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.
Notes from the Prairie Food Safety workshop
Members who spent a day in Lancaster last week for the Prairie Food Safety workshop are already changing their sanitation logs. Here's what stuck.
Read postTwenty years in, still choosing raw-milk cheese
Kate O'Leary has run cheese programs for two decades. We talked to her about why raw-milk cheese still gets most of her attention, and what she looks for…
Read postA Lancaster workshop on the paperwork that keeps a plant open
Our Prairie Food Safety workshop lands in Lancaster this week, and it's less about the science than the written plan a compliance visit actually checks.
Read postThe cheesemonger credential: what it actually tests
A look at what the Certified Cheesemonger credential actually measures, why counter staff pursue it, and how to start studying without quitting your day job.
Read postThe inspection backlog, and what we're asking on your behalf
Routine facility inspections paused for over a month this winter and are only now catching up. Here's what that backlog means for members and what our Food Safety…
Read postThe quiet lapse in your judge accreditation
Competition Judge Accreditation lapses fast without active panel work. Here's why it matters more in a crowded cheese case, and how the sensory pathway toward it actually runs.
Read postMargins hold, and the cheese case doesn't slow down
A second federal safety-net payment landed this month, and specialty cheese kept outperforming the broader dairy case. Here's what both numbers mean for members.
Read postThe numbers came back all at once
Six weeks of missing federal agriculture data landed in a single release this morning. Here is what the federation is asking for on behalf of members who plan…
Read postNew member spotlight: a Jura affineur joins us
Henri Dubois of Fromagerie Saint-Rémille joined the federation last month. He runs a maturation room in the Jura, he flips wheels by hand, and he has opinions about…
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