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Artisan Cheese Making Course

Artisan Cheese Making Course
flexible workload of 4 to 360h
valid certificate in your country

What will I learn?

The Artisan Cheese Making Course gives you practical, step-by-step guidance to craft consistent, high-quality cheeses. Learn how to evaluate and standardize milk, run small-batch pasteurization, manage cultures and rennet, control coagulation and curd handling, and master salting, molding, pressing, and aging. Build reliable recipes, records, and safety systems so every batch meets professional standards.

Elevify advantages

Develop skills

  • Milk standardization & pasteurization: set legal, safe, high-yield cheese milk.
  • Coagulation & curd handling: control texture, moisture and yield in small batches.
  • Salting, molding & pressing: tune flavor, moisture and structure in artisan wheels.
  • Culture & microbial management: select, dose and handle starters for clean flavor.
  • 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
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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