All the news that’s fit to print about Forever Cheese
Deli Market News wrote about our launch of Sbrisolona Mitica®, a traditional Italian torte from Mantova made with cornmeal and almonds. Read more about it here!
Three of our cheeses were recently featured in the March 31, 2017 issue of Wine Spectator. Omorro Amanteigado, Dalmatinac, and Fior d’Arancio are part of “Tasting Plate: An All New Elite Eight” by David Gibbons. Pick up a copy or read the article here!
Michele Buster sat down to taste and talk cheese with Michael Colameco, host of Food Talk with Mike Colameco on the Heritage Radio Network. Click here to listen to the full episode.
Departures.com featured Paski Sir as part of their article “Edible Luxuries: 15 Perfect Holiday Party Snacks” by Gabriella Gershenson. They describe it as an “aged sheep’s milk cheese with praline-like crystallization and butterscotchy richness – a nice upgrade from pecorino.” Read more about it here!
Michele talked to Italianfood.net about importing Italian cheese and is featured in their latest issue. You can read the article here.
Listen to Mario Fiandino of Fattorie Fiandino and Michele discuss vegetable rennet cheeses on Heritage Radio Network’s Cutting the Curd. Listen here!
Cheese writer Janet Fletcher features one of our newest cheeses in her blog, Planet Cheese. La Dama Sagrada is made from raw goat’s milk in Castilla La Mancha, Spain. Read about it here!
Click here for a cheese feature from the Wall Street Journal highlighting Leonora®, Nuvola di Pecora®, Quadrello® di Bufala, and more.
Culture Magazine released a detailed report from this year’s Salon du Fromage in Paris by Molly McDonough. Our dried fruit and nut cakes from Paiarrop are singled out as one of the most impressive cheese accompaniments – click here to read!
Click here for cheese writer Janet Fletcher’s latest newsletter, which highlights two of our cheeses: Sarró de Cabra and Surfin’ Blu.
FOREVER CHEESE RECALLS IMPORTED MITICA BRAND PECORINO AGED CHEESE IN WALNUT LEAVES FOR POSSIBLE HEALTH RISK
Forever Cheese Inc. of Long Island City, NY, is recalling 40 cases of Mitica brand Pecorino Aged Cheese in Walnut Leaves (Pecorino Foglie di Noci) from one specific production code because it has the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail […]
Please click here for a wonderful article on the water buffalo. It highlights Quattro Portoni, the producer of our buffalo milk cheeses from Italy.
Click here to listen to Cutting the Curd on Heritage Radio about water buffalo. They talk to Bruno Gritti of Quattro Portoni about water buffalo in Northern Italy.
Congratulations to Euromel for winning the Silver Medal in the National Honey Contest 2015, at “Feira Nacional de Agricultura de Santarém” (Portuguese National Agriculture Fair). The prized honey is Oak Honey from Serra da Malcata. Oak Honey from Serra da Malcata comes from the acorn buds and it is collected by the bees in June and July, […]
Click here for a review on Nocetto di Capra by notable cheese blogger Janet Fletcher. Find out more about this cheese in its profile.
Bruno Gritti of Quattro Portoni S.p.a, was the star of the Meet the Cheesemaker gathering organized by Importer Forever Cheese at My Moon Restaurant in Brooklyn, on the eve of July 25, 2015. Various retailers and distributors gathered to meet Bruno and his family and learn more about their sustainable farm and how they make […]
Congratulations to both CARM and Esporão for winning awards at the 2015 New York International Olive Oil Competition! CARM Grande Escholha won the Gold Award for Medium Intensity Blends. This hand harvested oil is made by a family company passionate about their product. The Roboredo family still uses a stone mill to crush the olives. They combine both traditional and modern […]
Click here for a post on CheeseRank about cheeses made with beer. Scroll down to learn more about our L’Ottavio!
Please click here for an article about artisanal goat’s milk cheeses in Wine Spectator magazine. David Gibbons talks about various chèvres, including our very own Montealva.
Click here for a review of our Blu di Bufala on CheeseRank.