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 cave running out of space
Fall is when most small caves run out of shelf space at once. Our Cave Management course walks through the planning that prevents a September scramble.
Read postThe forecast moved before the price did
Federal forecasters raised their cheese price outlook for the rest of the year even as milk production numbers came in higher than expected. Members are asking which figure…
Read postWhat the margin course actually teaches you to track
Pricing & Margin for Specialty Cheese comes up whenever milk prices move fast in either direction. Here is what the course actually walks through and who tends to…
Read postA safety net for feed-cost swings is set to expire
The federal farm program that pays out when feed costs outrun milk prices is due to lapse at the end of the month. Here is what that means…
Read postMore cheese is selling straight off the website
A new look at artisan and specialty cheesemaking shows more producers selling from their own site than ever before, even as fewer of them make raw-milk cheese at…
Read postWhat a standard of identity protects
A quiet regulatory debate over what can be called cheese on a label matters more to your business than the paperwork suggests, and members should weigh in now.
Read postWhat September asks of your cave
As milk components start their fall climb, the wheels going into your cave this month behave a little differently than the ones you racked in July.
Read postA busy case, a quiet board
Back-to-school lunches kept the cheese case moving through late August, even as the wholesale board sat flatter than members expected heading into fall.
Read postSix weeks out from the Chicago sensory workshop
Our in-person sensory workshop in Chicago is six weeks away, and registration is open. Here's what the day actually covers and who tends to get the most out…
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