Artisanal Cheese Making Course
This course teaches every essential step in artisanal cheese making, from selecting milk and managing cultures to moulding, salting, controlled aging, and strict food safety protocols. Gain the expertise to produce consistent, premium semi-hard cheeses ideal for professional kitchens and restaurant menus, ensuring reliable quality and standout taste in every batch.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
Discover a hands-on guide to crafting professional semi-hard cheeses. Master milk chemistry and selection, starter cultures, precise rennet use, curd handling, moulding, pressing, and salting techniques. Learn to manage aging conditions, rind maintenance, HACCP safety measures, and troubleshooting for batches that are safe, stable, full of flavour, and market-ready.
Elevify advantages
Develop skills
- Master curd cutting, pressing, and salting for semi-hard cheeses.
- Tune milk solids, starters, and rennet for professional results.
- Control aging room humidity, temperature, and rind care for optimal flavour.
- Conduct quality and safety checks with CCPs, pH, salt, and microbial tests.
- Evaluate sensory profiles, troubleshoot issues, and refine for culinary excellence.
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