Malagos Fresh Chevre

TASTING NOTES FROM THE CURATOR

Malagos Fresh Chevre is made from pasteurized goat’s milk that is collected daily from their dairy. Cloth-drained and hand molded, this fresh cheese has a creamy tangy taste, with earthy hints.

The more it ages, the more its aroma and flavor sharpen, and the insides become crumbly and dense.

PREPARATION AND PAIRINGS

This Malagos Farmhouse cheese from Davao is a beautiful addition to your cheese board. Have it with some honey, slices of pear, or some roasted walnuts.

You can also put it on toast, or as an ingredient in your sandwiches.

Pair the Malagos Fresh Chevre with a sparkling wine, like this one from Pol Roger.

WHAT’S IN A NAME

Chevre is a French word that means “goat’s cheese.” It’s usually a catch-all term for cheeses made from goat’s milk. Popular among older people and children with low tolerance for cow milk, goat cheese is lower in fat than cow cheese, and is higher in vitamin A and potassium. Which also makes it a great alternative for those wanting to eat healthier.

France makes a lot of goat cheese, especially in the Loire Valley and Poitou, places where goats were said to have been brought over in the eighth century by the Moors. French goat cheeses like Bucheron, Picodon, and Valenҫay are only some of the most popular.

Around the world, there are also many goat cheeses, like Shosha in Tibet, where goats and yaks thrive because of the climate. In Japan, they have Yagi, Labneh in the East Mediterranean, and Feta in Greece, among others.

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. Chevre should be stored in a lidded plastic or glass container in the refrigerator. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.