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Artisan Cheese Making Course

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

What Will I Learn?

The Artisan Cheese Making Course provides practical, step-by-step guidance to produce consistent, high-quality cheeses. Learn to assess and standardise milk, perform small-batch pasteurisation, handle cultures and rennet, manage coagulation and curd processing, and perfect salting, moulding, pressing, and ageing. Develop dependable recipes, records, and safety protocols to ensure every batch achieves professional standards.

Elevify Advantages

Develop Skills

  • Milk standardisation & pasteurisation: prepare legal, safe, high-yield cheese milk.
  • Coagulation & curd handling: manage texture, moisture and yield in small batches.
  • Salting, moulding & pressing: adjust flavour, moisture and structure in artisan wheels.
  • Culture & microbial management: choose, measure and manage starters for pure flavour.
  • HACCP, SSOPs & records: operate 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

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
Great course. Lots of valuable information.
WiltonCivil Firefighter

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