All the news that’s fit to print about Forever Cheese
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.
Ojos de Guadiana, maker of our 1 year aged raw Manchego, won the award for the best artisan aged cheese in Castilla La Mancha as a part of the Gran Selección competition. Congratulations!
Listen to Mario Fiandino of Fattorie Fiandino and Michele discuss vegetable rennet cheeses on Heritage Radio Network’s Cutting the Curd. Listen here!
We will be exhibiting at the Summer Fancy Food Show in New York, NY. Come visit us in Booth 2274 at the Javits Center, Sunday through Tuesday, June 26-28. We will have lots of new products from Spain, Italy, Portugal, and Croatia. Contact your sales associate to set up an appointment. We hope to see […]
It is with heavy hearts that we announce that Juan Amor Mora, owner of one of our almond producers, has passed away. Our hearts go out to his family in Spain. We will miss him dearly. Many of you have met his daughters, Laura and Tanya, whom Michele has dubbed the Almond sisters. It is a very […]
Check out our latest newsletter featuring one of our favorite animals: the sheep. Learn about regional breeds and the cheeses they help create here!
Cheese writer Janet Fletcher features one of our newest cheeses in her blog, Planet Cheese. La Dama Sagrada is made from raw goat’s milk in Castilla La Mancha, Spain. Read about it here!
We are proud supporters of this year’s Raw Milk Cheese Appreciation Day, held on Saturday, April 16, 2016. To find an event near you, visit Oldways Cheese Coalition’s website here!
Every year, Forever Cheese strives to fight global warming by donating to Carbonfund.org. This is our tenth 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, […]
Click here for a cheese feature from the Wall Street Journal highlighting Leonora®, Nuvola di Pecora®, Quadrello® di Bufala, and more.
Culture Magazine released a detailed report from this year’s Salon du Fromage in Paris by Molly McDonough. Our dried fruit and nut cakes from Paiarrop are singled out as one of the most impressive cheese accompaniments – click here to read!
Click here for cheese writer Janet Fletcher’s latest newsletter, which highlights two of our cheeses: Sarró de Cabra and Surfin’ Blu.
FOREVER CHEESE RECALLS IMPORTED MITICA BRAND PECORINO AGED CHEESE IN WALNUT LEAVES FOR POSSIBLE HEALTH RISK
Forever Cheese Inc. of Long Island City, NY, is recalling 40 cases of Mitica brand Pecorino Aged Cheese in Walnut Leaves (Pecorino Foglie di Noci) from one specific production code because it has the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail […]
Congratulations to our Valdeón, which got Silver at the 2015-16 World Cheese Awards!
Every year, Forever Cheese strives to fight global warming by donating to Carbonfund.org. 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, 20% reforestation and 20% hydoelectric power. Please […]
Here in Catalunya the tradition of cheese had been lost. At the end of the 70s and beginning of the 80s the hippies left the cities for rural areas and masias (isolated farmhouses) and amongst the things they began to do was make cheese. Some of the people who worked the fields, like myself, got […]
Please click here for a wonderful article on the water buffalo. It highlights Quattro Portoni, the producer of our buffalo milk cheeses from Italy.