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Artisan Cheese Making Course

Artisan Cheese Making Course
flexible workload from 4 to 360h
valid certificate in your country

What will I learn?

The Artisan Cheese Making Course provides practical, step-by-step guidance to make consistent, high-quality cheeses. You will learn to check and standardise milk, do small-batch pasteurisation, handle cultures and rennet, control coagulation and curd processing, and master salting, moulding, pressing, and ageing. Develop reliable recipes, records, and safety measures so every batch meets professional standards.

Elevify advantages

Develop skills

  • Milk standardisation and pasteurisation: prepare legal, safe, high-yield cheese milk.
  • Coagulation and curd handling: manage texture, moisture, and yield in small batches.
  • Salting, moulding, and pressing: adjust flavour, moisture, and structure in artisan wheels.
  • Culture and microbial management: choose, measure, and handle starters for clean flavour.
  • HACCP, SSOPs, and records: operate a compliant, hygienic, audit-ready cheese room.

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.
Workload: between 4 and 360 hours

What our students say

I was just promoted to Intelligence Advisor for the Prison System, and the course from Elevify was crucial for me to be selected.
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 valuable information.
WiltonCivil Firefighter

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