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 it takes to judge a wheel
The federation's Sensory Evaluation Certificate and Competition Judge Accreditation are the usual path onto a judging panel. Here's what each one covers, and why now is the time…
Read postEarly registration opens for the annual conference
The ICF Annual Conference returns in July with a full in-person program. Early registration is open now, and here's what to plan around before you book.
Read postThe monger who treats every shift like a tasting
A retail cheesemonger who joined the federation eighteen months ago has already stacked two credentials. We asked what's driving the pace.
Read postWhat the Advanced Affinage Certificate asks of you
Affinage Fundamentals is two weeks into its Alpine cohort. Here's what the credential path from that course to the Advanced Affinage Certificate actually requires.
Read postWhy herd health is a cheese problem
Somatic cell counts and butterfat both move with the season, and a cheesemaker who only watches the vat is watching half the problem. Here's what our herd health…
Read postGetting accredited to judge cheese
Competition season is picking back up this year, and we've had more questions about the Competition Judge Accreditation than any other credential this spring. Here's what it actually…
Read postThe margin behind the milk price
Milk prices are near records again this spring, but feed and other input costs are climbing just as fast, and the number that matters most is the gap…
Read postThe small-producer exemption fight isn't over
Members keep asking where the small-producer exemption push stands. Here's the honest answer: further along than a year ago, not resolved yet.
Read postGet ready for the food safety workshop in Seattle
Our in-person food safety workshop lands in Seattle on May 13. Here's what's on the agenda and how to make the trip worth the drive.
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