Comments on: All I Want for Christmas are my Two Red Balls…

by: Nina

Wed, 14 Nov 2007 03:00:09 +0000

This is for det regarding the kesong puti substitute for bibingka: You can try Greek feta cheese or Danish-style “feta” cheese which is creamier than the Greek feta. I’ve tried both and they’re both good. I think these are made from goat’s milk.

by: crissy

Wed, 14 Nov 2007 01:24:05 +0000

That reminds me, we don’t have any QdB yet in our pantry. During Christmas, they like to melt it like raclette cheese. Then they’ll eat it with crackers. The cheese alone is a salty, oily temptation.

by: Jacqui

Thu, 07 Dec 2006 18:59:23 +0000

Reading this post evokes memories of my Lola and I drinking hot cocoa and eating slices of MP QDB with piping hot pan de siosa from the neighborhood bakery for merienda. I miss those days of old back home.

Although my palate has been introduced to other (connoisseurs may say better) Edam and cheddar cheeses here in San Francisco and I have my favorites that I buy from Bristol Farms and Whole Foods (and the generic extra sharp cheddar cheese at our local Albertson’s), nothing still beats MP QDB for me.

Some Asian supermarkets in the usual Bay Area cities with a predominantly Filipino population carry the Piña and Pato brands. I am just not too sure if they carry it the whole year round. I saw some at the Manila Oriental in Daly City once. Saw it too at Goldilocks in South San Francisco last Christmas. I think it was selling at around $15 for the small one.

Now, I have to go and find out. Reading all these makes me crave for an Edam fix!

by: tulip

Wed, 06 Dec 2006 08:59:35 +0000

Potassium sorbate is usually incorporated in any cheese processing in little amounts and wouldnt most possibly cause the saltiness. It is actually used to lengthen shelf life: to prevent growth of fungi.

by: Ted

Tue, 05 Dec 2006 23:37:17 +0000

I just bought a small ball of marca pina ($15) last Thanksgiving and we’ve polished it off with “hot pandesal” in just 2 sittings ;-) I have not tried the “marca pato” brand for they are not available here in the San Francisco bay area. I’ve seen the big balls of the pina for $25 over the weekend at “seafood city” although I don’t think I would be buying it there. They seem to freeze their balls and it tends to crumble once you slice them. I always look for the balls that don’t have moisture in the wrappings, for that would be a sign that they were not frozen.

And I haven’t seen the Magnolia brand here yet. I’ll make sure to look the other way if they show up at the shelves.

Since these balls are only out during Thanksgiving to Xmas, I’m relagated to buying the canned Kraft Cheddar cheese that are made in the PI when I yearn for the salty cheese.