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.What our students say
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