All the news that’s fit to print about Forever Cheese
Congratulations to Bruno and crew!
Great night at the Spotted Pig celebrating Suzanne Goin’s new A.O.C. Cookbook about cheese!
Please click here for an article in the Atlantic Journal-Constitution about the perfect Cacio e Pepe recipe. The author believes it takes Fulvi® Pecorino Romano and Cacio de Roma®. We certainly can’t argue with that!
Click here for a blog post about Paiarrop, our Fig Cake and Membrillo producer. Learn how the company started and continues to thrive.
Click on the below link to see a video from our Italian honey producer showing how they make honeycomb, the newest addition to our honey line: Gathering Honeycomb
Click here for a bit and bite in the Wall Street Journal about Casa Forcello®, the maker of our mostardas and other preserves. Scroll down to find out their recommendation for pairing the Plum Smoked Tea Compote and Blood Orange Confiture!
Meet Tiburcio, our Ibores producers. He works for the dairy Almonte, a small family producer that began making cheese in 1987. Tiburcio himself started making cheese nearly 3 decades ago when he was 26 and won an award for youngest entrepreneur. We are pleased to have his Ibores in our catalog!
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