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.
Milk prices firm up under a new rule
Class III and Class IV prices have been climbing since February, a new Class I pricing formula took effect May 1, and a noisier trade picture is making…
Read postRegistration opens: Workshop on curd retailing
Our June workshop on selling fresh curds at retail opens for registration this week, built for members who make a shelf-stable product but a genuinely perishable one.
Read postThirteen years on the road
A regional sales director who has covered the same wholesale territory for a cheese distributor since before some of our committees existed told us what actually changed.
Read postWhat it takes to cross a state line
Selling cheese to a distributor two states over sounds simple. The rating and reciprocity system behind it isn't, and members keep asking us to explain it plainly.
Read postWhat the Food Safety & HACCP Certificate actually covers
Members keep asking whether our Food Safety & HACCP Certificate overlaps with a written food safety plan. It doesn't replace one, but it changes how you build it.
Read postReading your herd through the flush
Spring flush changes what's coming out of the bulk tank week to week. Our Milk Quality & Herd Health course exists for exactly that moving target.
Read postWhat the spring flush means for supply this year
April's federal price data confirms a modest spring flush this year, not the flood some producers braced for. Here's what that steadier surge means for your supply planning.
Read postThe margin picture, through February
The federal income-over-feed-cost margin improved again in February, the second straight monthly gain reported under the new dairy safety-net program. Here's what that means for the cheese case.
Read postThe member who reads the bill text
Tom Reyes runs a small raw-milk operation at Speltmoor Farmstead and has spent years submitting testimony most members never see happen. We asked him why he keeps doing…
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