Cheesemaking: A Whey With Curds
A Hands-On Adventure into the World of Cheeses
10 Week Instructor Led Online Course
Commences 29 Sep - 7 Dec 2025
What Will I Learn?
Have you ever wondered about the difference between curds and whey? Welcome to an in-depth introduction into cheese and cheesemaking where we explore the history, microbiology and types of cheeses found worldwide. This course offers a practical and hands-on experience into the world of cheese, with particular focus given to cheesemaking recipes, cooking with cheese and caring for cheese.
Learn to make and understand cheese from around the world, develop sensory skills to taste and analyse cheese, and learn how to pair cheese and create seasonal cheese boards.
Cheesemaking is for everyone!
100%
Online
Learn at your own
convenience
50 Hours of Learning
4 - 5 hours per
week of learning
Live Learning Sessions
Every week with
your instructor
Global
Networking
Network with
Industry Experts
Recognised Certification
Globally recognised certification
Our Study Plans
Both options offer flexible and accessible learning at your own pace.
Are you ready to start your Le Cordon Bleu Journey?
Compare Your Options:
Premium
€1495
Personalise your study experience by interacting with your instructor and fellow participants with Premium.
Participate in live discussions with the instructor each week.
Interact and collaborate with fellow participants.
Personalised feedback from your instructor
on all assignments.
Receive a Certificate of Completion and Statement of Attainment.
Access learning materials for 6 months.
Self-Study
€390
Independently learn and study the course learning materials. Start now and complete at your own pace.
Learn from pre-recorded learning material in your own time.
Study at your own pace - any time, from any where.
Self-reflection and check-your-knowledge quizzes.
Receive a Certificate of Completion.
Access learning materials for 6 months.
Course Structure
Follow cheesemaking recipes to cook and care for cheese with confidence, for your own use at home or in a professional capacity.
Weekly topics include:
History of Fermented Milk Products
Milk: Fresh Dairy Products
Lactic and Fresh Cheeses
Uncooked, Pressed Cheeses
Surface-Ripened Cheeses
Blue Cheeses
Pasta Filata Cheeses
Around the World in 100 Cheeses
Milled-curd Cheeses
Cooked, Pressed Cheeses
Whether you are a non-food professional interested in making your own cheese, a chef looking to enhance your expertise, a café owner wanting to diversify your menu, or an entrepreneur looking for new opportunities, you will benefit from this course.
Course Introduction
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