Industry News
A tariff list, and what it means for the imported cheese case
A proposed federal tariff list tied to a long-running aircraft-subsidy dispute has put European cheese on the target list. Here's what that could mean for members on both…
Publications
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.
Recent posts
Certification
What a food safety plan is actually for
The Food Safety & HACCP Certificate isn't a badge for the wall. Here's what it actually asks a small creamery to write down, and why an inspector cares.
Member Spotlight
The second year is the hard one
A farmstead maker in her second year of production told us the honeymoon phase ends right around now. What she changed, and what she's still stuck on.
Industry News
The tariff map keeps shifting, and so should your export plan
Mexico's retaliatory tariffs came off this spring while duties into one major Asian market stayed high. We look at what that split picture means for members who ship…
Certification
What the Sensory Evaluation Certificate actually tests
Our Sensory Evaluation Certificate isn't a tasting party. Here's what the exam covers, who it's built for, and how it differs from our other credentials.
Advocacy
The bills moving through statehouses this spring
State legislative sessions are moving on raw-milk and dairy-pricing bills this spring, and a member's testimony is helping shape how ICF weighs in.
Industry News
Milk prices recover, margins stay tight
Milk prices are climbing back after a rough 2018, and members processing their own supply say the recovery looks better on the board than on the ledger.
Education
Allergen controls, and the deadline that’s closer than it looks
Small facilities have until September to meet federal preventive-controls allergen requirements. Our Allergen Management course starts March 29 — here's what it actually covers.
Member Spotlight
Twenty years in cheese, most of them teaching food safety
Gwen Whitfield has spent two decades in cheese and now runs her own food-safety training practice. We asked her what changed her mind about teaching over making.
Industry News
Fewer cows, a steady case
National milk cow numbers keep drifting down while cheese demand holds steady. We look at what a slow-growth spring means for members on both sides of the vat.
Events
Save the date: the May judging standards webinar
Mark your calendar for the May 14 Judging Standards webinar — required refresher territory for accredited judges and a good primer for anyone weighing the accreditation.
Certification
The CCP: what it actually covers, and who it’s for
The Certified Cheese Professional credential is our flagship, but members often ask what's actually in it and whether they're ready — here's a plain answer to both.