Course Key Information

• Tuition Fee: $180 AUD (All-inclusive, no hidden fees)

• Duration: Approximately 25 hours (Typically completed within 5–10 weeks of part-time study)

• Delivery: 100% Online, self-paced learning

• Assessment: Practical online assignments (No stressful formal examinations)

• Enrollment Period: 12 months of full access, with free extensions available to easily fit your lifestyle.

Why Study Artisan Cheesemaking?

Cheesemaking is a delicate biological process where minor adjustments to temperature, acidity, and moisture completely alter the final product. Understanding how different milks behave, how cultures interact, and how to spot and rectify production faults is crucial to consistently creating safe, gourmet cheeses.

This course bridges the gap between traditional craft and modern food safety, providing you with the technical framework needed to confidently produce a wide variety of sought-after cheeses.

What You Will Learn: Curriculum Topics

Our structured, step-by-step curriculum breaks down the cheesemaking process from raw ingredients to matured wheels:

1. Ingredients, Science & Essential Equipment

• Foundations of Cheesemaking: Understanding the core chemical transformations that turn liquid milk into solid cheese.

• The Right Ingredients: Selecting different milk types (cow, goat, sheep), coagulation agents (rennet), starters, and fermentation cultures.

• Additives & Flavorings: Safe usage of salts, herbs, molds, and enzymes to manipulate flavor, texture, and appearance.

• Cheesemaking Equipment: Mastering the essential tools of the trade, including vats, curd knives, moulds, presses, and temperature-controlled spaces.

2. Traditional Methods & Cheese Varieties

• Production Methods & Procedures: Step-by-step processing, from pasteurization and cutting the curd to hooping, pressing, and salting.

• Soft vs. Hard Cheeses: Exploring structural differences and production adjustments for styles ranging from fresh Ricotta and Brie to aged Cheddar.

• Blue Vein Specialization: Understanding the inoculation and piercing processes required for Penicillium roqueforti development.

• Curing & Maturation (Affinitage): Managing humidity, temperature, and rind care to develop complex flavors during the aging process.

[3. Quality Control, Troubleshooting & Health

• What Can Go Wrong?: Identifying and troubleshooting common faults, such as unwanted mold growth, texture issues, bloating, and bitterness.

• Diet & Health Issues: Navigating dietary considerations, lactose profiles, fat content analysis, and strict food hygiene standards.

How Online Learning Works

• Study At Your Own Pace: There are no rigid schedules or fixed class times. Log in whenever it fits your current culinary projects, work, or family life.

• Stress-Free Assessments: Show your knowledge through flexible online assignments that focus on real-world understanding rather than high-pressure timed tests.

• 12 Months of Full Support: Enjoy a full year of platform access, backed by completely free extensions if you need extra time to finish your studies.

Elevate Your Culinary Skills Today

Equip yourself with the technical chemical insights, recipe foundations, and production authority trusted by food industry professionals.

ENROL NOW 

Want to master the entire commercial dairy pipeline? See also our Diploma of Cheese Making, which bundles 3 comprehensive short courses designed to give you ultimate expertise in commercial brewing, distilling, and artisan food production.

Buy Now

Don’t forget to submit a student enrollment form – it can be found on the home page.