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 case for cheese in a supply crunch
Glass, cardboard, and aluminum are all running short this spring. Here's how members are keeping wheels wrapped and cases stocked anyway.
Read postThe distributor who redrew her map
A regional distributor member spent March rebuilding her delivery routes from scratch rather than pass a full fuel surcharge on to small accounts.
Read postThe freight line eating your margin
Diesel prices hit a record this month, and the freight line on your cost sheet is climbing faster than your wholesale price. Here's what members are doing about…
Read postGet ready for the Whey Management webinar
Our free Whey Management webinar runs Thursday, with practical options for creameries rethinking what leaves the vat as a cost instead of a byproduct.
Read postThe aging clock lawmakers keep revisiting
A state committee is reopening the minimum aging period for raw-milk cheese this spring. Here's what's on the table, what the federation is asking for, and how to…
Read postGetting your case ready for market season
Farmers-market season opens in a few weeks for most regions. A permit and prep checklist for members setting up a cheese stand for the first time, or the…
Read postA record milk check that doesn't feel like one
Class prices are setting records this quarter, but members tell us feed and freight are eating the gains before they reach the bank. Here's what's actually moving your…
Read postWhat the cheese professional exam covers
The Certified Cheese Professional credential asks more of candidates than a tasting palate. Here's what the exam actually tests, and where members typically underprepare.
Read postThe cave that got too dry
A farmstead cheesemaker in the upper Midwest walked us through the humidity problem that showed up in her aging room this winter, and the low-cost fix that solved…
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