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.
Member spotlight: her first entry form
A second-year apprentice at a Midwest farmstead creamery is filling out her first competition entry form this spring. She told us what almost stopped her from doing it.
Read postA carve-out for cottage cheese, and a clock for everyone else
The federal traceability rule just gained an exemption for cottage cheese, and the compliance clock for everyone else moved out to 2028. Here is what that actually changes…
Read postThe flush that isn't flooding the market
Spring flush usually means more milk than plants know what to do with. This year new cheese and butter capacity has outrun the herd, and some members are…
Read postMember spotlight: the quiet membership
A corporate-sponsored membership seat renews every year on autopilot and almost never shows up to anything. This spring, for the first time in three years, someone behind it…
Read postThe aging rule coalition
The federal food-safety regulator has put its raw-milk aging standard on this year's priority list. A federation coalition meeting on the topic drew more members than the agenda…
Read postThe highest Class III price since November
March's benchmark milk price posted its biggest print since last fall, and the cheese market moved with it. Here is what a genuine firming looks like versus a…
Read postWhat the Advanced Affinage Certificate actually tests
The Advanced Affinage Certificate is the credential members ask about most and understand least. Here's what it actually covers, and who it's for.
Read postMember spotlight: the log she started keeping
A farmstead cheesemaker in her second year built her own batch-tracking log from a spreadsheet template and a lot of trial and error. It's holding up better than…
Read postWhat the listening sessions mean for you
The federal food-safety regulator opened public listening sessions on lot-level tracking this month. Here's what small and mid-size creameries should take from them.
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