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.
Small producers, a growing case
A new industry study counts nearly a thousand US artisan and specialty cheesemakers, most producing under 50,000 pounds a year. That's the membership base we actually serve.
Read postRegistration opens: Cheese Tourism 2020
Registration is open for our March webinar on building a cheese tourism program, from farm tours to tasting-room design to the logistics nobody budgets for.
Read postWhat the HACCP credential actually covers
A look at what the Food Safety & HACCP Certificate tests, who tends to pursue it, and why a slower January week is a reasonable time to start.
Read postA softer cheese case, and a longer horizon
January cheese prices came off their fall highs, but a new North American trade agreement heading toward the president's desk gives members a longer-term reason for optimism.
Read postPricing your case in a soft January
Milk prices dropped more than usual this January. A look at what that means for wholesale and retail pricing decisions, and the course that walks through the math.
Read postThe counter's quiet hour
A retail member spotlight on the January lull: what a cheese counter does with a slow afternoon, and why an evening class might be the busiest hour of…
Read postThe open comment on aging thresholds
A federal comment period on raw-milk aging rules opened this month. Here's what it covers, why small farmstead operations care most, and how to weigh in.
Read postA trade signing and a cautious read
A new trade agreement signed this week promises better access to a major overseas dairy market. Members with export exposure are reading the fine print before celebrating.
Read postWhat came out of Tuesday and Wednesday
Counter Culture 2020 and Whey Management 2020 both ran this week. Here's what members actually asked, and where to find the recordings if you missed either.
Read post