Forever Cheese

NEW ITEM: Montealva

sarah — Mon, 13 Feb 2012 17:38:56 +0000

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 habitat, which are the mountaintops of the area and they forage on grass and other plants that grow there. Montealva joven (young) is aged 60 days and is just arriving to the U.S. while the aged version (5 months) will be here in May. It was very popular at the Food Show in San Francisco, so we hope you get to try it soon!

Offsetting our Carbon Emissions

sarah — Mon, 09 Jan 2012 21:37:23 +0000

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 steps it is taking to fight against global climate change.

Forever Cheese, importer of unique cheeses and specialty foods from Italy, Spain, Portugal and Croatia, has spent the past 5 years making donations that are the equivalent of carbon emissions from over 560,000 gallons of gasoline consumed, the electricity use (both solar and wind) of over 600 homes for one year or the carbon sequestered annually by over 1000 acres of pine forest.

This year they have invested 80% of their funds in U.S. renewable energy projects (including both wind and solar) and 20% of their funds on reforestation. Forever Cheese uses recyclable materials whenever possible in the office and is actively looking to increase their commitment to preserving the environment. This combination of both internal and external carbon reductions helps Forever Cheese reach their sustainability objectives while protecting important biodiversity and encouraging the shift to clean energy solutions.

Michele Buster, Vice President of Forever Cheese, commented that she was looking for a way to make a greater difference on the environment and to the community than just her commitment to wind energy at home and thus engaged her company to support renewable energy for a more far reaching effect.

Forever Cheese is dedicated to sourcing the most unique and highest quality cheeses and specialty foods of the Mediterranean. For the last 15 years owners Michele Buster and Pierluigi Sini have been importing and educating Americans on these unusual and fantastic products.

Carbonfund.org, the leading nonprofit carbon offset and climate solution organizations, supports third party renewable energy in the U.S and abroad to reduce CO₂ pollution. The support Carbonfund.org Foundation receives for carbon reduction projects offer important climate change solutions that benefits both planet and people. Carbonfund.org Foundation helps both social and environmental commitments by supporting third-party validated renewable energy, energy efficiency and reforestation projects around the world.

Workin’ the World: An importer reflects on the job of finding great cheese

sarah — Thu, 05 Jan 2012 15:13:38 +0000

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.

UPCOMING EVENT: Winter Fancy Food Show 2012

sarah — Fri, 30 Dec 2011 19:58:26 +0000

Join us in Booth 3609 at the Winter Fancy Food Show in San Francisco January 15-17, 2012.

We look forward to showing you the exciting new items we have found, as well as reacquainting you with old favorites.

For more information on attending, please visit here.

We look forward to seeing you!

NEW ITEM: Relanghe Torrone

sarah — Wed, 28 Dec 2011 19:50:14 +0000

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 hand. The result is simply perfection. A gorgeous confection. We currently have the Chocolate Covered Hazelnut, as well as just Hazelnut. 21/90g

PAST EVENT: Barcelona Restaurant Ibérico Event

sarah — Sun, 25 Dec 2011 22:01:20 +0000

On December 7, 2011, Michele hosted an event to promote our Dehesa Cordobesa® Ibérico Puro de Bellota products at Barcelona Restaurant in Fairfield, CT. You can read a recap here or see photos below. A good time was had by all!