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 fuller case, a fuller tank
Grocery cheese cases are busier than they've been in months, and farm bulk tanks are fuller than anyone wants. Both are true at once, and members are caught…
Read postFinishing a credential from home
With travel and in-person testing on hold, we are moving more of the Food Safety and HACCP Certificate pathway online. Here is what changes and what doesn't.
Read postBuilding a new front door
With wholesale and foodservice accounts frozen, members are turning to curbside pickup and mail order almost overnight. Here is what that pivot actually takes.
Read postThe case with nowhere to go
Restaurant and school closures have cut off a huge share of dairy demand overnight, and members are asking what to do with cheese that was built for a…
Read postWhen 'essential' doesn't mean simple
Most states have classified dairy production as essential this month, but essential status hasn't made shipment, inspection, or aging-room access simpler for small producers.
Read postA webinar nobody planned to need
Our Cheese Tourism 2020 webinar was scheduled months ago as a niche marketing session. Instead it became a dry run for moving the federation's calendar online, fast.
Read postThe wholesale floor just moved
Wholesale cheese and milk futures have dropped hard in the last month as foodservice demand collapses. Here is what members told us they're doing about it this week.
Read postA recertification window we're loosening
On-site verification for HACCP recertification is hard to schedule right now, so we're giving members a grace window instead of a lapsed credential.
Read postA cheese tourism webinar lands in an odd week
Thursday's Cheese Tourism webinar was booked months before anyone canceled a trip. We're keeping it on the calendar and changing what we ask in it.
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