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Artisanal Cheese Making Course

Artisanal Cheese Making Course
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.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Great course. A lot of valuable information.
WiltonCivil Firefighter

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