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.
What the washing schedule actually buys you
The Willow cohort of Washed-Curd & Dutch Styles wrapped up last week. Members told us the washing schedule, not the recipe, was the part that changed how their…
Read postTwo webinars worth clearing your calendar for
Counter Culture 2020 and Whey Management 2020 run back-to-back next week. One is for anyone behind a cheese case, the other for anyone with a drain running whey…
Read postThe tariff line still crossing our desks
The 25 percent duty on European cheese imports is three months old and still reshaping order books on both sides of the Atlantic. Here's what members are telling…
Read postCheese prices settle back to earth
Holiday demand always fades in January, but this year's pullback in cheese and Class III milk pricing is steeper than usual. Here's what the numbers mean for your…
Read postTwo webinars worth your January calendar
A retail-case webinar and a whey management session land back to back on January 14 and 15. Here's who each one is really for, and what to bring.
Read postA trade agreement worth watching this year
A continental trade agreement cleared its first chamber before the holiday and awaits a final vote early this year. Here's what its dairy language means for members who…
Read postCheese prices head into a new year
Block and barrel cheddar moved in different directions this week, and the gap between them says more about 2020 supply than either number alone.
Read postWhat the Certified Cheesemonger credential actually covers
A counter-side credential built for cut and wrap, storage and rotation, and customer guidance. Here is what it tests as members set 2020 training plans.
Read postTwenty-two years of knowing what sells
A longtime regional sales member has watched twenty-two holiday seasons come and go. She told us what has actually changed about wholesale cheddar, and what hasn't.
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