On a week-end lunch visit to Chef Paul Huang's Fire Lake Grill in Tagaytay, one of the featured specials was a cheese plate of local artisanal cheeses.
Chef Paul's very knowledgeable maitre d' David strongly recommended that we start our lunch with their carefully curated cheese plate. All cheeses were sourced from the Davao Malagos Farmhouse. Chef Paul said that he had visited the farm himself and came away with a great respect and belief in the product that they produce.
The cheese platter at Fire Lake Grill comes with 3 samples chosen by Chef Paul. Served with crackers, walnuts and a small bunch of grapes, the cheeses are a creamy and slightly tart chèvre, a local bleu and their version of a brie. We were advised to start with the soft and end with the harder bleu.
I loved the chèvre best of all.
It's amazing and encouraging that such wonderful and delectable cheeses are made right here in the Philippines! One of these days, I must visit the Davao Malagos Farmhouse and see for myself how cheese this good can be made.
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