Malagos Fresh Goat Cheese
Malagos Farmhouse now introduces their version of the classic “kesong puti,” a proudly Filipino product that uses only the freshest goat’s milk.
TASTING NOTES FROM THE CURATOR
Exuding a fresh, fieldy smell, this goat cheese is made of the freshest milk. So fresh that the cheese is literally processed the same day as the goat is milked, and with only 3% salt. It is creamy and earthy, with a robust flavor. This delicious and versatile cheese is a true delight.
PREPARATIONS AND PAIRINGS
If you want it simple as can be, cut up your Malagos Fresh Goat Cheese, and serve alongside slices of fresh tomatoes and basil leaves. Maybe a drizzling of olive oil for added zhuzh. Pair with a clean white wine, like our Lionel Osmin & Cie Sauvignon Blanc or our Glenelly Reserve Estate Chardonnay. Either will make the goat cheese shine.
Or go the truly classic Filipino route with, what else? A kesong puti sandwich. Nothing compares to steaming hot, fresh pandesal housing creamy, buttery, equally fresh goat cheese. It’s an all-rounder: perfect for breakfast, light lunch, light dinner, or merienda. Iconic.
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.