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.
Two numbers in your milk check
Class III futures have firmed since February, and a new federal dairy safety-net program just closed its retroactive window. Neither one solves the same problem for every member.
Read postReading your own margin picture
Federal milk price reports tell you what happened to the broader market last month. They don't tell you what your own vat is actually costing you to fill…
Read postWhat the Cheese Foundations Certificate is for
The Cheese Foundations Certificate isn't a credential for the cave or the counter — it's the entry point that everything else in the ladder assumes you already have.
Read postA labeling proposal worth your comment
A proposed change to ingredient and standard-of-identity labeling is open for comment this spring, and it would land differently on a two-person creamery than on a large plant.
Read postRegistration is closing on Washed-Curd & Dutch Styles
The Stone cohort of Washed-Curd & Dutch Styles opens next week, and this is your last weekend to register before the roster closes.
Read postThe counter that outgrew its case
A small retail member rebuilt her cheese counter around smaller formats and closer producer relationships, and business followed the change rather than leading it.
Read postWhat export growth means for the cheese case at home
Cheese exports keep climbing even as broader trade tensions escalate, and members told us the two facts feel harder to hold at once than the headlines suggest.
Read postLast call for the Judging Standards webinar
Registration closes soon for our Judging Standards 2019 webinar on May 14. A look at what the session covers and why it matters even if you never plan…
Read postWhat the Advanced Affinage Certificate covers
Our Advanced Affinage Certificate is open to anyone who already holds the Certified Cheese Professional credential. Here's what it actually tests and who tends to take it.
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