Cheese Making Course
Master professional cheese making for gastronomy: select and treat milk, control cultures and curd, perfect molding, salting, and aging, and apply strict food safety and testing to produce consistent, high-quality semi-hard cheeses every time.

4 to 360 hours of flexible workload
valid certificate in your country
What Will I Learn?
This Cheese Making Course gives you a clear, practical roadmap to producing safe, consistent semi-hard cheeses. Learn milk selection, composition, and heat treatment, master starter cultures, rennet use, and curd handling, then refine molding, pressing, salting, and aging. You also gain solid skills in sanitation, hazard control, testing, documentation, and shelf-life evaluation for reliable, high-quality batches.
Elevify Differentials
Develop Skills
- Safe creamery workflows: control hazards, sanitation, and cross-contamination.
- Milk prep mastery: select, test, and standardize milk for semi-hard cheeses.
- Precision curd handling: cut, cook, and press curd for ideal texture and moisture.
- Aging room control: manage rind care, humidity, and defects for consistent quality.
- Compliance-ready records: build testing, traceability, and batch documentation.
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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