Cheese Making Course
This hands-on course teaches the essentials of making safe, uniform semi-hard cheeses, from milk selection and curd management to aging and quality control.

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 will learn about choosing milk, its makeup, and heating it properly, get skilled in using starter cultures, rennet, and managing curds, then improve on shaping, pressing, adding salt, and maturing the cheese. Additionally, you will build strong abilities in cleanliness, risk management, testing, record-keeping, and checking shelf life to ensure dependable, top-quality results every time.
Elevify advantages
Develop skills
- Safe creamery workflows: control hazards, sanitation, and cross-contamination.
- Milk prep mastery: select, test, and standardize milk for semi-hard cheeses.
- Precision curd handling: cut, cook, and press curd for ideal texture and moisture.
- Aging room control: manage rind care, humidity, and defects for consistent quality.
- Compliance-ready records: build testing, traceability, and batch documentation.
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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