4 to 360 hours of flexible workload
valid certificate in your country
What Will I Learn?
The Artisan Cheese Making Course gives you practical, step-by-step guidance to craft consistent, high-quality cheeses. Learn how to evaluate and standardize milk, run small-batch pasteurization, manage cultures and rennet, control coagulation and curd handling, and master salting, molding, pressing, and aging. Build reliable recipes, records, and safety systems so every batch meets professional standards.
Elevify Differentials
Develop Skills
- Milk standardization & pasteurization: set legal, safe, high-yield cheese milk.
- Coagulation & curd handling: control texture, moisture and yield in small batches.
- Salting, molding & pressing: tune flavor, moisture and structure in artisan wheels.
- Culture & microbial management: select, dose and handle starters for clean flavor.
- HACCP, SSOPs & records: run 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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