep into artisanal cheese making with this comprehensive course that covers everything from selecting quality milk and handling cultures, through to molding, salting, controlled aging, and strict food safety measures. Build the confidence to produce reliable, premium semi-hard cheeses perfect for professional kitchens and impressive restaurant dishes that wow customers every time.
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Artisanal Cheese Making Course offers a hands-on, detailed guide to crafting top-quality semi-hard cheeses that meet professional benchmarks. You'll cover picking the right milk and understanding its chemistry, using starter cultures, measuring rennet accurately, cutting curds properly, shaping and pressing them, plus exact salting techniques. Gain expertise in managing aging conditions, rind maintenance, food safety protocols including HACCP critical control points, and fixing common issues to ensure each batch delivers great taste, stability, and market readiness.
Elevify advantages
Develop skills
- Master semi-hard cheese production: perfect curd cutting, pressing, and salting techniques in this focused course.
- Fine-tune milk and cultures: optimise milk solids, starter cultures, and rennet for consistently professional outcomes.
- Control aging rooms expertly: manage humidity, temperature, and rind care to achieve maximum flavour development.
- Conduct quality and safety assessments: implement CCPs, monitor pH, salt levels, and microbial tests for every batch.
- Develop sensory evaluation and troubleshooting skills: analyse texture profiles, resolve defects, and refine for gourmet excellence.
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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