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 recover, margins stay tight
Milk prices are climbing back after a rough 2018, and members processing their own supply say the recovery looks better on the board than on the ledger.
Read postAllergen controls, and the deadline that's closer than it looks
Small facilities have until September to meet federal preventive-controls allergen requirements. Our Allergen Management course starts March 29 — here's what it actually covers.
Read postTwenty years in cheese, most of them teaching food safety
Gwen Whitfield has spent two decades in cheese and now runs her own food-safety training practice. We asked her what changed her mind about teaching over making.
Read postFewer cows, a steady case
National milk cow numbers keep drifting down while cheese demand holds steady. We look at what a slow-growth spring means for members on both sides of the vat.
Read postSave the date: the May judging standards webinar
Mark your calendar for the May 14 Judging Standards webinar — required refresher territory for accredited judges and a good primer for anyone weighing the accreditation.
Read postThe CCP: what it actually covers, and who it's for
The Certified Cheese Professional credential is our flagship, but members often ask what's actually in it and whether they're ready — here's a plain answer to both.
Read postMargins firm up, but keep an eye on the fall
Milk prices are finally climbing out of a two-year trough, but an international trade dispute working its way through arbitration could reshape the cheese case before the year…
Read postWhat a small-producer exemption actually covers
Members keep asking whether their creamery qualifies for a food-safety exemption. The honest answer is it's narrower than the rumor, and here's what we're pushing the regulator to…
Read postWhat the herd decides before you do
Milk composition shifts with the season, the feed, and the cow, long before it reaches your vat. Our Milk Quality & Herd Health course starts there instead of…
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