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Artisanal Cheese Making Course

Artisanal Cheese Making Course
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 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 where I work.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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