from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Cheesemaker Course provides a practical guide to producing consistent, high-quality cheese. You'll learn about milk composition, quick intake testing, pasteurisation basics, managing cultures and rennet, and handling curds precisely for semi-hard cow's milk and young lactic goat's milk cheeses. Gain expertise in ageing room management, preventing defects, quality inspections, laboratory testing, troubleshooting techniques, and straightforward record-keeping systems that enable reliable, scalable production.
Elevify advantages
Develop skills
- Dairy lab testing: confidently perform pH, acidity, plate counts and salt checks.
- Process control: set and adjust time, temperature, moisture and salt for safe cheese production.
- Defect prevention: halt cracks, chalkiness and late gas with quick, practical solutions.
- Milk quality control: test, accept or reject milk using rapid on-site methods.
- Cheesemaking records: create batch logs, SOPs and trends for consistent results.
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.What our students say
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