Twelve years of experience defines Filipino-made cheeses into an array of 25 flavors.
If you’re putting together a three-cheese platter, Olive Puentespina suggests the following: a log of chèvre, a wedge of La Maria, and a block of Blush served with dried mangoes, a few wedges of pear, a bunch of grapes, and some candied nuts. If you want to use five, include wedges of Peppato and blue goat cheese, plus grapes and figs.
This story is from the June 2017 edition of Yummy Magazine.
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This story is from the June 2017 edition of Yummy Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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