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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?

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.
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 where I work.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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