Cheese Making Course
This hands-on course teaches the essentials of making safe, consistent semi-hard cheeses, from milk selection and processing to maturing and quality control.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Cheese Making Course provides a straightforward, hands-on guide to producing safe and consistent semi-hard cheeses. You will learn about choosing milk, its makeup, and heat processing, become skilled in using starter cultures, rennet, and managing curds, then perfect shaping, pressing, salting, and maturing. Additionally, you will develop strong abilities in cleanliness, risk management, testing, record-keeping, and assessing shelf life for dependable, top-quality results.
Elevify advantages
Develop skills
- Safe creamery operations: manage risks, cleanliness, and prevent cross-contamination.
- Expert milk preparation: choose, examine, and adjust milk for semi-hard cheeses.
- Accurate curd management: slice, heat, and press curd for perfect texture and moisture.
- Maturing room oversight: handle rind maintenance, humidity, and issues for uniform quality.
- Records for compliance: create testing, tracking, and batch documentation.
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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