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 hay bill behind the holiday wheel
Feed costs have climbed to some of the highest levels on record this fall, and members building holiday inventory are feeling it before a single wheel reaches the…
Read postSave your seat: Starter Culture Basics
Registration is open for this year's Starter Culture Basics webinar, a virtual session built for members who inherited a culture program rather than built one from scratch.
Read postThe buyer who plans the case early
A specialty cheese buyer at a member retail shop says the fall case gets built weeks before anyone tastes a wheel. We asked how she decides what earns…
Read postThe hay bill in your fall pricing
All-milk prices are at record highs this fall, but so is the alfalfa bill behind them. We look at why a strong milk check isn't translating into an…
Read postThe buyer deciding whether to renew
A specialty cheese buyer at a mid-sized retailer has never put his membership on auto-renew. We asked what he actually weighs each fall before he re-ups.
Read postThe exemption math members keep hitting
A federal comment window on small-producer food-safety exemptions is open again. Here's why the exact wording of the sales-channel math matters more than it sounds.
Read postRecord exports, record feed costs
US cheese exports are on pace for a record year, and hay prices have kept setting new highs of their own. Two good-looking headlines that don't add up…
Read postSave your seat for Hollow Pasta Filata
Registration is open for the November Hollow Pasta Filata workshop. If stretched-curd cheeses have been on your someday list, this is the fall to move them up.
Read postThe apprentice who caught up fast
A second-year apprentice at Alpine Crest Fromagerie joined the federation eighteen months ago and has already stacked three courses on top of her day job. We asked what's…
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