Artisanal Cheese Making Course
Dive into artisanal cheese making with this comprehensive course that teaches everything from picking ideal milk and handling cultures, to moulding, salting, controlled aging, and vital food safety practices. Build skills to create uniform, premium semi-hard cheeses perfect for professional kitchens and impressive restaurant dishes, ensuring every batch delights with flavour and consistency.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
This course offers hands-on guidance to craft top-quality semi-hard cheeses meeting professional benchmarks. You'll cover selecting the right milk and understanding its chemistry, using starter cultures, dosing rennet accurately, cutting curds properly, moulding and pressing techniques, plus exact salting methods. Gain expertise in managing aging rooms, caring for rinds, ensuring safety through HACCP critical control points, and solving common issues to produce tasty, reliable cheeses ready for market.
Elevify advantages
Develop skills
- Master semi-hard cheese production: perfect curd cutting, pressing, and salting in this focused course.
- Fine-tune milk and cultures: balance solids, starters, and rennet for outstanding results every time.
- Control aging rooms expertly: manage humidity, temperature, and rind care to maximise taste.
- Conduct quality and safety checks: use CCPs, pH, salt levels, and microbial tests on all batches.
- Develop sensory skills and troubleshooting: assess texture, correct defects, and refine for fine dining.
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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