All the news that’s fit to print about Forever Cheese
We are excited to introduce Montealva. Pedro and his family have been making cheese for over 50 years. His mother and grandfather used to make cheese in a farmhouse; today it is more modern but still artisanal. Pedro and his sister have 450 Payoyo goats, native to Cadiz. They are hardy animals perfect for their […]
January 4, 2012 Forever Cheese today announced that since 2007 and including their recent 2011 donation, it has offset its carbon emissions by 11 million pounds or over 5000 metric tons. Through this partnership with Carbonfund.org , Forever Cheese is actively supporting reforestation and renewable energy such as wind and solar, actively demonstrating the proactive […]
Click here for Culture Magazine’s article by Michele Buster, co-founder and Vice President of Forever Cheese. She reflects on the trials and tribulations of importing cheese from Spain, Italy, Portugal and Croatia.
Thank you for visiting us at the Winter Fancy Food Show in San Francisco January 15-17, 2012. If you could not attend, please see below for pictures from the Show and some events Michele did while she was in California:
We are in love with this soft torrone. Tender and not too sweet, it melts in your mouth. Relanghe has been making this traditional treat in Alba since 1993. They maintain the culinary traditions of the area by adhering to the original recipes. They hand select the ingredients and continue to pull the sweet by […]
On December 7, 2011, Michele hosted an event to promote our Dehesa Cordobesa® Ibérico Puro de Bellota products at Barcelona Restaurant in Fairfield, CT. You can read a recap here or see photos below. A good time was had by all!
On October 3, 2011, Forever Cheese hosted an event at Tertulia in New York celebrating Ibérico pork products. The event highlighted the 100% purebred acorn-fed Ibérico pig by serving dishes made with cured pork products from Dehesa Cordobesa® and fresh pork from Ibérico Fresco. See below for some of the tapas made by Chef Seamus […]
We are proud to introduce Cacao Sampaka to the United States. Cacao Sampaka aims to revive the rich chocolate culture of Spain. They are involved in the entire process, from directly selecting the beans from farmers to packaging the products. Containing only all natural ingredients, their chocolate is of the highest quality. We have chosen […]
These beautiful jars are perfect for displaying any of our Casa Forcello® Mostardas or Compotes. 6/6oz (preorder only)
On Saturday, October 1, we had table during the TimesTalks as part of the New York City Wine & Food Festival. We had a selection of artisanal Italian and Spanish products to taste. See below for a peak!
On Saturday, October 1, we had a table at the Norwood Club as part of Murray’s Cheese for the New York City Wine & Food Festival. See photos below: Jamie shows off some of our cheeses. Castelrosso Leonora®
We had a table at the Chef’s Products Fair during StarChefs 6th Annual International Chefs Congress October 2-4, 2011. We had a table of wonderful Spanish products, including Dehesa Cordobesa® Ibérico dry-cured meats from 100% purebred pigs. See below for a sampling of our products!
This summer Forever Cheese sponsored the James Beard Foundation’s annual Chefs & Champagne tasting party in the Hamptons. See below for photos of our products!
From the New York Times Dining Section: http://tinyurl.com/nytimesoroliquido
Learn more about Michele’s trip to our Paški Sir producer in Croatia. The local press wrote it up!:
Plum Daily Special Edition: Food & Wine Classic in Aspen – June 20, 2010 Check out this exclusive look into the 2010 Aspen Food and Wine Classic from a special edition of Plum Daily. Their host Mark Ellwood is joined by the Editor-in-Chief of Food and Wine Magazine, Dana Cowin, who discusses what it’s like […]