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 farmstead doing the hay math
A small farmstead creamery in the upper Midwest walks us through the spreadsheet she now checks before she checks the make sheet.
Read postWhat tariff talk does to your order sheet
New tariff announcements on imported cheese and ingredients are already changing order sheets. Here's what to check before you place your next one.
Read postLogging the hours your CCP application will ask for
The Certified Cheese Professional credential asks for documented working hours before you ever sit the exam. Start the log now, not the week you apply.
Read postThe tariff line your export broker is watching
New duties on cross-border trade are rattling small exporters this month. Here is what the federation is asking regulators for, and what to check on your own contracts.
Read postWhat a new milk testing order means for your farm
Federal milk-supply surveillance is widening again this month. Here is what it actually asks of a small creamery, and what it does not.
Read postA webinar for the apprenticeship you haven't built yet
A March webinar on building an apprenticeship program is worth an hour now, while creameries are rethinking how they bring on their next hire.
Read postWhat pricing reform means for your check
Federal milk-pricing formula changes are landing this year, and the federation is asking members to document how their own milk check moves in response.
Read postThe credential that gets you on a judging panel
The Sensory Evaluation Certificate is the quiet prerequisite behind every judging panel roster, and competition season is the wrong time to start it cold.
Read postReading your cave like a budget line
Cave Management covers humidity, airflow, and rotation, but this year more members are asking how to run those variables without a bigger fuel bill. Here's what the course…
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