All the news that’s fit to print about Forever Cheese
Come join us Saturday, July 26th, at Chef’s & Champagne® at Wölffer Estate Vineyard in the Hamptons. Taste our amazing cheeses and other products, featuring Chef Mikel Trevino de Luis’s Charred Octopus, aMona™ Mojo Picón and Paprika Air. Please click here for information on attending.
Click here for an article on Cathy Strange, Global Cheese Buyer for Whole Foods Market, as she wonders through the Fancy Food Show and spends some time at the Forever Cheese booth with Michele and Jen.
Michele, Jeff, and Pierluigi were on hand for the Consortium of Parmigiano Reggiano’s 80th Anniversary June 9th at the Modena Dairy Festival. They all accepted awards in recognition of Forever Cheese’s commitment to promoting Parmigiano Reggiano throughout the world. See below for photos.
Click here for an article about Cazzola, our Italian honey producer. The Cazzola brothers talk about how they got started and what it takes to create their honey.
Congratulations to Montelava for winning first place in the aged goat cheese category at the 6th Andalucian Artisanal Cheese Awards (Concurso Andaluz de Quesos Artesanales Sierra de Cádiz)! Their blue cheese Andazul, which we will soon carry, also took first place in the semi-aged goat cheese category. Please see below for photos of the cheesemaker, […]
Join us in Booth 2372 at the Summer Fancy Food Show in New York June 29-July 1. We look forward to seeing you! For information on attending, click here.
We were on the scene with cheese and accompaniments for the 2014 James Beard Awards. Click here for more information.
Click here for an article from Cheese Connoisseur about the health benefits of cheese. As if we needed more reasons to eat it!
Congratulations to CARM, Aubocassa and Dauro for winning awards at the 2014 Los Angeles International Extra Virgin Olive Oil Northern Hemisphere Competition! Dauro: gold in Delicate category CARM Praemium (preorder only): gold in Robust category CARM Grande Escholha: gold in Medium category Aubocassa: bronze in Delicate category
Congratulations to both CARM and Dauro for winning awards at the 2014 New York International Olive Oil Competition! CARM Praemium (available on preorder only) won Gold Award – North Hemisphere Organic Blend Medium. From the judges: “Aromas of ripe fruit, green leaves, almond and notes of olive leaf. Taste exhibits abundant fruitiness, green leaves, sweetness, […]
Forever Cheese was lucky enough to host a dinner for world-renowned chef Massimo Bottura. Click here for the menu and see below for photos.
Click here for a blog post on Oriol, our buffalo milk cheese from Catalunya, Spain.
Congratulations to Drunken Goat® for winning best in class in the flavored semi-soft (semi-hard) goat’s milk cheese category at the 2014 World Championship Cheese Contest!
Each year, Whole Foods Market simultaneously cracks Parmigiano Reggiano wheels at all of their stores. This year we were lucky enough to witness the crack in the Brooklyn store. It was attended by award-winning chef Massimo Bottura and Dr. Guiseppe Alai, President of the Consorzio Parmiginao Reggiano. For more information about the event, click here. […]
Please click here for an article in C Magazine about products Chef Suzanne Goin must have. For a finishing salt, she enjoys our Portuguese flor de sal!
Please click here for a video (in Italian!) from the national Italian television station featuring Mario Fiandino, the producer behind Frumage Baladin and Lou Bergier. He is featuring his vegetable rennet cheeses, a rarity among Italian cheeses.
Please click here for a video on how our Tortas de Aceite are made.
Congratulations to Corcuera for their Bronze at the 2013 World Cheese Award for the Manchego El Trigal® and Campo de Montalban®! bronze campo de montalban bronzo for manchego curado
ITALIAN PRODUCTS Barricato al Pepe This firm pasteurized cow’s milk cheese from Veneto is made by Sergio, the famed producer of Sottocenere®. After making the cheese and aging it for 4 months, he puts it in oak barrels, covers it in copious amounts of peppercorns and ages it for another 6 months. The wine residue […]
Join us in Booth 3216 at the Winter Fancy Food Show in San Francisco January 19-21. We look forward to seeing you! For information on attending, click here.