Artisanal Cheese Making Course
This course teaches the complete process of artisanal cheese making, from selecting milk and preparing cultures to molding, salting, aging, and ensuring food safety. Participants will produce consistent, high-quality semi-hard cheeses suitable for professional kitchens and restaurant menus, gaining hands-on expertise in every critical step for reliable, flavorful results.

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.What our students say
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