Cheese Making Course
This hands-on course teaches the essentials of making safe, uniform semi-hard cheeses, covering milk selection, cultures, curds, shaping, and maturation, along with hygiene and quality control practices.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Cheese Making Course provides a straightforward, hands-on guide to making safe and uniform semi-hard cheeses. You'll learn about choosing milk, its makeup, and heating it properly, get the hang of using starter cultures, rennet, and managing curds, then perfect shaping, pressing, salting, and maturing. Plus, you'll pick up key know-how in cleanliness, risk management, testing, record-keeping, and checking shelf life for dependable, top-notch results.
Elevify advantages
Develop skills
- Safe creamery processes: handle risks, cleanliness, and prevent cross-mixing.
- Milk preparation expertise: choose, check, and adjust milk for semi-hard cheeses.
- Accurate curd management: slice, heat, and squeeze curd for the right feel and wetness.
- Maturing area oversight: look after rind, dampness, and issues for steady quality.
- Record-keeping for standards: create testing, tracking, and batch notes.
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
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