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 quiet cost behind your cave thermostat
A surprise oil-production cut this week is a reminder that specialty cheese's growth story still runs through the same propane bill, refrigeration compressor, and delivery truck as everyone…
Read postTwo webinars worth clearing your calendar for
Both webinars land on the same afternoon next month, one on allergen disclosure and one on rennet alternatives, and members with a stake in either shouldn't have to…
Read postWhat the judge accreditation doesn't teach you
Competition Judge Accreditation trains you to score a wheel fairly. It does not train you to sit at a table with forty entries and stay fair on the…
Read postWhat a softer milk check means for you
Federal forecasts point to a meaningfully lower Class III milk price this year than last, and members are asking whether that should move a spring price list at…
Read postWhat the HACCP credential actually covers
Our Food Safety & HACCP Certificate is built specifically for small and raw-milk operations, not scaled down from a plan written for a national processor.
Read postThe distributor planning six weeks out
A regional distributor member told us her ordering horizon has doubled this year. Here's what's behind that shift, and what it means for the members she supplies.
Read postWhen the cave can't decide on spring
Spring's swinging outdoor temperatures are the hardest season for a lot of aging rooms. A look at why, and the course built to help you hold steady.
Read postWhat the sensory credential actually tastes for
Our Sensory Evaluation Certificate is often mistaken for a tasting-notes exercise. It's closer to a shared vocabulary test, and that distinction matters.
Read postMember spotlight: thirteen years of cold calls
One of our longest-tenured sales members has spent thirteen years selling specialty cheese into accounts that don't stay sold on their own. His advice for newer reps is…
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