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 judge accreditation actually requires
With Madison's medal table still fresh, a look at what it actually takes to sit on the other side of the judging table — and why the credential…
Read postTight stocks, a firm block market, and a reopened export lane
Block cheese is trading near a multi-year high and stocks are running well below last year's levels, while a cleared tariff dispute is opening room for export growth…
Read postWhat the washed-rind clinic actually fixed
The hands-on washed-rind session at the annual conference filled up fastest for a reason. Here's what the clinic covered, for members who couldn't make the trip.
Read postGold, silver, bronze, and a very deep field
The ICF Annual Conference wrapped last Thursday in Madison with a closing session and awards presentation. Here's who took the categories and what stood out on the judging…
Read postFive years of being the outside eye
A food safety consultant who's spent five years working with small creameries told us what most operators get wrong on the first draft of a plan.
Read postNotes from day one in Madison
The ICF Annual Conference opened Tuesday in Madison. A quick recap of day one, from a packed trade panel to the first round of competition judging.
Read postThe market that fits in a folding table
Peak farmers market season is here, and most specialty producers still sell through one. A look at what makes a folding-table cheese stand work, and the course built…
Read postThe case, not the cave
One of our retail members has spent years proving a cheese program lives or dies at the counter, not the make room — and summer is when that…
Read postJoin Thursday's apprenticeship webinar
This Thursday's free webinar covers what a structured apprenticeship actually looks like inside a small creamery, from paperwork to who supervises the bench.
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