NEW ITEM: Montealva
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 [...]
Offsetting our Carbon Emissions
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 [...]
Workin’ the World: An importer reflects on the job of finding great cheese
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
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
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 [...]
PAST EVENT: Barcelona Restaurant Ibérico Event
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!
PAST EVENT: La Chuleta Feliz
On October 3, 2011, Forever Cheese hosted an event at Tertulia in New York celebrating Ibérico pork products. The event highlighted the 100% purebred acorn-fed Ibérico pig by serving dishes made with cured pork products from Dehesa Cordobesa® and fresh pork from Ibérico Fresco. See below for some of the tapas made by Chef Seamus [...]
NEW ITEM: Cacao Sampaka Chocolate Bars
We are proud to introduce Cacao Sampaka to the United States. Cacao Sampaka aims to revive the rich chocolate culture of Spain. They are involved in the entire process, from directly selecting the beans from farmers to packaging the products. Containing only all natural ingredients, their chocolate is of the highest quality. We have chosen [...]
NEW ITEM: Burro 1889
Currently preorder only, this butter is truly unique. Named for the company’s founding year, award-winning Burro 1889 from Fiandino uses the best Piedmontese milk. They separate the cream and let it rest for 72 hours, allowing the butter to crystallize and develop its unique richness and nuttiness. Using input from over 100 professionals, Fiandino has [...]
NEW ITEM: Oriol de Montbrú
Pere and Imma began making goat cheese in 1989 with milk from their own herd at their farmhouse Montbrú in Moià (Barcelona). Their son Oriol joined them 7 years later and has since taken over as cheesemaker. Last year an Italian named Giuliano brought 1500 buffalo to l’Empordà Nature Reserve in Catalunya, 6 km from [...]
NEW ITEM: Casa Forcello® Mostardas 6/6oz
These beautiful jars are perfect for displaying any of our Casa Forcello® Mostardas or Compotes. 6/6oz (preorder only)
PAST EVENT: TimesTalks at the NYC Wine & Food Festival
On Saturday, October 1, we had table during the TimesTalks as part of the New York City Wine & Food Festival. We had a selection of artisanal Italian and Spanish products to taste. See below for a peak!
PAST EVENT: NYC Wine & Food Festival: Murray’s Cheese
On Saturday, October 1, we had a table at the Norwood Club as part of Murray’s Cheese for the New York City Wine & Food Festival. See photos below: Jamie shows off some of our cheeses. Castelrosso Leonora®
PAST EVENT: StarChefs’ International Chef’s Congress
We had a table at the Chef’s Products Fair during StarChefs 6th Annual International Chefs Congress October 2-4, 2011. We had a table of wonderful Spanish products, including Dehesa Cordobesa® Ibérico dry-cured meats from 100% purebred pigs. See below for a sampling of our products!
PAST EVENT: Chefs & Champagne
This summer Forever Cheese sponsored the James Beard Foundation’s annual Chefs & Champagne tasting party in the Hamptons. See below for photos of our products!
PAST EVENT: American Cheese Society Conference in Montréal
Join us at the American Cheese Society Conference in Montréal! We are sponsoring a Networking Salon on Thursday, August 4th: 9:30am – 5:00pm. We will also have a table of excellent cheese accompaniments at the Festival of Cheese, Saturday, August 6th: 6:00pm – 9:30pm. For more information on the Conference, visit the ACS web site: [...]
Handling cheese
A. From a distributor point-of-view It is important not to stock too much cheese. You want to sell. Although it is frustrating to sell out of your products, you do want to deliver fresh product, not product in any condition just to say you were not out of stock. Let the importer stock the product [...]
General rules for storing wheels:
Do not stock up on cheese; buy what you need for a week or two unless it is a harder, sturdier cheese. Rewrap the cheese often to prevent mold, also to prevent the cheese from tasting like plastic. You may need to shave off the face of the cheese, which has been in contact with [...]
Some ways to cut cheese:
cubes. cut a wedge from a wheel and slice it sideways to form triangles. cut a wheel of semihard or hard cheese in half and chisel it out with a sharp knife. shave cheese for texture and more delicate flavors. Cheese is a living, breathing organism. Imported cheese is often sealed in plastic when it [...]
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