All the news that’s fit to print about Forever Cheese
Congratulations to Varé® for winning Best Cheese in Asturias from La Asociación de Cata de Quesos Pláganu! Anita has been making the cheese for 20 years, so we are so happy for her to get well deserved recognition of her wonderful cheese! Click here and here for articles (in Spanish!) about all the hard work she has put in […]
With May and June milk, when the sheep eat the best grass of the year and the fields are colored with the yellow of thousands of chamomile flowers, here is where the story of Pecorino Camomilla begin. Pecorino Camomilla is an old memory of when Paolo was little and used to spend time with his […]
We were happy to see our valued customers and producers at our 2014 Fancy Food Show Party. Chef Mikel Treviño de Luis returned to again wow our guests with his contemporary Spanish cuisine incorporating Forever Cheese products. Please see below for pictures from the party:
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, […]
Thank you for joining us in Booth 2372 at this year’s Summer Fancy Food Show in New York. We enjoyed introducing you to new products, as well as revisiting old favorites. For more information about our new products, talk to your Sales Associate!
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.