What is Included

• CPD Accredited Digital Certificate 
• Fully Online 
• Lifetime Access 
• 24/7 Tutor Support 
• No Hidden Fees 

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Cheese Making Course

The Cheese Making Course provides a thorough introduction to the art and science of cheese making. Starting with the history and basic principles, you will learn about essential equipment, tools, and practices. The course covers milk selection and preparation, including the differences between pasteurised and raw milk and methods for adjusting milk quality. You will also explore the role of cultures and rennet in cheese making, with a focus on both traditional and vegetarian options.

As the course progresses, you will practice making various cheese types, from fresh cheeses like ricotta to hard cheeses such as parmesan. Key techniques such as curd formation, cutting, salting, brining, and pressing are taught in detail. The final modules cover the aging and ripening process, teaching you about different aging environments and how to monitor cheese maturation. By the end of the course, you will have a solid foundation in both the theoretical and practical aspects of cheese making.

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Curriculum

Cheese Making Course Contents

Module 1: Introduction to Cheese Making

• History of Cheese Making
• Basic Principles of Cheese Making
• Cheese Making Equipment and Tools
• Hygiene in Cheese Making

Module 2: Milk Selection and Preparation

• Types of Milk Used in Cheese Making
• Pasteurization vs. Raw Milk
• Testing Milk Quality
• Adjusting Milk for Different Cheese Types

Module 3: Cheese Cultures and Rennet

• Role of Cultures in Cheese Making
• Types of Cheese Cultures
• Using Rennet in Cheese Making
• Vegetarian and Microbial Rennet Options

Module 4: Basic Cheese Types

• Fresh Cheeses (e.g., Ricotta, Cottage Cheese)
• Soft Ripened Cheeses (e.g., Brie, Camembert)
• Semi-Hard Cheeses (e.g., Cheddar, Gouda)
• Hard Cheeses (e.g., Parmesan, Gruyère)

Module 5: Curd Formation and Cutting

• Coagulation of Milk
• Cutting and Cooking Curds
• Draining Whey from Curds
• Pressing and Molding Curds

Module 6: Salting and Brining

• Importance of Salting in Cheese Making
• Dry Salting Techniques
• Brining Methods and Duration
• Effect of Salting on Cheese Flavor

Module 7: Aging and Ripening

• Purpose of Aging Cheese
• Natural vs. Controlled Aging Environments
• Aging Techniques for Different Cheeses
• Monitoring Cheese Maturation