Artisanal Cheese Making Course
Gain expertise in artisanal cheese making, covering milk selection, cultures, molding, salting, aging, and food safety protocols to produce consistent, premium semi-hard cheeses ideal for professional kitchens and restaurant menus in Zambia.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This course provides hands-on guidance to craft professional semi-hard cheeses. Cover milk chemistry and selection, starter cultures, rennet use, curd processing, molding, pressing, salting techniques, aging controls, rind management, safety standards including HACCP critical points, and troubleshooting for reliable, tasty batches ready for market.
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 best flavour.
- Conduct quality and safety checks with CCPs, pH, salt, and micro tests.
- Evaluate sensory profiles, troubleshoot issues, and optimise for gastronomy.
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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