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Goat Cheese Making Training

Goat Cheese Making Training
from 4 to 360h flexible workload
valid certificate in your country

What will I learn?

Gain practical expertise in producing fresh chèvre, semi-aged tomme, crottin, and flavoured goat cheeses with reliable quality. Cover essential topics like goat milk hygiene, testing, and handling; accurate process controls; use of cultures and rennet; HACCP-based safety measures; small-scale costing; production planning; plus labelling and packaging to start or improve your goat cheese enterprise profitably.

Elevify advantages

Develop skills

  • Master fresh chèvre production through pH control, curd handling, draining, salting, and packaging techniques.
  • Develop skills to produce semi-aged goat cheeses by managing rennet, pressing, rind formation, and aging conditions.
  • Ensure top goat milk quality with hygiene practices, testing methods, chilling processes, and rejection standards.
  • Implement HACCP and SSOPs effectively to control hazards, maintain sanitation, and meet regulatory requirements.
  • Plan profitable cheese batches by costing milk inputs, scheduling production, setting margins, and determining shelf life.

Suggested summary

Before starting, you can change the chapters and the 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 I work for.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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