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.
What the aging rule actually protects
A federal aging requirement for unpasteurized cheese is back in front of lawmakers. Here's what it does, what members are testifying to, and how to weigh in.
Read postThe creamery that learned its own cameras
A small farmstead creamery walks us through what it actually took to finish a food-safety course from the make room instead of a classroom.
Read postWhat the sensory credential actually trains
The Sensory Evaluation Certificate gets mistaken for a tasting class. It's really a vocabulary course, and vocabulary is what lets your notes travel.
Read postTwo webinars that aren't a substitute plan B
A rising wave of trade-show cancellations this month is a reminder that our virtual programming isn't a fallback — it's where a lot of members are actually showing…
Read postKeeping your cave honest in August
Heat and humidity together are harder on a cave than either alone, and this week's advisories across most of the country have more members watching gear than wheels.
Read postWhat your origin label now requires
A stricter federal Made in USA labeling rule takes effect this week, and members who've used the phrase loosely on packaging or a website should read it closely.
Read postWhat margin payments tell us
The federal dairy safety-net program has now paid out for seven straight months, and the pattern says more about feed costs than about cheese demand.
Read postThe stand that kept its regulars
A member spotlight on a farmstead producer whose farmers-market stand and online order form kept selling through a summer of shifting local guidance.
Read postTwo webinars worth your August
A Herd Health & Milk Quality webinar lands August 18 and a Raw Milk Rules session follows on the 24th — both free, both virtual, both worth a…
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