Dairy Cheesemaker Course
Master every stage of professional cheesemaking, from sourcing quality milk to ageing finished wheels. This comprehensive course covers dairy science, food safety, production techniques, and creamery business operations. Whether you are launching an artisan creamery or advancing your dairy career, you will gain the hands-on knowledge to produce exceptional cheese with confidence.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
You will build a complete foundation in milk composition, microbiology, and the science behind coagulation and acidification. You will learn to work with starter cultures, rennet types, and curd-handling techniques across fresh, semi-hard, hard, and blue cheese styles. The course covers salting, pressing, moulding, and affinage, including rind development and ageing room management. You will also study HACCP protocols, regulatory compliance, and sanitation procedures required in a licensed dairy facility. Sensory evaluation, yield calculation, and defect analysis round out your quality control skill set. Business topics including pricing, production scheduling, and sales channels prepare you to operate a profitable creamery.
Elevify advantages
Develop skills
- Milk Sourcing and Grading: Evaluate raw milk quality using industry-standard grading criteria.
- Starter Culture Management: Select, handle, and troubleshoot cultures for precise acidification control.
- Affinage and Cave Management: Design ageing programmes that develop consistent rind and flavour profiles.
- Quality Control Testing: Run lab tests and sensory evaluations to identify and correct cheese defects.
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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