Malagos Peppato | ūü¶ÜThe Bow Tie Duck Manila
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Malagos Peppato

A pep in your step

This deli­cious creamy cheese comes from the famed Mala­gos Farm­house, known for its incred­i­ble cheeses and mag­nif­i­cent chocolates.

TAST­ING NOTES OF THE CURATOR

Made of fresh cow‚Äôs milk, the Mala¬≠gos Pepa¬≠to is a hard cheese with a sub¬≠tle spicy aro¬≠ma. Col¬≠lect¬≠ed dai¬≠ly from the Mala¬≠gos dairy, this Davao delight is creamy and cit¬≠rusy, with slight¬≠ly salty, tangy notes.

Medi¬≠um-sized with a fair¬≠ly soft curd, Mala¬≠gos Pepa¬≠to is notice¬≠able by the green pep¬≠per¬≠corns inter¬≠spersed with¬≠in the cheese, giv¬≠ing con¬≠trast to the fla¬≠vor and adding a wel¬≠come kick.

PREPA­RA­TIONS AND PAIRINGS

Like most hard cheeses, this one from Davao goes with a vari¬≠ety of wines. Try it with a good red like this Tedeschi Coras¬≠co.

You can shave the Mala­gos Pepa­to over your sal­ads to give it an extra lay­er of fla­vor. This fresh cow milk cheese will also go great in your sand­wich­es. The bite that the green pep­per­corns lend will height­en any plain sandwich.

ITAL¬≠IAN IDEAS

The Pepa¬≠to, some¬≠times called Pecori¬≠no Pepa¬≠to, is a semi-hard cheese typ¬≠i¬≠cal¬≠ly made of sheep‚Äôs milk, and dot¬≠ted with peppercorns.

Find¬≠ing its ori¬≠gins in Sici¬≠ly, Italy, this cheese is usu¬≠al¬≠ly aged for two to four months, but you can find milder ver¬≠sions (10 days), being sold, too. The pep¬≠per¬≠corns, which give it its dis¬≠tinct taste, are usu¬≠al¬≠ly added dur¬≠ing the sub¬≠trac¬≠tion of whey.

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. Semi-hard cheeses (includ¬≠ing blues) should ide¬≠al¬≠ly be wrapped in cheese paper after open¬≠ing. An alter¬≠na¬≠tive is to wrap them tight¬≠ly in parch¬≠ment paper to allow them to breathe, then loose¬≠ly in alu¬≠minum foil to keep mois¬≠ture out. Don‚Äôt for¬≠get to write up a label with the date you first opened the pack¬≠age. Replace the parch¬≠ment paper every time you open the cheese. 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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