Malagos Borracho

“Borracho” means “drunk” in Spanish, and the Malagos Borracho is pretty much exactly that. It’s made with farm fresh goat’s milk, aged in dark beer (Cerveza Negra). It’s basically a “drunk cheese,” and is unique in its flavor. It has a soft and velvety texture, with a nice, bold, nutty taste. The beer adds an almost subtle, but very unique flavor dimension to the cheese.

Heat your Malagos Borracho or toast it, and pair with freshly baked bread. You can include slices of it in sandwiches, or serve them with your charcuterie, paired with dried fruits, nuts, and grapes. Enjoy a bottle of your favorite cold beer with your Borracho to highlight its beer-y notes.

The Malagos Farmhouse brand was created in 2006, and named for a portmanteau of “malakas na agos” for the strong Malagos Creek that flows through the property. It’s a purely Filipino corporation, one that proudly espouses the farm to fork concept.

Hailing from Davao City, Malagos Fresh Goat Cheese is a project of Olive Puentespina, who started her own fromagerie and rehabilitated their family cocoa plantation. She had a dream that started with three goats raised by her veterinarian husband, that has since grown in number. Today, Malagos cheeses and chocolates can be found anywhere in the country, and are considered among some of the best Filipino products.

Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.