Artisanal Cheese Making Course
Dive into artisanal cheese making with this comprehensive course covering milk selection, cultures, rennet, curd handling, moulding, pressing, salting, aging, rind care, and HACCP safety measures. Produce reliable semi-hard cheeses perfect for professional kitchens and gourmet sales, ensuring every batch excels in flavour and stability.

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
This course provides hands-on guidance to craft professional semi-hard cheeses. You will master milk chemistry, starter cultures, rennet use, curd processing, moulding, pressing, salting techniques, aging controls, rind management, safety protocols including HACCP critical points, and troubleshooting for consistent, tasty results ready for market.
Elevify Advantages
Develop Skills
- Master semi-hard cheese production through precise curd cutting, pressing, and salting.
- Optimise milk solids, starter cultures, and rennet for consistent professional outcomes.
- Control aging rooms with ideal humidity, temperature, and rind care for superior flavour.
- Implement quality and safety via CCPs, pH monitoring, salt levels, and microbial testing.
- Develop sensory profiling skills to troubleshoot issues and enhance gastronomic quality.
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
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