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 sensory credential actually tests
Our Sensory Evaluation Certificate gets confused with basic tasting notes. Here's what the exam actually covers, and why members keep asking for it in January.
Read postThe checklist she rewrites every January
One quality manager throws out her checklist every January and writes a new one by hand. We asked why that habit matters more this year than most.
Read postA webinar to reset your wrap line after the holidays
Our webinar on cut-and-wrap line efficiency runs today. Here's what it covers and why the first full week of January is the right week to rethink your line.
Read postMilk prices open lower in January
January mailbox prices opened lower than December's, and members are already asking what that means for spring wholesale contracts and case pricing.
Read postSave your seat: Cut & Wrap Efficiency
Our January 5 webinar looks at the cutting and wrapping step most shops treat as an afterthought, with a straightforward case for why it is worth ten more…
Read postThe closeout she runs twice this week
A shop manager at a member retailer runs two closeouts this week, one for the register and one for herself, and neither one is finished until she can…
Read postA traceability rule now names soft cheese
A new federal traceability requirement puts fresh soft cheese on a formal recordkeeping list. Here is what changes, what does not, and where the compliance clock actually starts.
Read postThe count that happens before the toast
Before a shop closes for the holiday, someone has to count every wheel left in the case. We talked to a member about doing that math in a…
Read postA storm hits shipping week
A major winter storm is crossing most of the country right on top of the year's heaviest cheese shipping week. Here's what that means for your case before…
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