Artisanal Cheese Making Course
Dive into artisanal cheese making, mastering milk selection, starter cultures, rennet use, curd processing, moulding, pressing, salting, aging techniques, rind care, and HACCP safety standards to produce consistent, premium semi-hard cheeses ideal for professional kitchens and gourmet markets. This hands-on course equips you with the expertise to troubleshoot issues and ensure every batch meets high gastronomic standards.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Gain hands-on expertise in artisanal semi-hard cheese production, covering milk chemistry and selection, starter cultures, accurate rennet dosing, curd cutting and handling, moulding, pressing, salting precision, aging room management, rind maintenance, food safety via HACCP critical control points, and advanced troubleshooting for consistently delicious, sale-ready cheeses.
Elevify advantages
Develop skills
- Master semi-hard cheese production through precise curd cutting, pressing, and salting techniques.
- Optimise milk solids, starter cultures, and rennet dosing for professional cheese quality.
- Control aging room conditions including humidity, temperature, and rind management for superior flavour.
- Implement quality and safety protocols with HACCP critical control points, pH, salt, and microbial testing.
- Develop sensory evaluation and troubleshooting skills to perfect texture and resolve production issues.
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
FAQs
Who is Elevify? How does it work?
Do the courses come with a certificate?
Are the courses free?
What is the duration of the courses?
What are the courses like?
How do the courses work?
What is the duration of the courses?
What is the cost or price of the courses?
What is an online course and how does it work?
PDF Course