Cheese Making Course
This course offers hands-on training in producing high-quality semi-hard cheeses, covering milk selection, curd processing, and maturation techniques while emphasizing safety and compliance.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This Cheese Making Course provides a clear, practical guide to producing safe, consistent semi-hard cheeses. Learn about selecting milk, its composition, and heat treatment, master starter cultures, rennet application, and curd handling, then perfect moulding, pressing, salting, and maturing. You will also develop strong skills in hygiene, hazard management, testing, record-keeping, and shelf-life assessment for dependable, top-quality batches.
Elevify advantages
Develop skills
- Safe creamery processes: manage hazards, hygiene, and cross-contamination.
- Milk preparation expertise: choose, test, and standardise milk for semi-hard cheeses.
- Accurate curd management: cut, cook, and press curd for optimal texture and moisture.
- Maturing room oversight: handle rind care, humidity, and defects for uniform quality.
- Compliance-focused records: create testing, traceability, and batch documentation.
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