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.

Storage Instructions

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.