Wine and cheese is the mother of all food relationships, that bond which can never be broken. With today’s ever-increasing options for both wines and cheeses, the pairing decisions can be daunting and overwhelming. 

If you’re planning to make your own cheese platter at home, don’t worry because we’re here to share our homegrown secrets and what we’ve learned from one of our partners: The Malagos Farmhouse. 

Malagos Garden Resort’s cheese platter was one of the dishes we really enjoyed serving to our guests back in the resort. We saw how Davaoenos easily fell in love with our artisanal take on this French tradition.

Pairing wines and cheeses from the same region is a good, “safe” place to start wine with Blue Cheese or different combinations. For example, select a locally produced wine to pair with goat cheese from Malagos.

We used to pair this one with our locally-produced and aged Bignay Wine. Remember that the harder types of cheese (i.e. Cheddar or Parmesan) can handle more “tannic” or drying wines (leaves a “drying” aftertaste). While creamy cheeses, such as Camembert, typically pair better with wines that have more acidity, like a Chardonnay.

Malagos Garden Resort Home Made Cheese that are harder in texture are usually served with a chilled bottle of sweet wine. The tip is if the hard cheese is salty, pair it with a sweeter wine.

We know you want to know more so here’s a further breakdown on your wine and cheese pairings: 

Let’s divide the pairings into three categories

·Chevre cheese Made from pure goat’s milk, this smooth, creamy, and tangy cheese is perfect with toasted bread or incorporated into dishes like quiches and omelettes. It can serve as a blank canvas for one to build flavors on or enjoy as is.

·Sublime cheese The sublime line is made up of our blended cow and goat’s milk cheese, made in the style of chèvre. The added cow’s milk lends an almost caramel flavor to this cheese. Creamy, spreadable and absolutely delightful, sublime is simply… sublime!

Variations come with Farmhouse pesto, dried Philippine pineapple and our best seller, dried Philippine mango.

·Ingrid’s rosemary cheese Fresh cow’s milk is used to make this cheese. Made in the style of Gouda, it transforms into a creamy aged cheese with the use of high fat milk. It is infused with fresh rosemary. This is a cheese line developed with my daughter cheese maker, Ingrid.

Taste a locally made goat Cheese at premium quality from Malagos.

Cheese platter ₱ 495

3 kinds of Malagos cheese with cold cuts, honey, cashew nuts, grapes and french bread

Cheese platter with wine ₱ 3 500

Wine choices:
White Wine (Morande Reserva or Sauvignon Blanc)

Red Wine (Rubicone or Sangiovese)
With Chevre cheese, Sublime cheese, Ingrid’s rosemary cheese with cold cuts, honey, cashew nuts and french bread

Local Cheese in Davao Resorts is very uncommon. Then again, you can easily buy local cheese products which are all artisan like the Malagos Farmhouse Cheeses available at the Malagos Homegrown Produce.