All the news that’s fit to print about Forever Cheese
Congratulations to both CARM and Esporão for winning awards at the 2015 New York International Olive Oil Competition! CARM Grande Escholha won the Gold Award for Medium Intensity Blends. This hand harvested oil is made by a family company passionate about their product. The Roboredo family still uses a stone mill to crush the olives. They combine both traditional and modern […]
Thank you for visiting us at the Summer Fancy Food Show in New York, June 26-28, 2015. We hope you enjoyed the event as much as we did! Please see below for pictures from the show:
We showed a lot of great new items at the Food Show this year. Please click here for a list of all the items we showed. Talk to your Sales Associate today about bringing them in!
Come join us at the American Cheese Society conference in Rhode Island July 29 through August 1! We will be at there with our newest cheeses and accompaniments. Here’s where you can find us: Thursday 7/30 and Friday 7/31 7:30 am – 4:00 pm Networking Salon, 5th Floor Lobby Friday 7/31 10:30 am – 12:00 pm Tasting session […]
Join us in booth 2760 at this year’s Summer Fancy Food Show in New York City, June 28-30. We will be showcasing all new products, so stop by and see what’s happening! For more information, visit the the Specialty Food Association web site. Hope to see you soon!
Cheese has been a part of my life since I was a little boy. At home we always had a flock of goats and sheep and my grandma made Mató, a typical cheese from the center of Catalunya. In the morning while I ate breakfast, before I went to school, my mother boiled milk to […]
Sheep cheese and goat cheese are made with very special milk. These sheep and goats pasture in the Star Mountain Range (Serra da Estrela). The shepherds come out with the flock in the morning and return in the evening. The sheeps and goats pasture freely and are not fed diet. Wives and daughters make the […]
This weekend (March 25-29) try El Trigal® Manchego at Whole Foods and Fairwary stores around New York. For more information, click here!
Click here for a post on CheeseRank about cheeses made with beer. Scroll down to learn more about our L’Ottavio!
Please click here for an article about artisanal goat’s milk cheeses in Wine Spectator magazine. David Gibbons talks about various chèvres, including our very own Montealva.
Click here for a review of our Blu di Bufala on CheeseRank.
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. Please click here to see where our 2014 donations went.
Please click here for a blog post about Montealva, our goat cheese from Andalucia. Kirstin of It’s Not You, It’s Brie writes about the cheese and offers some great pairing recommendations!
as told by Fabrizio So here’s our story: It was my brother who first got into bee-keeping (in 1982). One day he came home and said: “I’ve got three beehives to pollinate the fruit trees.” And I answered: “That’s great, but don’t think for a minute I’m going to help you look after them…. ” Well, two of […]
When Michele was out in San Francisco for the Food Show, she did a tasting at Cheese Plus (http://cheeseplus.com/). Please click here for food blogger Maria Ferraro Beardsley’s assessment of the three cheese’s Michele showed.
Click here for Dauro’s latest award: the Best Extra Virgin Blended Olive Oil – Light Fruity at the Flos Olei 2015 competition. In addition, Flos Olei also publishes a guide to the best olive oils around the world. For more information, visit their web site: http://www.marco-oreggia.com/
Before 1910 (end of Monarchy in Portugal) there was this Association called “Real Associação de Apicultura e Sericicultura de Portugal” (Royal Association of Beekeeping and Sericulture of Portugal) and my great great grandfather, Jorge de Almeida Lima, was its treasurer. Every two months they produced a magazine – “O Apicultor” ( The beekeeper). Jorge de […]
Click here for a review of our exclusive Sapore del Piave in Cheese Rank.
Click here for Janet Fletcher’s Planet Cheese newsletter in which she discusses Sottocenere®, our truffle cheese from renowned cheesemaker and affineur Sergio Moro. We are dreaming of her Sottocenere® grilled cheese idea!
Michele recently tasted some wonderful cheeses from Paolo, the producer of our Pecorino Aged in Walnut Leaves and Pecorino alla Canapa. Please see below for photos. They are all available on preorder!