flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
The Cheesemaker Course provides a practical guide to making consistent, high-quality cheese. You will learn about milk composition, quick intake testing, pasteurisation basics, managing cultures and rennet, and handling curds precisely for semi-hard cow and young lactic goat cheeses. You will also master managing the ageing room, preventing defects, conducting quality checks, lab tests, troubleshooting techniques, and simple record-keeping systems to support reliable and scalable production.
Elevify advantages
Develop skills
- Dairy lab testing: carry out pH, acidity, plate counts and salt checks confidently.
- Process control: set and adjust time, temperature, moisture and salt for safe cheese.
- Defect prevention: stop cracks, chalkiness and late gas with quick, practical fixes.
- Milk quality control: test, accept or reject milk using rapid on-site methods.
- Cheesemaking records: build batch logs, SOPs and trends for consistent output.
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 workload.What our students say
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