Artisanal Cheese Making Course
This course equips you with comprehensive skills in artisanal cheese making, covering milk selection, starter cultures, rennet use, curd processing, moulding, pressing, salting, aging control, rind care, food safety protocols like HACCP critical control points, and troubleshooting techniques. Produce consistent, high-quality semi-hard cheeses suitable for professional sale and restaurant menus, ensuring every batch meets top standards for flavour, stability, and safety.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on expertise in artisanal cheese making for semi-hard varieties, mastering milk chemistry and selection, starter cultures, precise rennet dosing, curd cutting, moulding, pressing, salting, aging room management, rind maintenance, HACCP safety measures, critical control points, and troubleshooting to create professional-grade, flavorful, stable cheeses ready for market.
Elevify advantages
Develop skills
- Master semi-hard cheese production through curd cutting, pressing, and salting techniques.
- Tune milk solids, starter cultures, and rennet for professional cheese results.
- Control aging room conditions including humidity, temperature, and rind management for optimal flavour.
- Conduct quality and safety checks using CCPs, pH, salt, and microbial testing on each batch.
- Develop sensory profiling and troubleshooting skills to perfect texture and enhance gastronomic quality.
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 workloadWhat our students say
FAQs
Who is Elevify? How does it work?
Do the courses have certificates?
Are the courses free?
What is the course workload?
What are the courses like?
How do the courses work?
What is the duration of the courses?
What is the cost or price of the courses?
What is an EAD or online course and how does it work?
PDF Course