All the news that’s fit to print about Forever Cheese
Click here for an article about Juan Carlos, the producer of our Tres Leches and Quesuco Ahumado cheeses. He talks about how he got started in the cheese making business.
Please click here for a Wine Spectator chart of recommended Spanish olive oils. Dauro makes the list, so please let us know if you help finding it. This year’s yield was less than normal, but we have high hopes for 2014!
Early in September, we took part in the 2013 Saratoga Wine and Food Festival, a weekend of wine, food, and cars. Please see below for pictures from the event:
(from the Oct. 28, 2013 issue of The New Yorker)
We are extremely excited that Culture Magazine chose our Blu di Bufala as one of their best 101 cheeses of the year. Please click here to find the article.
Please click here for a post about the cheesemakers for Vare goat cheese. Find out more about Anita and Roman, as well as one of our favorite goat cheeses.
Please click here for a Huffington Post article about 9 cheeses they would happily join in wedded bliss. First on the list: our beloved Paški Sir! Pecorino Aged in Walnut Leaves also makes the list. We wish them all the happiness in the cheese world.
Please click here for a blog post about Javier Piñeiro, our San Simon producer. He talks about how important it is to keep the tradition of the cheese alive.
Click here for an article in Wine Spectator about Sergio Moro, the cheesemaker behind Sottocenere® and our Ubriaco cheeses.
In Catalunya during Franco’s rule practically all traditional cheeses disappeared except for the odd cheese here and there in the Pyrenees and practically for self consumption alone (Serrat) the only traditional cheese that was still being made was Mató, a fresh cheese without salt very similar to ricotta but with variations. The truth is that […]
One of our customers has started posting information on cheesemakers on their blog. Please click here for their post on Josep Marti, our Garrotxa and Gotes Catalanes producer. Josep talks about his love of cheesemaking and the characteristics that make Garrotxa such a special cheese.
Please click here to read a piece from The Airship about 10 cheeses and their literary counterparts. Scroll down to El Trigal® Manchego to see whom our favorite Manchego is paired with. And make sure to read the book the author is holding–it’s almost as good as the cheese!
Please see below for some of the people that attended our Fancy Food Show party. We look forward to seeing everyone again next year! All photos by Francesco Sapienza Photography
We were happy to have the Fancy Food Show return to New York City so we could once again throw a party for all of our valued customers and producers. This year we were lucky enough to have Mikel Treviño de Luis as the chef. He is currently the executive sous chef of SoHo House in […]
Thank you to everyone who joined us in booth 2950 at the Summer Fancy Food Show in New York City! Please see below for pictures of the booth. All photos by Francesco Sapienza Photography
Click here for an article about Blu di Bufala from The Kitchn blog. As part of their Cheesemonger segment, Nora Singley tries our favorite buffalo milk blue cheese.
Click here for an article about one of our Prosciutto producers, Tanara. It discusses the processes that go into such a delectable product.
Click here for a video (in French!) about the Blu di Bufala from Quattro Portoni. We are not the only country that loves it!
Forever Cheese sponsored the Feria de Sevilla at Casa España in Minnesota. Click on their Facebook page to see photos!
Forever Cheese will be sponsoring the 100 Mile Paddle, a two day paddle event that starts 75 miles north of New York and ends in Manhattan. It is a charity event to raise money and awareness for clean water initiatives and for a select group of autism non-profit organizations. For more information, visit their web site.