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.
A tariff truce, and what it means for your import case
A five-year truce in a long-running aircraft trade dispute is lifting a 25 percent tariff that has sat on European cheese since 2019. Here's what changes at the…
Read postThe long way into cheesemaking
A former restaurant manager spent last year's slow season working through our online courses one at a time. She's now running a small make room of her own.
Read postTaking the cheesemonger exam from a laptop
Remote proctoring for the Certified Cheesemonger exam started as an emergency workaround last year. A year in, members are telling us it should probably stay an option.
Read postThe quota dispute nobody explains well
A formal grievance over how a cheese-import quota gets administered sounds abstract until it changes what shows up in your case. Here's what we're tracking, and why.
Read postA small room in Brooklyn, next month
Our Lark Defect Diagnosis workshop returns to an in-person room in Brooklyn on July 6, a small first step back onto the calendar this year.
Read postThe counter nobody had time to plan
Many counters were built in a hurry over the last year and never revisited. A member-favorite course walks through the fixes that pay off first.
Read postTwo signals in the same market
Cheese-based Class III pricing softened in June even as U.S. dairy export volumes kept climbing, and members are asking which number to trust.
Read postJudging a wheel you can't hold
Our competition returns as a virtual event again this summer, which means judges are scoring cheese they can't pick up. A look at what the judging-prep course teaches…
Read postWhen a standard of identity actually changes
A federal cheese standard first proposed in 2005 is still unresolved, and we've had members ask why it's taking so long. Here's what that timeline means for our…
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