Member Spotlight
Every post the Federation has filed under Member Spotlight.
A Jura affineur's one week a year
One of our members flies in from the Jura once a year for a single week of meetings and cave tours — and this year he arrived with…
Read postThe summer side of a swab map
A farmstead quality manager in the upper Midwest explains why her environmental monitoring program looks completely different in August than it did last winter.
Read postThe distributor caught between two numbers
A regional cheese distributor told us what it's actually like to buy into a market this tight — where the spot price and the customer's price expectation stopped…
Read postFive years of being the outside eye
A food safety consultant who's spent five years working with small creameries told us what most operators get wrong on the first draft of a plan.
Read postThe case, not the cave
One of our retail members has spent years proving a cheese program lives or dies at the counter, not the make room — and summer is when that…
Read postThe wheel she almost didn't enter
With competition entries due ahead of this month's Annual Conference, one small-batch producer on the wheel she nearly left off her entry list, and the documentation habit that…
Read postAn affineur's cave in a hot June
A farmstead affineur in the upper Midwest on what a warm June does to an aging room, and why she checks her humidity readings by hand twice a…
Read postThe member who's outlasted three cheddar cycles
Six years into his ICF membership and twenty-two into the trade, a regional sales director explains why cheddar's boring reputation is exactly the point.
Read postA cheesemonger crosses the Atlantic
One of our newer members runs a small cheese counter that buys direct from a handful of overseas producers. She told us what that supply chain actually looks…
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