Cheese Refiner Course
Gain expertise in cheese refinement for professional gastronomy. Master rind control, microbial management, and aging strategies for goat, cow, and blue cheeses. Design optimal cellar environments, prevent common defects, and ensure consistent production of safe, high-quality cheeses ready for market, enhancing any cheese operation.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This course equips you with hands-on techniques to age lactic goat, semi-hard cow, and young blue cheeses effectively. Cover food safety, sanitation, rind development, milk chemistry, custom aging schedules, cellar setup and management, defect troubleshooting, and weekly routines for producing safe, premium cheeses ready for sale.
Elevify advantages
Develop skills
- Design precise aging plans for blue, lactic goat, and semi-hard cheeses.
- Manage rind microbiology to optimise blooms, washes, and natural rinds for best flavour.
- Control cellar climate by adjusting humidity, airflow, and temperature in small areas.
- Quickly diagnose defects like gas, splits, off-odours and implement fixes.
- Implement food-safe practices including sanitation, hazard checks, and readiness for sale.
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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