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.
What the cheese professional credential actually tests
Application windows for the industry's broadest cheese credential are closing this week. Here's what the exam covers and how our own credential track lines up with it.
Read postMargins finally give you room to price
Feed costs eased this quarter and milk-to-feed margins improved for the first time in a while. Here's how to use that room in your favor before it closes…
Read postThe exemption that still needs paperwork
Qualifying as a small producer under federal food-safety rules doesn't exempt you from the rules — it exempts you from one set of them, and only if you…
Read postThe airflow half of a humidity problem
Spring's swinging outdoor humidity exposes caves that were never actually calibrated on airflow, only on a humidifier setting. Here's the distinction and where to learn it properly.
Read postA webinar worth clearing your calendar for
This week's free webinar on insurance for creameries covers the coverage gaps small producers discover only after a claim. Here's what it will and won't answer.
Read postThe monger who earned her pin the hard way
A specialty counter manager spent three years logging cases before she sat for her Certified Cheesemonger exam. What the credential actually tested surprised her.
Read postInsurance is not the fun part, but it's this week's webinar
Webinar: Insurance for Creameries 2024 runs twice this month. A preview of why coverage for a working cave, a retail counter, and a delivery van doesn't fit one…
Read postThe export line is quietly doing more work
Cheese exports have grown from a rounding error to a real share of domestic production over the past few years. A look at what that shift means for…
Read postMember spotlight: a new member's first credential
Sofia Marchetti joined the federation last month and is already deep into her first credential. We asked why she didn't wait a year to get started.
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