4 to 360 hours 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'll learn about milk composition, quick intake testing, pasteurisation basics, culture and rennet management, and accurate curd handling for semi-hard cow's milk and young lactic goat's milk varieties. Gain expertise in ageing room operations, preventing defects, quality assessments, laboratory testing, troubleshooting techniques, and straightforward record-keeping systems that enable reliable, scalable production.
Elevify advantages
Develop skills
- Dairy lab testing: confidently conduct pH, acidity, plate counts, and salt analyses.
- Process control: establish and modify time, temperature, moisture, and salt levels for safe cheese production.
- Defect prevention: address cracks, chalkiness, and late gas issues with swift, effective solutions.
- Milk quality control: evaluate, accept, or reject milk using rapid on-site techniques.
- Cheesemaking records: create batch logs, standard operating procedures, and trend analyses for reliable results.
Suggested summary
Before starting, you can change the chapters and the 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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