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 other side of a good milk check
Milk checks are up this spring, but so is everything that goes into making them. A look at the input-cost side of a record season.
Read postGetting your market stand ready for spring
Farmers market season is opening across most regions this month. A few things worth fixing on your stand before opening day, and the course that covers the rest.
Read postWhat sixty days actually buys you
Interstate shipment of raw-milk cheese still hinges on a decades-old aging requirement. Here's what members keep asking us about it, and what we're asking regulators.
Read postWhat the Advanced Affinage Certificate actually covers
A plain look at the Advanced Affinage Certificate — who it's for, what it tests, and why it's drawing more applicants as caving programs scale back up.
Read postSave your seat for the Brook Food Safety workshop
Our in-person Brook Food Safety workshop lands in Seattle this May. Here's what the day covers and why it's worth the travel for a small production team.
Read postThe shop that explained its prices
A specialty cheese shop manager on why she stopped absorbing wholesale increases quietly, and what happened when she started explaining them at the counter instead.
Read postWhat's actually pulling people to the case this spring
Grocery prices are up across the board this spring, yet specialty cheese sales aren't slowing. A look at what's actually driving the purchase at the case.
Read postGet ready for the Water Activity & Shelf Life webinar
Our April webinar on water activity and shelf life is filling up. Here's what it covers and how to make the most of it if packaging changes are…
Read postThe distributor who found a second supplier
When her regular case supplier stopped answering the phone, one member logistics coordinator spent a month rebuilding her network from scratch.
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