Artisanal Cheese Making Course
Master every step of artisanal cheese making—from milk selection and cultures to molding, salting, aging, and food safety—so you can craft consistent, high-value semi-hard cheeses for professional gastronomy and standout restaurant menus.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Artisanal Cheese Making Course gives you a practical, step-by-step path to producing consistent semi-hard cheeses with professional standards. Learn milk selection and chemistry, starter cultures, rennet dosing, curd cutting, molding, pressing, and precise salting. Master aging room control, rind care, safety, HACCP-based CCPs, and troubleshooting so every batch is flavorful, stable, and ready for confident sale.
Elevify advantages
Develop skills
- Semi-hard cheese make: master curd cutting, pressing, salting in one short course.
- Milk & culture tuning: adjust milk solids, starters, and rennet for pro results.
- Aging room control: set humidity, temperature, and rind care for peak flavor.
- Quality & safety checks: apply CCPs, pH, salt, and micro tests to every batch.
- Sensory & troubleshooting: profile texture, fix flaws, and optimize for gastronomy.
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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