Artisanal Cheese Making Course
This course equips you with comprehensive skills in artisanal cheese making, covering milk selection, culture preparation, rennet use, curd processing, molding, pressing, salting, aging techniques, rind maintenance, food safety standards including HACCP critical control points, and troubleshooting methods. Produce reliable, premium semi-hard cheeses suitable for professional culinary applications and restaurant menus with confidence and consistency.
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on expertise in crafting professional-grade semi-hard cheeses. Master milk chemistry and selection, starter cultures, accurate rennet dosing, curd cutting techniques, molding and pressing processes, precise salting methods, aging room management, rind care protocols, food safety practices with HACCP-based critical control points, and effective troubleshooting to ensure every batch delivers exceptional flavour, stability, and market readiness.
Elevify advantages
Develop skills
- Master semi-hard cheese production through precise curd cutting, pressing, and salting techniques.
- Optimise milk solids, starter cultures, and rennet dosing for consistent professional outcomes.
- Control aging room conditions including humidity, temperature, and rind management for superior flavour.
- Implement quality and safety protocols with CCPs, pH monitoring, salt levels, and microbial testing.
- Develop sensory evaluation skills to profile textures, troubleshoot issues, and enhance gastronomic quality.
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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