All the news that’s fit to print about Forever Cheese
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.
This firm pasteurized cow’s milk cheese from Veneto is made by Sergio, the famed producer of Sottocenere®. After making the cheese and aging it for 4 months, he puts the cheese in oak barrels, covering it in copious amounts of peppercorns and aging it for another 6 months. The wine residue in the barrel enhances […]
Latxa Torta, a sheep’s milk cheese from the Basque region of Spain.
The cheese world will miss Julia Corcuera as she passed away last week at the age of 92. May she rest in peace. Forever Cheese has planted a tree in her memory.
Please click here for an article by Matt Caputo of Tony Caputo’s Market & Deli in the Salt Lake Magazine about Lou Bergier, our raw cow’s milk cheese from Piemonte made with vegetable rennet. As you will see, we are far from the only ones completely enamored with it!
The Carbonfund.org Foundation is honored to receive the support of Forever Cheese for the 6th year in a row. Since 2007, Forever Cheese has supported wind energy, reforestation and renewable energy projects through Carbonfund.org Foundation. In fact, with 2012’s support, Forever Cheese has offset over 1,645 metric tons of CO2 and over 7,099 Renewable Energy […]
Click here for an article about Gorgonzola. The journalist did some events in Tampa, FL, with our Gorgonzola from Igor and wrote about it – in Italian!
November 1-3, 2012 Michele took part in the Culinary Institute of America’s World of Flavors® event, an annual conference held at their Napa Valley campus. Each year, leading chefs and influential foodservice industry professionals attend to explore world cuisines. This year Michele brought along Mikel Treviño de Luis, the executive sous chef of SoHo House New […]
Gorgonzola Dolce Igor won the Super Gold in the blue cheese category at the 2012 World Cheese Awards, an annual celebration of the dairy industry worldwide, held in November in Birmingham (UK). The World Cheese Awards are the most important and prestigious competition for cheeses in the world. In 2012, 2,781 different cheeses from 30 […]
To all our valued customers: Thank you very much for your support of Forever Cheese in 2012 and over the years. We truly appreciate you and couldn’t do it without you. 2012 has seen many pluses and some challenges. We have recently moved our warehouse to a bigger and more modern facility and are able […]
Click here for an article in Wine Spectator about Spanish cheeses after Manchego. Michele spoke with the author about the other bounties of cheese Spain holds.