A Taste of Davao, with Wine

The buffet spread at Impressions was as delectable as it always is for its monthly wine and cheese nights. When Olive Puentespina, the maker of Philippine-made Malagos Farmhouse Cheeses, flew in from Davao, assorted local fruits (including the exotic rambutan) and chocolates found a place amongst the nuts and crackers that have become staples.

Puentespina’s Mango Chevre, which is infused with dried mangoes, was once found only in the Business Class section of Philippine Airlines. “I wanted to bring out Davao [with the flavours],” says Puentespina of the delicate goat cheese. Blush (a young semi-soft cow’s milk cheese aged with both white and blue mould), as well as the Blue Goat Cheese and Blue Peppato (a mildly aged cow’s milk cheese with green peppercorn), were some of the other once-exclusive variations at the airline that are now available to the public.

The fame of Malagos Cheeses easily spread from its conception in 2006. It was not an easy path making it to the Cheese Club of the Philippines in the year of Puentespina’s first attempts, but her passion and hard work made her perseverance pay off. Local and international chefs have praised the quality over the years, placing the cheeses at some of the best resorts, hotels, and restaurants in the country.

The Feta Tricolour – that is, classic feta made from fresh goat’s milk with homegrown rosemary and chillies – stood out for its balance, which showcased the skill of the local cheese maker. Paired with the 2007 St. Francis Claret and 2009 St. Francis Cabernet Sauvignon, the cheeses earned the distinction of premium quality pairing.

The Malagos Chocolate also made an appearance at the buffet. The 65 per cent dark chocolate is a product of cacao beans from the 12-hectare property of the Malagos Garden Resort. Its tempered richness is yet another preview of top-notch specialities that the Philippines is capable of making.