Cheese Making Course
This course teaches practical cheese making for semi-hard varieties, covering milk selection, cultures, rennet, curd processing, moulding, pressing, salting, ageing, and essential safety and quality control skills.

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
This Cheese Making Course provides a clear, practical guide to producing safe, consistent semi-hard cheeses. Learn about selecting milk, its composition, and heat treatment, master starter cultures, rennet application, and curd handling, then perfect moulding, pressing, salting, and ageing. You will also develop strong skills in sanitation, hazard control, testing, documentation, and shelf-life assessment for reliable, high-quality batches.
Elevify Advantages
Develop Skills
- Safe creamery workflows: control hazards, sanitation, and cross-contamination.
- Milk prep mastery: select, test, and standardise milk for semi-hard cheeses.
- Precision curd handling: cut, cook, and press curd for ideal texture and moisture.
- Ageing room control: manage rind care, humidity, and defects for consistent quality.
- Compliance-ready records: build testing, traceability, and batch documentation.
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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