All the news that’s fit to print about Forever Cheese
Click here for an article on artisanal Catalan cheeses in Zester Daily, an online publication all about food. We currently work with Salvador Maura, the cheesemaker at Mas d’Eroles, one of the artisans featured. We carry his Castellot and Ermesenda.
Click here for an article in the Salt Lake Tribune about our favorite buffalo milk cheese from Catalunia, Spain!
Click here for our certificate from Carbonfund.org for planting 7500 trees. We believe in helping fight global warming by supporting reforestation projects.
Click here for an article about Michele’s favorite places and things to eat when she is visiting her favorite Spanish city.
One of our producers, Bonati, will be featured in the first edition of a guide to Italian cheeses (Formaggi, i migliori d’Italia 2012). The guide features 220 producers and 316 cheeses. Only 17 cheeses, however, were called “champions.” Bonati’s 7 Year Aged Parmigiano Reggiano is one of these 17 cheeses. We carry their 2 year [...]
Please speak with your Sales Associate today to set up promotions for 2013!
These dry goods complement any meal. Click on the product for a link to the full description. Quicos de Chocolate: chocolate covered giant crunchy corn. What else needs to be said? Lemon Bars: lemon and Marcona almonds mix to form this Spanish energy bar. Arrope: candied pumpkin and grape must form this versatile Spanish condiment. [...]
We are in love with the following Spanish cheeses. Click on the cheese name for a link to the full description. Aragonés®: washed curd cow’s milk cheese from Aragón. Mild and creamy, fruity and earthy. Cabra Romero: goat’s milk cheese covered in rosemary from Murcia. Perfect balance between milky cheese and rosemary. Monje Blue:intense blue [...]
March 2012. AUBOCASSA, the Majorcan olive oil made in Manacor by BODEGAS RODA, has received a Gran Mention in the Sol d’Oro competition. This annual competition takes place under the auspices of SOL, The International Exhibition of Quality Extra Virgin Olive Oil, held in Verona from the 20th to the 25th of February. The jury [...]
Three cheeses we carry won awards at the 2012 World Champion Cheese Contest held in America’s Dairyland: MitiCaña® de Oveja: Bronze for Surface (Mold) Ripened Sheep’s Milk Cheese Capricho de Cabra – Plain: Silver for Soft Goat’s Milk Cheese Capricho de Cabra – Pepper: Silver for Flavored Soft Goat’s Milk Cheese For more information about [...]
This wonderful smoked cow’s milk cheese comes from Juan Carlos, the cheesemaker behind Tres Leches. We had it at the Food Show and we all fell in love. Buttery and aromatic, Quesuco de Liebana Ahumado is very subtly smoked for 24-36 hours on juniper wood. The intense juniper is perfect for giving a slight smoky [...]
Click here for Bao Ong’s Bites on TODAY article about condiments that will stretch your culinary horizons. He chose two condiments we sell and love: Arrope and Mostarda. He even includes a photo of the Casa Forcello® White Watermelon Mostarda. Happy pairing!
Bethesda, MD and Long Island City, NY, March 1, 2012 – The Carbonfund.org Foundation is proud to announce Forever Cheese as the launch partner for our Earth Day 2012 Promotion. With Carbonfund.org’s plant two-get one free tree planting promotion, 7,500 trees have already been planted. Earth Day 2012 can be one of the most successful [...]
This cheese was a hit at the Winter Fancy Food Show! Comprised of cow, goat and sheep’s milk, it is our first cheese from the region of Cantabria. Juan Carlos has a tiny dairy in Camaleño, in the heart of the Picos de Europa, right on the Deva River. This is mainly cow country. Creamy [...]
This truly special Reggiano is one of the best we have tasted. It is made exclusively with milk from the brown cow, which is high in fat, calcium and protein, resulting in a delightful crunch. Sweeter and more aromatic than other Parmigiano Reggiano, it is aged a minimum of 24 months. Each wheel is branded [...]
We are excited to introduce Montealva. Pedro and his family have been making cheese for over 50 years. His mother and grandfather used to make cheese in a farmhouse; today it is more modern but still artisanal. Pedro and his sister have 450 Payoyo goats, native to Cadiz. They are hardy animals perfect for their [...]
January 4, 2012 Forever Cheese today announced that since 2007 and including their recent 2011 donation, it has offset its carbon emissions by 11 million pounds or over 5000 metric tons. Through this partnership with Carbonfund.org , Forever Cheese is actively supporting reforestation and renewable energy such as wind and solar, actively demonstrating the proactive [...]
Click here for Culture Magazine’s article by Michele Buster, co-founder and Vice President of Forever Cheese. She reflects on the trials and tribulations of importing cheese from Spain, Italy, Portugal and Croatia.
Thank you for visiting us at the Winter Fancy Food Show in San Francisco January 15-17, 2012. If you could not attend, please see below for pictures from the Show and some events Michele did while she was in California:
We are in love with this soft torrone. Tender and not too sweet, it melts in your mouth. Relanghe has been making this traditional treat in Alba since 1993. They maintain the culinary traditions of the area by adhering to the original recipes. They hand select the ingredients and continue to pull the sweet by [...]