Malagos Farmhouse's Blue Pepato Cheese

Olive Puentespina of the Malagos Farmhouse in Davao City has been producing cheeses using cow and goat milk for the past six or so years. Her products - Blue Pepato, Aged Pepato, Fromage frais, Chevre, and other gourmet cheeses and products that are "natural, farm fresh from their gardens, and prepared by caring hands."



I was able to try Malagos Farmhouse's Blue Pepato cheese thanks to Director Art Boncato, Eden, and our friends from our Tourism Office in Davao. It's mildly aged cow's milk cheese with whole green pepper corn. Available in approximately 130g tumblers.



I tried scraping off some of the cheese and placed it on top of my spaghetti/pasta. It was really good :) I think Filipinos aren't that acquainted with different kinds of cheeses. I, for one, just had Blue Pepato the first time. I never knew there was such a thing before.

Also, I don't know if these kinds of cheeses are for everyone given that they're aged and fermented, and do not really smell that good. But frankly, I do not care because it tastes good to me. We should have more cheese appreciation opportunities.

Malagos Farm is a sprawling, eight-hectare property in the Baguio District of Davao City. At an elevation of 375 meters above sea level, it is the ideal location for growing the most breathtaking Vandas, Dendrobiums, Mokaras, Oncidium Grower Ramsey, and Phalaenopsis, as well as exotic landscape plants. It produces approximately 20,000 dozen sprays of Oncidium Grower Ramsey and 60,000 dozen inflorescences of Dendrobiums. Adjacent to the farm is the family’s famous Malagos Garden Resort, which serves as a hotel, park, function area, and public stage where the family can share its love and knowledge of indigenous Philippine flora, and, occasionally, even the country’s rich avian life.