Course Features
Advanced Science
Master the biochemistry and microbiology of cheese making.
Innovation Lab
Develop unique cheese varieties in our state-of-the-art facility.
Commercial Production
Learn large-scale production techniques and compliance.
1
Advanced Cheese Science
- Milk biochemistry and microbiology
- Advanced starter cultures
- Professional equipment calibration
2
Innovation & Research
- Advanced cheese development techniques
- Experimental aging methods
- Research and development practices
3
Commercial Production
- Large-scale production management
- Quality control systems
- International compliance standards
Begin Your Master Journey
Take your expertise to the highest level of cheese making mastery
Every cheese has a story. Slice into the fascinating world of cheese, explore our curated guide today.