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Spain Turns Olives into Gold

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!

2013 Saratoga Wine and Food Festival

2013 Saratoga Wine and Food Festival

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:

We’ll take Torta del Casar, please

We’ll take Torta del Casar, please

(from the Oct. 28, 2013 issue of The New Yorker)

Culture Magazine’s Best 101 Cheeses of the Year: Blu di Bufala

Culture Magazine’s Best 101 Cheeses of the Year: Blu di Bufala

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.

“The secret of Vare cheese is that wonderful milk”

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.

9 Cheeses We Would Happily Marry, If That Was Allowed

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.

“My cheese brings memories from old wood stoves”

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.

Affinatore Superiore

Click here for an article in Wine Spectator about Sergio Moro, the cheesemaker behind Sottocenere® and our Ubriaco cheeses.

In his own words: Josep of Sant Gil

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 […]

Producer spotlight: Josep Martí, Garrotxa cheesemaker

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.

CHEESE READS: 10 AMAZING CHEESES AND THEIR LITERARY COUNTERPARTS

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!

2013 Summer Fancy Food Show Party: The guests

2013 Summer Fancy Food Show Party: The guests

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  

2013 Summer Fancy Food Show Party: The food

Malvarosa® & Duck Confit Croquetas, Crujiente de Mitica®: Pan-fried Nuvola di Pecora®, Casa Forcello® Amarena Cherry Compote

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 […]

PAST EVENT: Summer Fancy Food Show

PAST EVENT: Summer Fancy Food Show

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  

The New Blue: Blu di Bufala

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.

Tanara Prosciutto

Click here for an article about one of our Prosciutto producers, Tanara. It discusses the processes that go into such a delectable product.

Blu di Bufala in France

Blu di Bufala in France

Click here for a video (in French!) about the Blu di Bufala from Quattro Portoni. We are not the only country that loves it!

Past Sponsored Event: Feria de Sevilla en Minnesota

Forever Cheese sponsored the Feria de Sevilla at Casa España in Minnesota. Click on their Facebook page to see photos!

Sponsored Event: 100 Mile Paddle

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.

Barricato al Pepe

Barricato al Pepe

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 […]