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 softer Class III going into summer
A federal milk-production forecast rose again in May while Class III eased off its spring high. Here is what that combination is likely to mean for your cost…
Read postThe box that outlasted the program
A federal food-box program that carried her creamery through the worst of it wound down this month. The mailing list it built didn't.
Read postWhat the sensory credential actually teaches
The Sensory Evaluation Certificate isn't about having a good palate. It's about writing down what you taste in words someone else can use.
Read postMark your calendar for the summer conference
Registration for the ICF Annual Conference opens this week in a virtual format built for a year when travel plans still change fast.
Read postSave the date for a conference you won't drive to
The ICF Annual Conference 2021 lands on July 20, fully virtual again this year. Here's what to expect from a conference we've now had two years to learn…
Read postThe credential for the room, not the wheel
The Advanced Affinage Certificate isn't about any single make. It's about the room the cheese ages in, and members tell us that's the harder thing to get right.
Read postThe case is filling back up
Restaurants are reopening faster than most forecasts expected, and the Class III milk price is climbing with them. Here is what a warmer food-service market means for your…
Read postThe marketing course that made members rewrite their own story
A nine-week Storytelling & Provenance in Marketing cohort wraps up this week, and members told us the hardest assignment was writing their own farm's story down.
Read postCheese prices firmed up. What it means for your case
Class III milk prices climbed through April into May on stronger cheese demand, and we look at what a firmer market means for members pricing wholesale cases this…
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