The cheese world will miss Julia Corcuera as she passed away last week at the age of 92.  May she rest in peace.

Forever Cheese has planted a tree in her memory.

Please click here for an article by Matt Caputo of Tony Caputo’s Market & Deli in the Salt Lake Magazine about Lou Bergier, our raw cow’s milk cheese from Piemonte made with vegetable rennet. As you will see, we are far from the only ones completely enamored with it!

To put this support into perspective, the six years that Forever Cheese has supported emission reduction projects is equivalent to removing almost 1,400 cars off the road for a year or to the electricity that almost 1,000 homes would use in a year. It is also similar to recycling almost 2,500 tons of waste instead of sending it to a landfill. (Source: EPA http://www.epa.gov/cleanenergy/energy-resources/calculator.html)

In 2012 Forever Cheese took their support a step further. For Earth Day 2012 Forever Cheese stepped up and set the bar for Carbonfund.org partners by planting 7,500 trees globally. Tree planting projects sequester CO2 from the atmosphere, prevent erosion, protect biodiversity, and provide renewable resources for local communities. Planting trees provides flood control by minimizing runoff and the loss of top soil, provides habitat and nutrition for wildlife and nurseries for local fish populations, and offers alternative economic livelihoods for local communities in the form of managing tree nurseries and planting, assisting with regulation of the water and nutrient cycle.

Co founder, Michele Buster, remarks, “We are committed to wind energy as a solution for the future and reforestation as well. We know that we can make a greater impact as a company than as single individuals. We’d like to feel that we serve as a role model in our industry to incentivize others to support renewable energy resources.”

Carbonfund.org is grateful for the six years of partnership with Forever Cheese – a company showing an important example of how business can be part of critical climate change solutions.

 2012 Thank you from Carbonfund.org

 2012 Carbon Offset Certificate

Renewable Energy Certificates

This year Michele brought along Mikel Treviño de Luis, the executive sous chef of SoHo House New York, to use Forever Cheese products in some exciting dishes. Please see recipes below and click to create them yourself!

CUAJADA DE BUFALA: Oriol de Montbru cheese parfait, Quicos de Chocolate earth, Mitica® Orange Blossom Honey gelee, micro mint and micro red amaranth.

IBÉRICO LOLLY POP: Slow cooked organic chicken breast wrapped in Dehesa Cordobesa® Ibérico de Bellota, Leonora® mousse and Micro basil

MAR ROJO: Cherry Lobster Gazpacho, MitiCaña® goat cheese foam and micro cilantro

MOKA CHINO: Caro Chocolate fluid ganache, Mitica® Fig chocolate picatostes, MitiCrema foam and coffee air, Marcona almond tuile

PAELLA with Asturian Fava beans, Artichokes, Hedgehog Mushrooms, and Dehesa Cordobesa® Ibéricos

TERRA: Mitica® Marcona Almond earth, MitiBleu ice cream and Dehesa Cordobesa® Dry Cured Solomillo Ibérico de Bellota Chip, micro chervil

See below for a couple photos from the event:

The World Cheese Awards are the most important and prestigious competition for cheeses in the world. In 2012,  2,781 different cheeses from 30 countries participated: about 25% produced in United Kingdom, the others produced in Ireland, New Zealand, USA, Spain, Croatia, Netherlands, Italy, Norway, France, Belgium, Austria, Sweden, Cyprus, Slovakia, Canada, Australia, Greece, Germany, South Africa, Switzerland, Portugal, Denmark and Russia.

The difficult selection, because of the excellent quality level, was been made by a jury of experts from the USA, Spain, France, Italy, Belgium, Switzerland, Denmark, Germany, Greece, South Africa, Portugal and Russia.

The Super Golds reward the quality, the authenticity and the taste Igor’s flagship product, a “made in Italy” that the entire world appreciates and chooses every day.