Goat Cheese Making Training
This training teaches goat cheese production from fresh chèvre to semi-aged tomme and crottin. Participants gain skills in milk hygiene and testing, precise processing with cultures and rennet, HACCP food safety, costing, batch planning, labeling, and packaging to create safe, high-quality, profitable goat cheese products for agribusiness.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on skills to make fresh chèvre, semi-aged tomme, crottin, and flavored goat cheeses with reliable quality. Master milk hygiene, testing, handling, process controls, cultures, rennet, HACCP safety, costing, batch planning, labeling, and packaging to start or improve a profitable goat cheese business.
Elevify advantages
Develop skills
- Master fresh chèvre production by controlling pH, handling curds, draining, salting, and packaging.
- Produce semi-aged goat cheeses through proper rennet use, pressing, rind development, and aging room management.
- Ensure goat milk quality with hygiene practices, testing methods, chilling techniques, and rejection standards.
- Implement HACCP and SSOPs to control hazards, maintain sanitation, and meet regulatory requirements.
- Plan profitable batches by costing milk, scheduling production, setting margins, and determining shelf life.
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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