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 program she rebuilt for a screen
A cheese-counter program director spent a year turning case conversations into something a customer could read on a screen. A year later, it's still paying off.
Read postTracking a slow-moving labeling rule
A federal rulemaking on how milk ingredients can be described on a cheese label has been stalled for years. Here's why the federation keeps tracking it anyway.
Read postThe cheese case at its winter low
Class III milk prices have been easing through January and into February. Here's what a softer winter market looks like from both sides of the vat.
Read postWhat members took from the pairing session
Last week's cheese and cider pairing webinar filled its registration list within days. We asked a few attendees what actually stuck once the call ended.
Read postA webinar worth clearing your Tuesday for
Our cheese-and-cider pairing session runs next Tuesday. Here's what it covers, who it's for, and why a screen-and-a-glass session still earns a place on the calendar.
Read postThe clerk who learned to read a ledger
A counter clerk at a small cheese shop spent last year's slow months learning the store's books. She told us why that, not a new cheese, changed how…
Read postWhat a firmer cheese market means for you
Federal milk price benchmarks firmed up in January on the back of stronger cheese demand. Here's what that actually changes for a small creamery's spreadsheet.
Read postA small in-person workshop returns to the calendar
Registration is open for a small, capped in-person workshop on stone-ground Alpine styles this April. Here is what the safety plan looks like and why the format stayed…
Read postThe HACCP certificate nobody inherited
When a food safety lead leaves and takes their plan knowledge with them, the Food Safety & HACCP Certificate is the fastest way to rebuild it. Here is…
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