Malagos Fresh Goat Cheese | ūü¶ÜThe Bow Tie Duck Manila

Malagos Fresh Goat Cheese

Proudly Pinoy

Mala¬≠gos Farm¬≠house now intro¬≠duces their ver¬≠sion of the clas¬≠sic ‚Äč‚Äúkesong puti,‚ÄĚ a proud¬≠ly Fil¬≠ipino prod¬≠uct that uses only the fresh¬≠est goat‚Äôs milk.


Exud¬≠ing a fresh, fieldy smell, this goat cheese is made of the fresh¬≠est milk. So fresh that the cheese is lit¬≠er¬≠al¬≠ly processed the same day as the goat is milked, and with only 3% salt. It is creamy and earthy, with a robust fla¬≠vor. This deli¬≠cious and ver¬≠sa¬≠tile cheese is a true delight.


If you want it sim¬≠ple as can be, cut up your Mala¬≠gos Fresh Goat Cheese, and serve along¬≠side slices of fresh toma¬≠toes and basil leaves. Maybe a driz¬≠zling of olive oil for added zhuzh. Pair with a clean white wine, like our Lionel Osmin & Cie Sauvi¬≠gnon Blanc or our Glenel¬≠ly Reserve Estate Chardon¬≠nay. Either will make the goat cheese shine.

Or go the tru¬≠ly clas¬≠sic Fil¬≠ipino route with, what else? A kesong puti sand¬≠wich. Noth¬≠ing com¬≠pares to steam¬≠ing hot, fresh pan¬≠desal hous¬≠ing creamy, but¬≠tery, equal¬≠ly fresh goat cheese. It‚Äôs an all-rounder: per¬≠fect for break¬≠fast, light lunch, light din¬≠ner, or merien¬≠da. Iconic.


The Mala¬≠gos Farm¬≠house brand was cre¬≠at¬≠ed in 2006, and named for a port¬≠man¬≠teau of ‚Äč‚Äúmalakas na agos‚ÄĚ for the strong Mala¬≠gos Creek that flows through the prop¬≠er¬≠ty. It‚Äôs a pure¬≠ly Fil¬≠ipino cor¬≠po¬≠ra¬≠tion, one that proud¬≠ly espous¬≠es the farm to fork concept.

Hail¬≠ing from Davao City, Mala¬≠gos Fresh Goat Cheese is a project of Olive Puente¬≠spina, who start¬≠ed her own fro¬≠magerie and reha¬≠bil¬≠i¬≠tat¬≠ed their fam¬≠i¬≠ly cocoa plan¬≠ta¬≠tion. She had a dream that start¬≠ed with three goats raised by her vet¬≠eri¬≠nar¬≠i¬≠an hus¬≠band, 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.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the but¬≠ter draw¬≠er of a refrig¬≠er¬≠a¬≠tor, not on the shelves them¬≠selves. This is to help reg¬≠u¬≠late their tem¬≠per¬≠a¬≠ture and humid¬≠i¬≠ty lev¬≠els‚ÄČ‚ÄĒ‚ÄČand pre¬≠vents the for¬≠ma¬≠tion of mold. Once opened, they should not be kept in their orig¬≠i¬≠nal pack¬≠ag¬≠ing. Soft cheeses with del¬≠i¬≠cate rinds need to breathe, so they are best placed in glass con¬≠tain¬≠ers lined with paper tow¬≠els to absorb extra mois¬≠ture. Leave the lid open a tiny bit for air to cir¬≠cu¬≠late and don‚Äôt for¬≠get to write up a label with the date you first opened the pack¬≠age. Kind¬≠ly pay atten¬≠tion to the best before date label when you receive your cheese. Con¬≠sume pri¬≠or to date indicated. 

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