Cheese Making Course
This course offers practical training in producing high-quality semi-hard cheeses, covering essential techniques from milk selection to maturation while emphasizing safety and compliance.

flexible workload from 4 to 360h
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'll learn how to choose milk, check its makeup, and heat it properly, get the hang of using starter cultures, rennet, and managing curds, then perfect the steps of moulding, pressing, salting, and maturing. Plus, you'll pick up key know-how in cleanliness, risk management, testing, record-keeping, and checking shelf life to ensure every batch is top-notch and dependable.
Elevify advantages
Develop skills
- Safe creamery operations: handle risks, keep things clean, and avoid cross-contamination.
- Milk preparation expertise: choose, test, and adjust milk for semi-hard cheeses.
- Accurate curd management: cut, cook, and press curds to get the right texture and moisture.
- Maturing room oversight: take care of rinds, control humidity, and fix defects for steady quality.
- Record-keeping for compliance: create testing logs, track origins, and document batches.
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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