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We are now in Cebu!

Cheese Tasting Invitation0001

Thank you, Queen City of the South for giving a very warm welcome to Malagos Farmhouse cheeses. Rockwell sponsored the venue, thank you very much! Movers and shakers of the Cebu culinary world came to the tasting, thanks to the A List Team of Kaye and Cybill. Seventeen cheeses were featured alongside Bibendum Wines, who co-sponsored the event. Artisanal breads made by Anette Gallego complimented the cheeses and fine wines.

Malagos Cheesehouse 55Malagos Cheesehouse 62

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Sharing with you some photos from the launch last May 31, 2017 at 32 Sanson Road, Rockwell

Malagos Cheesehouse 179 Malagos Cheesehouse 172 Malagos Cheesehouse 146 Malagos Cheesehouse 136 Malagos Cheesehouse 119 Malagos Cheesehouse 183

Glad to let you know that our artisan cheeses are retailed by ECHOstore Cebu and distributed by Liyann Enterprise and Services.

 

Contact information:

ECHOstore Cebu

0943-414-7246

Liyann Enterprise and Services

0917-884-3499

Celebration of the Philippine Independence at Maxims Hotel

Dear Friends,

In Celebration of the Philippine Independence day, Resorts World, Maxims Hotel is featuring our Malagos cheeses:

June 5, 2012 at 7:00 p.m.
3rd Floor Maxims Hotel, Newport City, Pasay City
PhP 988.00 nett.

For reservations, contact (02) 908-8883 or email impressions@rwmanila.com.

Check out menu below. See you there!!!

Rhapsody in Bleu

Written by Fermentations / Cecile G. Mauricio for Business Mirror Friday, 09 October 2009 02:49

Malagos farmhouse cheeses: handmade with goats’ and cows’ milk—and with passion, too.

“Blush,” it is called. The name recalls the generic name given to mostly American wines whose coloring spans the pink spectrum. But “blush” in this case aptly describes the color of a gorgeous cheese, a delicate salmon pink underneath its knobby, light brown rind.

I had encountered it at lunch a couple of weeks ago and was so smitten by it, I had requested (badgered, really) Bill Stone, president of the Cheese Club of the Philippines, to arrange a sampling of more cheeses. Mr. Stone did better by organizing a wine-and-cheese pairing…

click here for complete article

Chef Reggie Aspiras Writes About Our Cheese

Excerpt from Inquirer.net:

“As cheesemaker, Olive uses the surplus of goat’s milk from their Bo-ang herd and excess milk from their cows. Their new cheese line is to die for.”

Click here to check out and read more of her article..

Swiss Cheese Maker Impressed with Davao Cheese!

Engadiner Post