Cheese Making— Online Class
Learn the art of cheese making in our fun and interactive class—say cheese!
Location
Online
Good to know
Highlights
- Online
Refund Policy
About this event
This Cheese Making online class offers a complete journey from understanding its ancient roots to mastering advanced techniques in creating exceptional cheeses. Beginning with an introduction and historical insight, learners explore how cheese has evolved across cultures and time. The course progresses through crafting fresh, soft, semi-soft, hard, and speciality cheeses using detailed and structured approaches.
Advanced modules highlight refinement practices, helping learners understand textural differences and taste profiling. The final session teaches participants how to taste cheese professionally by evaluating aroma, ageing, and style. Each module supports a deeper appreciation of Cheese Making, emphasising technique, texture, and transformation.
Learning Outcomes:
- Enthusiasts interested in learning structured Cheese Making processes
- Culinary learners exploring the depth of fermented dairy traditions
- Individuals curious about historic and specialty cheese evolution
- Food lovers seeking knowledge in tasting cheese professionally
- Participants aiming to deepen understanding of cheese varieties and texture
Cheese Making— Online Class Descriptions:
The Cheese Making industry in the United States is thriving, with artisanal and specialty cheese sales growing by 11% annually. Over 1,000 varieties are produced across the country, generating more than $15 billion in retail value. From local farmers’ markets to upscale dining establishments, Cheese Making continues to elevate culinary standards and consumer interest.
Whether you're crafting creamy fresh cheese or ageing complex hard cheese, this Cheese Making course unveils every stage with precision. You'll explore centuries-old methods, specialty innovations, and techniques that bring flavour and structure to life. Learn to taste cheese like an expert, recognise subtle notes, and understand how fermentation shapes character.
Join this immersive online class and unlock the secrets behind successful Cheese Making. With modules designed to refine process and palate, you'll move confidently from curious beginner to seasoned enthusiast. Elevate your appreciation for this time-honoured craft while mastering its many layers—from technique to tasting.
Who is this course for:
- Enthusiasts interested in learning structured Cheese Making processes
- Culinary learners exploring the depth of fermented dairy traditions
- Individuals curious about historic and specialty cheese evolution
- Food lovers seeking knowledge in tasting cheese professionally
- Participants aiming to deepen understanding of cheese varieties and texture
Career Path:
- Artisan Cheese Maker
- Cheese Shop Assistant
- Food Tasting Coordinator
- Culinary Event Organiser
- Cheese Ageing Technician
- Gourmet Food Retail Associate
Why Choose the Institute of Mental Health?
- Earn a CPD QS Accredited Certificate upon completion.
- Affordable and designed for easy comprehension.
- Instant access to start learning immediately.
- 12 Months of access to course materials after enrolment.
- Enjoy the flexibility of online learning from anywhere in the world.
- 24/7 support available to assist you throughout your learning journey.
- Fully online course with interactive lessons for an engaging learning experience.
Requirements
You don’t need any educational qualifications or experience to enrol in the course.
Do note: You must be at least 16 years old to enrol.
Any internet-connected device, such as a computer, tablet, or smartphone, can access this online course.
Process of Evaluation
After studying the course, an MCQ exam or assignment will test your skills and knowledge. You have to get a score of 60% to pass the test and get your certificate.
Certificate of Achievement
Certificate of Completion – Digital / PDF Certificate
After completing the course, you can order your CPD Accredited Digital/ PDF Certificate for £5.99.
Certificate of Completion – Hard copy Certificate
- You can get the CPD Accredited Hard Copy Certificate for £12.99.
Shipping Charges:
- Inside the UK: £3.99
- International: £10.99
Disclaimer
Please Take Note: This course is delivered entirely online and consists of pre-recorded sessions. You will receive access to the course materials within 48 hours of completing your enrolment.
Refund Policy:
After getting the login details, no refund request is acceptable.
Frequently asked questions
To make cheese, start by warming milk and adding a starter culture to acidify it. Then use rennet to form curds, cut and stir them, drain the whey, salt the curds, mould them into shape, and age the cheese if required.
Rennet is ideal for firm and aged cheeses, giving cleaner flavour and solid texture. Vinegar works best for fresh cheeses like paneer and ricotta—it's simpler but produces a softer result.
Begin by gently heating milk and adding rennet or vinegar to curdle it. Once curds form, strain off the whey, then salt, shape, and either refrigerate or age the curds into cheese.
The typical steps include: acidifying the milk, adding rennet, cutting curds, cooking, draining whey, salting, shaping, and ageing.
Rennet is a natural enzyme traditionally sourced from calves’ stomachs, used to coagulate milk. It separates curds and whey—a vital step in making most aged cheeses.
Cheese was first made thousands of years ago, likely by accident, when milk stored in animal stomachs curdled due to the presence of natural rennet. This spontaneous process revealed curds and whey, paving the way for early cheese-making.