Blog
Certification, education, advocacy, events, industry news and the members behind them — written by the Federation, for the people who make, age, sell and buy the cheese.
A record block price, and what it doesn't fix
Block cheddar hit an all-time high on the commodity market this month, but for most of our members the number on the board and the number on their…
Read postThe account that finally called back
A corporate member that renewed quietly for years without much contact finally showed up this spring — not for a discount, but to help move product to food…
Read postThe comment period nobody wants to miss
A federal comment window on interstate cheese shipment rules reopened this spring and closes soon. Here's what's at stake and how members have been weighing in.
Read postPortland goes virtual: what to expect on the 21st
The ICF Annual Conference moves online on July 21. Here's the session lineup, what changed from the in-person plan, and how to make a laptop feel like a…
Read postThe cave time nobody planned for
With wholesale volume down this year, some affineurs have more wheels sitting in the cave and more hours to actually study them. A few are using that time…
Read postOur first conference without a room
The ICF Annual Conference 2020 runs virtual for the first time on July 21. Here's what's staying the same, what's changing, and why registration looks different this year.
Read postWhat the food box purchases mean for your cheese
A federal food-box purchasing program just moved into its second round, and it's buying more cheese styles than the first round did. Here's what we're pushing for and…
Read postA webinar for the people behind the counter
Next week's Webinar: Counter Culture 2020 is built for the people actually working the cheese case this summer, not the owners scheduling them.
Read postWhat the Cheesemonger credential proves now
With counter staffing thinner and turnover higher this year, members are asking what the Certified Cheesemonger credential actually verifies and who should pursue it now.
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