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.
The distributor rebuilding a route around fewer stops
When two farmstead accounts on her route closed this year, one of our distributor members didn't cut the route. She rebuilt it, and it's carrying more cheese than…
Read postWhat the cheesemonger credential actually tests
Certified Cheesemonger gets treated like a nice-to-have for counter staff. Here's what the credential actually covers and why retailers keep asking about it this year.
Read postThe margin number that finally moved
The federal dairy margin figure improved again this month, and cheese plants are running full production schedules. Neither one erases a hard year for small creameries.
Read postThe line that moves your aging rule
Raw-milk aging and sale rules are decided state by state, and this spring more states are revisiting theirs. A longtime member testimony program explains why that patchwork matters.
Read postMember spotlight: the two delivery routes she merged into one
Fuel and refrigeration costs pushed one regional distributor to merge two delivery routes into one this spring. She told us what it took to keep every account on…
Read postThe imported wedge that got expensive overnight
A new federal tariff schedule landed on imported cheese this spring. Here's what it changes for members who share a case with European wheels, and what it doesn't.
Read postWhat the farm shop workshop actually covered
Wednesday's farm shop retail workshop in Saint-Hyacinthe drew a room of small producers weighing whether their own farm store is worth the hours it costs. Here's what stuck.
Read postMember spotlight: becoming the maker
A longtime head cheesemaker retired this year. The assistant who'd worked beside her stepped into the role sooner than either of them planned, and told us what she…
Read postThe case is quietly rearranging itself
Goat cheese and gouda are gaining shelf space this year while brie, blue, and havarti cool off. It's a modest shift, but it's worth checking against your own…
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