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 critical hygiene and record-keeping practices for consistent, high-quality results.

from 4 to 360h flexible workload
valid certificate 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. Plus, you'll 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: manage risks, hygiene, 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 perfect texture and moisture.
- Maturing area oversight: handle rind maintenance, moisture levels, 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 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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