Publications

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.

Member Spotlight

Member spotlight: the apprentice who stayed

A composite look at a member archetype we're seeing more of this winter: the longtime apprentice who's quietly becoming the next owner, one small decision at a time.

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Education

What a cold snap does to your milk quality

Cold weather asks more of a herd than warm weather does, and that shows up in your milk before it shows up anywhere else. A look at what…

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Industry News

The succession conversations finally happening

With input costs finally easing after a hard 2025, more farmstead creameries are having the ownership conversation they'd been postponing. Here's what we're hearing from members.

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Events

A workshop built around your nose

This week's in-person sensory workshop is a smaller, hands-on companion to the Advanced Sensory Evaluation course, and it's the kind of session that changes how members judge their…

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Education

The paperwork behind your first export pallet

The new year reset several import quota categories that affect where specialty cheese can move and at what volume. If you're shipping overseas for the first time, the…

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Industry News

The margin program's six-year bet

The federal margin coverage program is offering a discount to producers who lock in six years of protection at once, right as milk prices open 2026 at their…

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Events

A webinar before the rush

Next week's Listeria Control webinar lands right before spring production ramps up. A preview of what it covers and who should carve out the hour.

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Certification

What a judge accreditation actually checks

Competition season planning starts earlier than most members expect. Here's what the Competition Judge Accreditation actually tests, and why now is the time to start.

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Education

What the cave owes you in January

Cold outside doesn't mean stable inside. A look at why January humidity swings catch cheesemakers off guard, and the course that walks through the fix.

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