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 cheese price that finally caught up
Block cheese prices doubled in a month as restaurants reopened and buyers scrambled. We look at what's driving the swing and what it means for your next invoice.
Read postThe relief loan rules just moved again
New federal legislation loosens the terms on emergency small-business loans this week, giving creamery and shop members far more room than the original eight-week window.
Read postThe market that set up behind cones
A farmstead creamery member describes running her first market of the season with taped-off lanes, pre-bagged wheels, and a line that never quite got the old rhythm back.
Read postThe case restaurants are restocking
As dining rooms reopen in fits and starts, wholesale cheddar is climbing fast and members are being asked to fill orders they haven't seen since February.
Read postWhat the HACCP credential covers now
Enrollment in our Food Safety & HACCP Certificate has climbed sharply this spring. Here's what the credential actually requires and why so many members are finishing it from…
Read postRestocking the market stall
A handful of states are letting farmers markets and outdoor stalls reopen this month. Our Direct-to-Consumer & Farmers' Markets course has practical guidance for doing it under new…
Read postThe wheels waiting in the warehouse
Refrigerated warehouses are holding record volumes of cheese from this spring's oversupply. We look at what a slow-clearing backlog means for members who make and age product on…
Read postA rulebook that changes at every county line
As markets and shops reopen under a patchwork of local rules, we're collecting member reports on where guidance conflicts or overreaches, and asking regulators for clearer small-producer exemptions.
Read postThe stand reopening six feet apart
One member walked us through what it actually takes to reopen a farmers'-market cheese table this month: new spacing, no sampling, gloves at every hand-off, and a lot…
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