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 swab map that's worth rebuilding
New research on Listeria monitoring in small and mid-sized dairy plants confirms what our course has argued for years: a short, well-placed swab map beats a long one…
Read postWhat abundant milk means for your margin
Milk production is running well ahead of last year, which keeps Class III futures flat even as cheese exports climb — good for buyers, tighter for the farmstead…
Read postWhat the HACCP credential actually covers
The Food Safety & HACCP Certificate gets requested by name more than almost any credential we offer. Here's what it does and doesn't cover, and who tends to…
Read postThe milk forecast that moved lower
The federal government's monthly supply-and-demand report cut its 2025 milk price forecast by a full dollar this month. Here's what that means for your spring numbers.
Read postThe quality manager getting ready for an audit no one scheduled
A wholesale buyer told one of our members an audit was coming, with no date attached. We talked to her about what she did in the weeks of…
Read postA webinar for the apprenticeship you run alone
Our webinar on building apprenticeship programs is next week. It's aimed at the one-person training department most small creameries actually have.
Read postPricing your wheel when the inputs move
Feed and energy costs have moved twice already this year. A quick walk through the course that helps you reprice a wheel before your margin does it for…
Read postThe tariff week your buyer called about
New tariff lines opened on both sides of two borders this week. Here is what it actually touches if you make, ship, or sell specialty cheese.
Read postThe aging-rule question came up again
Several states revisited raw-milk aging and sales rules this year. Here's what the Food Safety Committee is tracking and how to weigh in.
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