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Artisanal Cheese Making Course

Artisanal Cheese Making Course
flexible workload from 4 to 360h
valid certificate in your country

What will I learn?

The Artisanal Cheese Making Course gives you a practical, step-by-step path to producing consistent semi-hard cheeses with professional standards. Learn milk selection and chemistry, starter cultures, rennet dosing, curd cutting, molding, pressing, and precise salting. Master aging room control, rind care, safety, HACCP-based CCPs, and troubleshooting so every batch is flavorful, stable, and ready for confident sale.

Elevify advantages

Develop skills

  • Semi-hard cheese make: master curd cutting, pressing, salting in one short course.
  • Milk & culture tuning: adjust milk solids, starters, and rennet for pro results.
  • Aging room control: set humidity, temperature, and rind care for peak flavor.
  • Quality & safety checks: apply CCPs, pH, salt, and micro tests to every batch.
  • Sensory & troubleshooting: profile texture, fix flaws, and optimize for gastronomy.

Suggested summary

Before starting, you can change the chapters and 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 valuable information.
WiltonCivil Firefighter

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