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 a hot week does to your milk check
A run of high heat and humidity does more to your milk check than cut volume — it changes the components, and this week's course covers both.
Read postWhat Export Documentation Essentials covers
A tariff line can change on the exact date a shipment clears customs. This week's course rundown covers the paperwork habits that keep an export order from getting…
Read postWhat we're asking for on pricing reform
Milk prices have firmed up this spring, but the formula behind them still frustrates small producers. Here's the reform members are pushing for and how to add your…
Read postOne tariff line opens as another closes
Mexico's retaliatory tariffs came off this spring and China's went on June 1. Here's what that split picture means for members who sell across a border.
Read postNotes from the curd retailing workshop
This week's curd retailing workshop drew a full room and a longer-than-planned Q&A. Here's what stuck, and where to find the material if you couldn't make it.
Read postA cheesemonger crosses the Atlantic
One of our newer members runs a small cheese counter that buys direct from a handful of overseas producers. She told us what that supply chain actually looks…
Read postWhat the Certified Cheesemonger credential covers
Certified Cheesemonger is our entry-level retail credential. Here's what the exam actually tests, who it's built for, and what it doesn't cover.
Read postWhat the Sensory Evaluation Certificate covers
Structured tasting and defect scoring is a learnable skill, not a palate you're born with. Here's what the Sensory Evaluation Certificate actually trains you to do.
Read postThe member who keeps a supplier scorecard
A longtime retail member has spent years buying wheels for the same cheese program. We asked how she decides which producers keep a permanent spot in her case.
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