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Malagos Farmhouse
Malagos Queso Rustico
Anything goes
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Malagos Queso Rustico is a versatile washed rind cheese that uses fresh cow’s milk
1 / 2
Malagos Farmhouse
Malagos Queso Rustico
Anything goes
Malagos Queso Rustico is a versatile washed rind cheese that uses fresh cow’s milk
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
Aged for at least three months, the Malagos Queso Rustico has the texture similar to a young Gouda, with a hard outer rind, and a beautiful aromatic pate in a golden color.
Aged longer, the flavor is further developed, giving this fresh cow milk cheese a delicious and pleasant experience.
Preparation And Pairings
The Queso Rustico is a versatile cheese, able to stand on its own and blend in well on a cheese platter or charcuterie. Pair it with some cured meats, like coppa. A good red wine will round this off nicely.
Add it as an ingredient to elevate your simple homemade mac and cheese, and grilled cheese sandwiches.
An All-around Brand
Famous for its chocolates and cheeses, the Malagos group is never one to rest on its laurels. Enter the Malagos Garden Resort, a serene and idyllic home away from home in Davao.
You can choose to stay in suites or villas, and have your meals at Roberto’s Restaurant or Viewdeck Café. They even have the Malagos Chocolate Bar, where you can bask in the deliciousness of their famous chocolates.
They even have a Chocolate Spa, where you can indulge in their various relaxation offerings, including the Cacao Facial Care, and whole-body massages.
Storage Instructions
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. Semi-hard cheeses (including blues) should ideally be wrapped in cheese paper after opening. An alternative is to wrap them tightly in parchment paper to allow them to breathe, then loosely in aluminum foil to keep moisture out. Don't forget to write up a label with the date you first opened the package. Replace the parchment paper every time you open the cheese. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.
Aged for at least three months, the Malagos Queso Rustico has the texture similar to a young Gouda, with a hard outer rind, and a beautiful aromatic pate in a golden color.
Aged longer, the flavor is further developed, giving this fresh cow milk cheese a delicious and pleasant experience.
The Queso Rustico is a versatile cheese, able to stand on its own and blend in well on a cheese platter or charcuterie. Pair it with some cured meats, like coppa. A good red wine will round this off nicely.
Add it as an ingredient to elevate your simple homemade mac and cheese, and grilled cheese sandwiches.
Famous for its chocolates and cheeses, the Malagos group is never one to rest on its laurels. Enter the Malagos Garden Resort, a serene and idyllic home away from home in Davao.
You can choose to stay in suites or villas, and have your meals at Roberto’s Restaurant or Viewdeck Café. They even have the Malagos Chocolate Bar, where you can bask in the deliciousness of their famous chocolates.
They even have a Chocolate Spa, where you can indulge in their various relaxation offerings, including the Cacao Facial Care, and whole-body massages.
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. Semi-hard cheeses (including blues) should ideally be wrapped in cheese paper after opening. An alternative is to wrap them tightly in parchment paper to allow them to breathe, then loosely in aluminum foil to keep moisture out. Don't forget to write up a label with the date you first opened the package. Replace the parchment paper every time you open the cheese. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.
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