Courses

Description

Cheese Production Masterclass

Learn the Art & Science of Cheese Making – From Basics to Advanced Techniques!

Course Overview

This 2-4 week comprehensive training will equip you with the expertise to produce high-quality artisanal and commercial cheeses. Learn the science behind milk transformation, microbial cultures, aging techniques, and scaling cheese production for business. Whether you’re an aspiring cheesemaker or looking to expand your dairy business, this course is designed for you!

💰 Price: 400,000
⏳ Duration: 2-4 Weeks

Who Is This Course For?

✅ Entrepreneurs looking to start a cheese business
✅ Dairy processors & value addition enthusiasts
✅ Small & large-scale farmers
✅ Culinary professionals & cheese lovers

What You Will Learn:

📌 Week 1: Fundamentals of Cheesemaking

• Understanding milk composition & selecting the right milk
• Introduction to cultures, rennet & fermentation processes
• Hygiene & food safety in cheese production

📌 Week 2: Fresh Cheese & Soft Cheese Varieties

• Hands-on production of Mozzarella, Ricotta, Cream Cheese & Feta
• Curd formation, whey separation & flavor development
• Preservation & storage techniques for soft cheeses

📌 Week 3: Aged & Hard Cheese Techniques

• Producing Cheddar, Gouda, Parmesan & other aged cheeses
• Salting, pressing & aging cheese for optimal taste & texture
• Understanding cheese rinds, molds & affinage (cheese aging)

📌 Week 4: Scaling, Business & Market Readiness

• Packaging & branding strategies for artisan & commercial cheese
• Cheese tasting, pairing & quality control
• Distribution channels & selling to local & international markets

Key Features:

✅ Hands-on experience with traditional & modern cheesemaking methods
✅ Training from expert cheesemakers & dairy specialists
✅ Business strategies to turn cheesemaking into a profitable venture
✅ Certification upon successful completion

🚀 Enroll Now & Start Your Own Cheese Production Business! 🚀