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.
The year milk turned around
Federal milk price data show Class III closing 2019 near its highest levels in years, a sharp reversal from a nervous January, with holiday cheese demand carrying the…
Read postBuilding a cheese program from scratch
A member who spent four years building her shop's cheese program vendor by vendor told us what the case looks like from that side of the counter.
Read postWhat the Advanced Affinage Certificate actually certifies
A plain-language walk through what the Advanced Affinage Certificate covers, who it's for, and how it connects to the Affinage Fundamentals course.
Read postExport demand is running hot into the close of the year
Federal trade figures show cheese exports on pace for a record year, and members shipping into Asia and Central America are feeling it most.
Read postPlanning the holiday rush before it arrives
A farmstead producer who plans her holiday order surge two months in advance told us the schedule matters less than deciding, in September, who is allowed to change…
Read postRegistration opens for the Rennet Alternatives webinar
Our December webinar on rennet alternatives opens for registration this week, aimed at members weighing sourcing, cost, and coagulation performance heading into next year.
Read postA comment period worth your time
A federal comment window on how cheese ingredient labels handle a common milk-processing step closes in early December, and members who use the process should weigh in now.
Read postThe interstate shipment rule you keep hearing about
A long-running dispute over how aged raw-milk cheese can cross state lines is back in front of regulators, and the federation is collecting member accounts before the record…
Read postWhat the Certified Cheesemonger credential actually tests
The Certified Cheesemonger credential covers more than tasting and pairing — a look at what the exam checks, who tends to take it, and why counter staff ask…
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