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 counter's biggest weekend
A cheesemonger at a small specialty shop walks us through how she plans the case, the staffing, and the tasting samples for the retail weekend that outsells every…
Read postThe webinar about your photos, not your cheese
This week's Cheese Photography webinar is a short, practical session on shooting a wedge that actually sells — and it's free to attend.
Read postWhat actually sells a specialty wedge
A spring trade report on what moves specialty cheese at the deli counter lines up with what our own retail members keep telling us, even in a tight…
Read postThe credential that lapses quietly
Competition Judge Accreditation runs on a shorter clock than most of our credentials, and it lapses without a warning letter. Here's what keeps it current.
Read postThree weeks to Sacramento
The 2025 Annual Conference is three weeks out. Here's what still needs a decision from you, and what the Sacramento schedule actually looks like.
Read postThe record price in the wrong column
Butter is setting records and milk output keeps climbing, but for a lot of small creameries neither number shows up on the right side of the ledger.
Read postWhat the goat cheese surge means for your counter
Deli specialty cheese sales are climbing while American cheese slips, and goat cheese is leading the shift. The Certified Cheesemonger credential is built for exactly this kind of…
Read postThe raw-milk rules are different in every state again
Several states updated their raw-milk laws this year, and the differences between them are wide enough to trip up a producer who assumes their neighbor's rules apply at…
Read postThe tariff line showing up in your wholesale quotes
Retaliatory tariffs on U.S. cheese are landing on exporters first, but several members who never ship a wheel across a border are seeing the effects in their own…
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