Certification
Every post the Federation has filed under Certification.
What the Certified Cheesemonger credential actually covers
Certified Cheesemonger is our most requested credential from members on the retail side. Here's what it tests, who it's for, and why counter staff keep asking about it.
Read postWhat the Advanced Affinage Certificate actually trains
Rind management, cave environment control, and maturation planning across styles — what the credential covers, who it's for, and what it doesn't replace.
Read postA credential built for the counter
Certified Cheesemonger is our counter-side credential, built around cutting, storage, and customer conversation rather than make-room skills. Here's who it's actually for.
Read postWhat the judge accreditation doesn't teach you
Competition Judge Accreditation trains you to score a wheel fairly. It does not train you to sit at a table with forty entries and stay fair on the…
Read postWhat the HACCP credential actually covers
Our Food Safety & HACCP Certificate is built specifically for small and raw-milk operations, not scaled down from a plan written for a national processor.
Read postWhat the sensory credential actually tastes for
Our Sensory Evaluation Certificate is often mistaken for a tasting-notes exercise. It's closer to a shared vocabulary test, and that distinction matters.
Read postWhat the Sensory Evaluation Certificate actually trains
Our Sensory Evaluation Certificate gets mistaken for a tasting class. It's closer to a vocabulary and defect-detection course than a palate contest.
Read postWhat the judge accreditation actually tests
Competition Judge Accreditation is one of our smaller credential cohorts, but interest is climbing as this year's competition calendar fills in. Here's what it actually covers.
Read postThe credential raw milk makers want right now
Formal food-safety plans have gone from a minority practice to the industry norm among specialty cheesemakers. Here's what our Food Safety & HACCP Certificate actually covers.
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