Our Programs
Building capacity, setting standards, and advancing the global cheese industry
What We Do
The International Cheese Federation delivers value to members through four core program areas, each designed to strengthen the industry and preserve cheesemaking traditions worldwide.
Standards Programme
Our flagship program maintains comprehensive cheese classification standards, analytical methods, and quality parameters used by producers and regulators worldwide.
- Cheese classification and nomenclature standards
- Analytical testing methodologies
- Quality assurance frameworks
- Labeling and certification guidelines
Research Coordination
We facilitate collaborative research across institutions and borders, advancing the scientific understanding of cheese microbiology, flavor development, and production efficiency.
- Multi-institutional research partnerships
- Microbiology and food science studies
- Production efficiency optimization
- Annual research symposium and publications
Capacity Building
Through training workshops, expert exchanges, and mentorship programs, we transfer knowledge and skills to emerging cheesemaking regions and the next generation of producers.
- Professional certification programs
- Expert exchange and mentorship
- Regional training workshops
- Apprenticeship fund for emerging producers
Advocacy
We represent the cheese industry’s interests at the highest levels, engaging with Codex Alimentarius, trade negotiations, and multilateral food system forums to shape favorable policy outcomes.
- Codex Alimentarius representation
- Trade policy engagement
- Regulatory advocacy worldwide
- Geographic indication protection
Current Initiatives
Active projects advancing our mission across the globe
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Alpine Heritage Project
Documenting and preserving traditional high-altitude cheesemaking practices across the Alps, Pyrenees, and Carpathians.
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Raw Milk Advocacy
Supporting science-based policies that enable safe raw milk cheese production while preserving traditional methods.
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Apprenticeship Fund
Funding emerging cheesemakers to train with master artisans, ensuring knowledge transfer to the next generation.
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Endangered Cheese Registry
Cataloging and monitoring at-risk cheese varieties to prioritize conservation and revival efforts worldwide.
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Climate Resilience
Developing strategies for cheese producers to adapt to changing climate conditions while reducing environmental impact.
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Global South Development
Technical assistance and training programs supporting emerging cheese industries in Africa, Asia, and Latin America.
Education & Training
Professional development pathways for every stage of a cheesemaking career
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Foundation Certificate
Entry-level certification covering cheese science fundamentals, safety protocols, and basic production techniques.
12-week program
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Advanced Practitioner
Specialized tracks in artisanal methods, industrial production, or quality assurance with hands-on mentorship.
6-month program
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Master Cheesemaker
Elite designation recognizing exceptional skill, innovation, and contribution to advancing the craft worldwide.
By nomination