from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
The Cheesemaker Course provides a practical guide to producing consistent, high-quality cheese. You'll learn about milk composition, quick intake testing, pasteurisation basics, culture and rennet management, and accurate curd handling for semi-hard cow and young lactic goat varieties. Gain expertise in ageing room operations, preventing defects, quality assessments, laboratory testing, problem-solving techniques, and straightforward record-keeping systems that enable reliable, scalable production.
Elevify advantages
Develop skills
- Dairy lab testing: conduct pH, acidity, plate counts and salt checks confidently.
- Process control: set and adjust time, temperature, moisture and salt for safe cheese.
- Defect prevention: halt cracks, chalkiness and late gas with quick, practical solutions.
- Milk quality control: test, accept or reject milk using rapid on-site methods.
- Cheesemaking records: create batch logs, SOPs and trends for consistent output.
Suggested summary
Before starting, you can change the chapters and the 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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Course in PDF
