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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 practical skills in artisanal cheese making for semi-hard varieties, covering milk selection, chemistry, starter cultures, rennet use, curd processing, molding, pressing, salting, aging controls, rind maintenance, safety protocols, HACCP critical points, and troubleshooting to create professional, stable, marketable cheeses.

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 flavor.
  • Conduct quality and safety checks using CCPs, pH, salt, and microbial testing on batches.
  • Develop sensory profiling, troubleshooting, and optimization skills for gastronomic excellence.

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.
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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