 |
| Olive makes cheese |
Yesterday I had the privilege of meeting Olive Puentespina, cheesemaker, at a cheese tasting event at Le Bistro Vert. It was to introduce (or re-introduce)
Malagos Farmhouse Cheese.
Malagos is in Calinan, Davao City. Apparently there's a
garden resort with farm tours plus a bird park, a butterfly sanctuary, even a petting zoo.
These are the creations of husband and wife tandem. Dr. Roberto "Dr. Bo" Puentespina is a veterinarian. He handles the goats and cows that produce the milk for the cheeses. Meanwhile wife Olive, with the beautiful problem of an abundance of milk, first started making goat's milk soap then later started developing cheeses.
 |
| The Puentespina brothers, Olive Puentespina, Karin Carmona and the spread of Malagos cheeses |
Today she has a gamut of varieties: I tried the traditional kesong puti but with cow's milk. Then proceeded to the more European-style cheeses like Chevre (soft), Blue Goat Cheese (not as stinky as usual if you prefer your cheese stinking to the heavens although still quite sharp), Rustica (a little hard and yellow), Pepato (yellow with pepper). My favorites were the Soft Blush and the Aged Pepato.
According to Karin Carmona, the distributor in Manila, these may be sold as pricey as European or Australian cheeses. However, (1) I guarantee you a delight. Olive's creations can compete with the international market. (2) It's because - apparently - other countries give a subsidy to farmers so they can lower costs while here there's no subsidy plus cost of freight is expensive. When you purchase, just consider it a delicious patriotic move.
More on the kinds of cheese
here. Also, check out Jeannie Javelosa's Philstar feature on them
here.
These cheeses are now available in Rustan's Gourmet to Go.
Or email Karin at piecofoods@yahoo.com.
Say cheese :-)
