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Artisanal Cheese Making Course

Artisanal Cheese Making Course
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.
Workload: between 4 and 360 hours

What our students say

I was just promoted to Intelligence Advisor for the Prison System, and the course from Elevify was crucial for me to be the chosen one.
EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Really great course. Lots of valuable information.
WiltonCivil Firefighter

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