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 fills before the holidays do
October's cheese and milk numbers firmed up together, and members are already building the holiday case. Here's what the market is actually telling you.
Read postPut Judging Standards on your November
Webinar: Judging Standards 2021 lands November 23 and registration is open now. Here's who it's for and how it connects to Competition Judge Accreditation.
Read postTalking suppliers off the ledge
A regional sales rep with two decades in traditional cheddar on why this fall's shipping delays feel familiar, and what he tells accounts who call in a panic.
Read postA firmer milk price and your case
Class I milk price moved up again this month while cheese and nonfat dry milk cooled off. Here's what the split signal means for your holiday order sheet.
Read postThe HACCP credential and staff turnover
Food-processing hiring has been unusually unsettled this year, and members are asking what happens to a food safety plan when the person who understood it moves on.
Read postPricing your wheel when heat costs more
A wholesale price sheet written in the spring rarely accounts for a heating bill that doubled by fall. Here's how our Pricing & Margin course handles the recalculation.
Read postHeating season arrives early for your cave
Propane and natural gas prices are opening this heating season at multi-year highs, and for members who condition an aging room through winter, that number lands directly on…
Read postWhat the affinage credential actually covers
The Advanced Affinage Certificate gets asked about more than any credential on our list. Here is what it actually requires, and who it's built for.
Read postThe apprentice running two screens at once
An apprentice affineur in the upper Midwest is finishing a credential entirely over video this fall, and telling us what that has and hasn't cost her.
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