Malagos Pesto Sublime

TASTING NOTES FROM THE CURATOR

Creamy and tangy, this fresh Davao cheese is made with a blend of pasteurized cow and goat milk. Cloth drained and hand molded, like many chevres, it is lightly salted. This one, from the Malagos Farmhouse Sublime Line is combined with their own fresh basil pesto.

The basil is brought straight from their farm and into their own production plant, ensuring that the leaves’ freshness is captured and jarred.

PREPARATION AND PAIRINGS

A savory cheese, the Malagos Pesto Sublime will remind you of dips, but in spreadable form. This Davao delight will be perfect served as an appetizer with some crostini or crackers.

Pairing it with a dry white wine, like this Pinot Blanc from Josmeyer, will truly bring out its flavor.

PRESTO PESTO

Pesto is a sauce famous the world over. Originating from Genoa, Italy, its name comes from the past participle of “pestâ,” which means “to pound” or “to crush” in Genoese. It’s traditionally prepared using a mortar and pestle, and customarily consists of crushed garlic, European pine nuts, coarse salt, basil leaves, hard cheese (like Parmigiano-Reggiano, or Pecorino), and blended with olive oil.

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. This fresh cheese 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.