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.
Member spotlight: the books she closes before the tree comes down
A farmstead cheesemaker in the upper Midwest told us how she runs her books the week after Christmas, and why this year's numbers changed how she's thinking about…
Read postThe credential that lapses if you stop judging
Competition judge accreditation is only good for two years, and unlike most of our credentials, sitting still doesn't keep it current. Here's what to check before entries open.
Read postThe margin payment of a hard year
For the first time all year, the federal margin coverage program actually paid out in December. That says less about a good month and more about the year…
Read postWhat a stretched-curd workshop actually teaches
Our pasta filata workshop wrapped in Querétaro earlier this month. The members who came back describe it as less about recipe and more about trusting their hands.
Read postThe recertification clock is ticking
Our Food Safety & HACCP Certificate has the shortest recertification window in the federation's credential lineup. Here's what closing out the year should look like if yours is…
Read postA record export year, and a thin margin to show for it
U.S. cheese exports had their best year on record in 2025, and the reason is the same discount that's been squeezing domestic milk checks all year.
Read postTraining the counter for board season
Search interest in cheese boards spikes every December, and the counter staff who can talk a customer through a board sell more of it than the ones who…
Read postA workshop for the stretch and the pull
Today's stretched-curd workshop lands right as specialty mozzarella and other Italian-style cheeses post some of the strongest growth numbers of the year.
Read postWhat sixty days is actually buying you
New research questioning whether the 60-day aging rule stops every pathogen has reopened a debate our members have been living with for years.
Read post