All the news that’s fit to print about Forever Cheese
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!
Congratulations to all of our producers who won at this year’s World Cheese Awards: Quesos Larra Roncal: Silver for Semi-hard Goat’s Milk Cheese Plain Quesos Catί Abrigo: Bronze for Hard Goat’s Milk Cheese Plain Montesinos Cabra Romero: Gold for Goat’s Milk Cheese with Additives Drunken Goat®: Bronze for Goat’s Milk Cheese with Additives Capricho de Cabra with […]
We now have our selection of nuts in convenient retail sizes! Picaquicos Minitub 12/2.82oz Caramelized Walnuts Minitub 12/3.53oz Caramelized Pecans Minitub 12/4.41oz Piedras de Chocolate® Minitub 12/5.6oz Quicos Minitub 12/2.82oz Spanish Cocktail Minitub 12/3.53oz Fried Favas Minitub 12/3.53oz
Born from an ancient family tradition… Until the end of the 60’s our producer Paolo and his family had a house in the countryside where they kept a few sheep so they could make cheese for the family. Paolo’s grandmother ran the household and besides being a great cook she was also an amazing cheesemaker […]
Please click here for a list of products the Miss Cheesemonger blog loves. Our Mitica® Fig Jam made the list!
Please click here for an article about Alva, our new goat cheese from Portugal. Read all about one of our new favorites!
Visit our table at the Winebow Vintners Harvest on September 10th and 11th from 12pm- 6pm at the Metropolitan Pavillion, 125 W 18th Street, NYC!
Montealva is produced by a family in the small town of Torrecera, in the municipality of Jerez de la Frontera in Cadiz, Andalucia. The company is made up of brother and sister, Isabel and Pedro Maria Alvarez Aguilar, their mother, Dolores Aguilar, and Pedro’s wife Anabel, who was very important in the cheese making process […]
ITALIAN PRODUCTS Roccia del Piave This 8-month aged cow’s milk cheese from Veneto gets its name, meaning rock, from the way it is aged. Farmers used to hide their wheels of cheese from outlaws in the rocky cavities formed by the flooding of the Piave River. It has a wonderfully crumbly texture with a clean, […]
Congratulations to Chocoter, the company that brings us Caro Chocolate, for winning best brand in Aragón, Spain, from Ejecutivos magazine! The award recognized the Caro brothers for their hard work and dedication to their craft. Click here for the article in Ejecutivos (in Spanish!).
Filipe’s father, Celso, used to live in Milan and Filipe went to med school there. When his father would visit him and his friends, he always brought port, olives, and olive oil that had been made with their own fruit. One day Felipe’s father’s and his own friends asked if they could have more of […]
Join Michele and Chelsea at this year’s American Cheese Society Conference in Sacramento. They will be showing some new cheeses at the Networking Salon on Thursday and some accompaniments at the Festival of Cheese on Friday. For more information on attending, please click here.
Click here for a video of a visit to Quattro Portoni, the producer of our Italian buffalo milk cheeses. Host Alison Brien, a Sydney-based cheese specialist, explores the history of this small farmhouse dairy and watches the production of Blu di Bufala.