Malagos Davao Blue Goat Cheese | 🩆The Bow Tie Duck Manila

Malagos Davao Blue Goat Cheese

Earthy, moldy goodness

Mala­gos Farm­house gives us a Davao Blue Goat cheese, made of pas­teur­ized goat milk and char­ac­ter­ized by the blue veins run­ning through it.


A strong-smelling cheese, giv­ing off notes of earthy mush­rooms, the Davao Blue Goat cheese is pas­teur­ized and soured with a cheese starter. Aged and dried for 30 – 45 days, blue mold starts to devel­op in the cheese. This blue mold is what gives it its aro­ma, and also what gives it its soft, smooth, and creamy texture.


This Davao cheese shines so bright­ly when pre­pared on a cheese plate and paired with var­i­ous foods. Try some hon­ey, sliced pear, or walnuts.

Crum­ble it up, and top your sal­ads with it. Or make a dip! Mix your blue mold cheese with some diced red onions, diced pears, cream cheese, sour cream, and hon­ey. Serve with some hard crackers!

Or how about melt­ing it on top your burg­er? Or take your pas­tas to the next level!

This cheese also pairs won­der­ful­ly with some aro­mat­ic white wines. Try this one from Sileni Estates.


The his­to­ry of blue cheese comes from a leg­end that wouldn’t take much to believe. It was said that in the 7th cen­tu­ry, in a cave out­side Roque­fort in France, a shep­herd got dis­tract­ed and for­got his lunch of bread and cheese. Return­ing after a few months, he found the cheese had been infest­ed with peni­cil­li­um, a mold grow­ing in the cave. To this day, it’s peni­cil­li­um that gives this goat milk cheese its blue mold.

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. 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. 

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