Cheese Making Course
This hands-on course teaches the essentials of making safe, uniform semi-hard cheeses, covering milk selection, cultures, rennet, curd handling, shaping, pressing, salting, maturing, and hygiene practices for consistent, high-quality results.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This Cheese Making Course provides a straightforward, hands-on guide to making safe, uniform semi-hard cheeses. You'll learn about choosing milk, its makeup, and heating methods, get the hang of starter cultures, using rennet, and managing curds, then perfect shaping, pressing, salting, and maturing. You'll also pick up key know-how in cleanliness, risk management, checks, record-keeping, and shelf-life assessment for dependable, top-notch results.
Elevify advantages
Develop skills
- Safe dairy workflows: handle risks, cleanliness, and preventing cross-contamination.
- Milk preparation expertise: choose, check, and adjust milk for semi-hard cheeses.
- Accurate curd management: slice, heat, and press curd for the right texture and moisture.
- Maturing area oversight: look after rind, humidity, and issues for steady quality.
- Record-keeping for standards: create testing, tracking, and batch records.
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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