All the news that’s fit to print about Forever Cheese
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, […]
Departures.com featured Paski Sir as part of their article “Edible Luxuries: 15 Perfect Holiday Party Snacks” by Gabriella Gershenson. They describe it as an “aged sheep’s milk cheese with praline-like crystallization and butterscotchy richness – a nice upgrade from pecorino.” Read more about it here!
An in depth look at the process of testing Parmigiano Reggiano and what makes our Mitica® brand better than others. Read about it here.
We participated in the 11th Annual StarChefs International Chefs Congress October 23-25 in Brooklyn. Our cheese was featured in several chefs’ recipes this year: Manchego-Pineapple Ice Cream, Sam Mason, OddFellows Ice Cream Co. Features Manchego El Trigal 6 Months Beef and Blue Cheese Dumplings, Irene & Margaret Li, Mei Mei. Features Blau de Cabra blue goat […]
Our latest newsletter focuses on the celebration of désarpa that takes place every fall in the Valle d’Aosta, Italy. It marks the descent of the Valdostana cows from the mountain pastures to the valleys for the upcoming winter. It also means that Fontina d’Alpeggio is on its way! Learn more about it here.
Our most recent newsletter focuses on Marcona almonds. You can read about what makes them special here.
Michele talked to Italianfood.net about importing Italian cheese and is featured in their latest issue. You can read the article here.
Manchego producer Quesos Corcuera, who sell under the El Trigal® brand, recently won two prestigious awards for their cheese in Spain. Read more about it here.