from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
The Artisan Cheese Making Course provides practical, step-by-step guidance to produce consistent, high-quality cheeses. You'll learn to assess and standardise milk, perform small-batch pasteurisation, handle cultures and rennet, manage coagulation and curd processing, and expertly salt, mould, press, and age cheeses. Develop dependable recipes, records, and safety protocols to ensure every batch achieves professional standards.
Elevify advantages
Develop skills
- Milk standardisation and pasteurisation: prepare legal, safe, high-yield cheese milk.
- Coagulation and curd handling: manage texture, moisture, and yield in small batches.
- Salting, moulding, and pressing: adjust flavour, moisture, and structure in artisan wheels.
- Culture and microbial management: choose, measure, and manage starters for pure flavour.
- HACCP, SSOPs, and records: operate a compliant, clean, audit-ready cheese room.
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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