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 January milk prices tell us
Class III and Class IV prices both ticked up heading into the new year. We look at what that means for members buying milk versus members selling finished…
Read postThe creamery that kept a ledger of what worked
One farmstead creamery spent 2020 writing down every change it made, good and bad. On New Year's Day, that notebook is worth more than a resolution.
Read postSave your seat for cheese and cider in February
Our February pairing webinar opens registration this week. A look at why we picked cider this year and how to get the most out of a screen-based tasting.
Read postWhat the new relief bill means for your cave
A year-end relief package brings new dairy safety-net dollars and a donation program. Here is what members should actually watch for in January.
Read postThe credential that expires quietly
Food Safety and HACCP credentials run on a two-year clock, the shortest in our program, and a lot of them are due for renewal early next year.
Read postThe counter that hired for the first time
A one-person cheese counter in the upper Midwest brought on its first part-time hire this month, right in the middle of the busiest week of the year.
Read postA second relief window members should watch
Congress has moved on a second round of federal relief funding for small businesses. Here is what members should have ready before applications open.
Read postClosing the ledger on a year nobody planned for
A two-person creamery in the upper Midwest closes its books on a year that broke every plan it started with, and finds the numbers land in an odd,…
Read postOne more webinar before the year turns
Our December 31 webinar on costing a make lands right where this year's numbers do: a full holiday cheese case sitting on top of a wholesale market that…
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