All the news that’s fit to print about Forever Cheese
Dehesa Cordobesa® Ibéricos are now available in a presliced retail format! Now in stock, we have presliced Paleta, Chorizo, Lomo, and Salchichon in 10/70g packs. Our Ibéricos come from the Valle de los Pedroches outside of Córdoba, Spain. 100% Ibérico breed pigs graze on acorns from the Holm Oak, considered to be the sweetest in […]
Our Croatian producer, Paška Sirana, won four awards at the 2017 World Cheese Awards last week in London. Paški Sir, their aged sheep’s milk cheese made with milk from the Pag sheep, won a bronze medal. Dalmatinac, a mixed cow/sheep’s milk cheese that we recently started importing, won a silver medal. Read more about their story […]
Our latest newsletter is all about São Jorge: the cheese, and the Azorean island from which it comes. This Portuguese raw, grass-fed cow’s milk cheese is intricately tied to the history and development of the island. Read more here!
Quesos Corcuera, makers of El Trigal® Manchego, won first place at the XVII Concurso Regional de Calidades de Queso Manchego, a regional competition for Manchego cheese held in Toledo, Spain. Their six month Manchego won the top prize out of 28 contenders. We’re proud of our partnership and extend a big congratulations to them on […]
Cheesemaker Josep Martí, who recently visited our office, is featured in a recent article in the Diari de Tarragona. He makes goat cheeses outside of Catalunya, including Garrotxa, Gotes Catalanes, and his most recent creation, El Gran Pep. Click here for the link (in Spanish, but you can translate it through your browser)!
We have been busy traveling in Spain, Portugal, and Italy the past couple of months, visiting producers. Here are some snapshots from our visits. Maintaining our relationships with producers is a very important part of what we do! ” order_by=”sortorder” order_direction=”ASC” returns=”included” maximum_entity_count=”500″]
Happy September, all! It seems we have reached the yearly moment of transition – when a slight chill pervades the air and hot, sweaty, still nights are a thing of the past. In our world, we mark these transitions in the seasons through our products. At their essence, they are agricultural products that are dependent […]
We are proud to announce that El Trigal® Manchego won the highest honor of “Exceptional Taste” at the Superior Taste Awards 2017. Conducted by a jury of top European Michelin-starred chefs and Sommeliers, each product is evaluated based on its overall taste, texture, appearance, and aroma. Judges commented that El Trigal® Manchego was “truly delicious and […]
We will be exhibiting at the Summer Fancy Food Show, Booth 2474, at the Javits Center, New York City, June 25-27, 2017. There will be lots of new specialty cheeses and accompaniments coming in from Italy, Spain, Portugal, and Croatia. For a preview of what we’ll have at the show this year, click here!
This year we’re celebrating 10 years of partnership with Carbonfund.org! It’s important to us to invest in renewable energy and a cleaner future, so we are happy to continue our relationship with this nonprofit dedicated to combating climate change. Read more about our partnership here.
This month’s newsletter is all about San Marino, the tiny country found within the borders of Italy. We have a new line of prosciutto cotto, or cooked prosciutto, from San Marino Prosciutti, a company devoted to slow production and quality meats. They select Italian pigs for our hams, rather than pigs raised all over Europe. It […]
Deli Market News wrote about our launch of Sbrisolona Mitica®, a traditional Italian torte from Mantova made with cornmeal and almonds. Read more about it here!
We are big advocates of raw milk cheese here. Parmigiano Reggiano, Lou Bergier, Ovelha Amanteigado, Roncal, Vegetale…we seek out raw milk cheeses that preserve the traditions of old world cheesemaking. Every year, Oldways Cheese Coalition celebrates the heritage of raw milk cheese on Raw Milk Cheese Appreciation Day. On April 22, 2017, cheese shops will host events […]
Flor de Garum is a fish sauce made popular by the Romans. This specialty condiment is made with a variety of bluefish and a mix of over 20 spices. It is similar to Colatura di Alici, another ancient fish sauce. Our producer, Joaquin, developed his recipe for Garum to be as historically accurate as possible. It […]
Our latest newsletter is all about the woman behind La Dama Sagrada® (The Sacred Dame) aged raw goat’s milk cheese, Fátima. Plus, some new products like Sbrisolona and Porta Rocca™, a new buffalo milk caciotta. Winter is over and we’re shedding our winter blues and stepping out with some new products for spring. Read more […]
Three of our cheeses were recently featured in the March 31, 2017 issue of Wine Spectator. Omorro Amanteigado, Dalmatinac, and Fior d’Arancio are part of “Tasting Plate: An All New Elite Eight” by David Gibbons. Pick up a copy or read the article here!
Our latest newsletter focuses on the special breeds of goat behind some of our most original cheeses. Click here to read more!
Michele Buster sat down to taste and talk cheese with Michael Colameco, host of Food Talk with Mike Colameco on the Heritage Radio Network. Click here to listen to the full episode.
Forever Cheese was a sponsor at the Cayman Cookout 2017, hosted by Chef Eric Ripert at the Ritz Carlton on Grand Cayman. Culinary stars and food lovers convened on the island for four days, participating in a variety of classes, events, and fun. Michele Buster taught a class on Spanish artisan cheese and Ibéricos, and Forever Cheese products […]
Every year, Forever Cheese strives to fight global warming by donating to Carbonfund.org. This is our eleventh year of partnership. They help fight global warming by supporting renewable energy and reforestation projects absorbing carbon dioxide, and improving local air and water quality by filtering pollutants while restoring biodiversity and habitat for wildlife. We support 60% renewable energy, […]