4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
The Artisan Cheese Making Course provides practical, step-by-step guidance to craft consistent, high-quality cheeses. Learn how to evaluate and standardise milk, run small-batch pasteurisation, manage cultures and rennet, control coagulation and curd handling, and master salting, moulding, pressing, and ageing. Build reliable recipes, records, and safety systems so every batch meets professional standards.
Elevify advantages
Develop skills
- Milk standardisation & pasteurisation: set legal, safe, high-yield cheese milk.
- Coagulation & curd handling: control texture, moisture and yield in small batches.
- Salting, moulding & pressing: tune flavour, moisture and structure in artisan wheels.
- Culture & microbial management: select, dose and handle starters for clean flavour.
- HACCP, SSOPs & records: run a compliant, hygienic, audit-ready cheese room.
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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