12 Jun2007

pandini1

Mr. Moo’s has a retail hut or two on the way to Tagaytay, along the Sta. Rosa / Silang Road. Several readers have mentioned their cheeses on this blog so the last time we drove by one pandini2of the shops we stopped and purchased a sampling of their various kesong putis (white cheese). We purchased the cow’s milk, carabao’s milk (water buffalo) and goat’s milk kesong puti. I also inspected their mozzarella which did not look too appetizing and some of the other dairy products on offer, but decided to stick to the cheese first. There wasn’t much information at the store where the stuff was made, what the story behind the business was, etc. and they don’t seem to be on the net, so this is a totally blind taste test… Back home, we tasted the cheeses plain and we made these terrific Marketman “Pandinis” or Pan de Sals in a panini grill…

I don’t have photos of just the cheese as they were just white blobs… hardly distinguishable from each other and frankly, with cheesy packaging… why can’t we get that right??? The cow’s milk kesong puti was the blandest (as expected) and it had the hardest or firmest consistency. Not sure if it was just old but this was our least favorite. It was good for a pasteurized kesong puti, just not that memorable. The carabao’s milk pandini3cheese had a better consistency and texture and the flavor was noticeably different from the cow’s milk version. We liked this a lot. But the winner of the three cheeses that we tried that day was definitely the goat’s milk kesong puti. Despite being pasteurized, this was the closest tasting to a fresh milk cheese, and the goatiness was great! This had a distinct flavor and a silkier softer tofu like consistency that readily broke apart… At PHP300 or so for the three cheeses in generous sized blocks of roughly 200 grams, I thought these were very reasonably priced. Will definitely go back for more. We made the cheeses into several different types of “pandinis” or pan de sals grilled in our panini machine. The carabao’s milk kesong puti with ham was an inspired match as was the goat’s milk and roasted yellow pepper pandini. We also had it with fresh tomatoes and with other sliced deli meats. Try it with olive pastes, anchovies, prosciuttos, etc. Very easy to make and super sarap!

Still hungry? Check out some of these other sandwiches…
Sirloin Burger with Caramelized Onions
Grilled Cheese
Lobster Salad
Shrimp, Tapenade, Tatziki, Roasted Peppers & Pesto Panini
Chicken, Jamon & Artichoke Ciabatta
Cheese Pimiento Spread
Ham, Egg Salad & Asparagus
Chicken & Artichoke
Sandwiches at Balthazar

 

COMMENTS:

  1. Kieran says:

    Looks awesome!

    Is carabao’s milk kesong puti somewhat similar to buffalo mozzarella?

    Jun 12, 2007 | 8:04 am

     
  2. Marketman says:

    Kieran, the carabao’s milk kesong puti is very soft and has a lot of salt compared to a buffalo mozzarella. Even the finest buffalo mozzarellas have a bit more elasticity and “pull” to them than a well made kesong puti…

    Jun 12, 2007 | 8:28 am

     
  3. Apicio says:

    May I assume that goatiness refers to the gamy flavour of goat’s milk that translates into the barnyard flair of chèvre? Btw, where do they get so much buffalo milk to make into mozzarella di bufala. Does Italy have wide expanses of pasture where them buffalos can roam? Can our paisanos residing in Italy enlighten us on that.

    Jun 12, 2007 | 10:38 am

     
  4. Maria Clara says:

    Bibingkang galapong with carabao milk kesong puti and salted eggs is to die for. Carabao milk kesong puti in pan de sal is good with guava jelly. Salt on salt in salt I had was good — carabao kesong puti with chopped salted eggs in pan de sal grilled on live charcoal one of the best I had! Mozzarella cheese in olive bread with pickled sun dried tomatoes and arugula is superb or in pizza with marinara sauce and basil leaves. I forever bid good bye to goat cheese regardless where its provenance is.

    Jun 12, 2007 | 11:43 am

     
  5. joey says:

    Thanks for posting this! I’m trying to explore local cheese in the hopes of getting fresher, and less costly, options. I have seen this stall before but as we didn’t know if the cheese would survive a car ride back to Manila. Will definitely make the stop next time…maybe bring a small cooler to keep the cheese cozy. If you know any more local cheeses worth checking out please let us know! :)

    For your fresh cheese pandinis — try it with mango jam! :)

    (your sandwiches remind me of my childhood summers in iloilo…my aunt used to serve very similar ones)

    Jun 12, 2007 | 12:00 pm

     
  6. Fabian Mangahas says:

    The cheese had cheesy packaging(!)

    What I find interesting is that the goat cheese was the one that tasted the freshest. Typically, my impression of goat cheese, is indeed, with that distinct goat milk taste, but also as very dry and flaky.

    Jun 12, 2007 | 12:33 pm

     
  7. Katrina says:

    I just saw those Mr. Moo stores on the way back from Tagaytay last Sunday, and I really wanted to stop, but it was late and it was probably closed. So, thanks for the taste test, MM! I’ll stop the next time we go. I’ll echo Joey’s concern, though — would they be okay outside a cooler from Tag to Makati? Yum, your photos make me so hungry; I love grilled sandwiches, especially with cheese! And cheese with jam…MMM!

    Jun 12, 2007 | 1:05 pm

     
  8. bernadette says:

    Thanks too for the taste review! The photos are just so inviting! We are now more bent on going back to Silang to buy honey from the Ilog Maria Bee Farm and then look for Mr. Moo from there. Are there any special landmarks we can look for? We go around kasi by public transport just to keep our travelling a bit “exciting” :-).

    Jun 12, 2007 | 5:20 pm

     
  9. Marketman says:

    bernadette, these Mr. Moo’s were on the road from Sta Rosa to Tagaytay, not the silang road with Ilog Maria… just so you don’t get lost… I would say it is about halfway up from Sta Rosa to Tagaytay… but call them for clearer directions… In Silang, 09193413490.

    Jun 12, 2007 | 5:26 pm

     
  10. Mandy says:

    i met the young couple (married in their mid-20’s but they both look like college students!) who own mr. moo–i didn’t get to ask where they get their supply but i assume they get some from los banos (they’re uplb grads) and the hacienda macalauan co-op (?) which is also in laguna. mr. moo’s letterings in their signage is colored hot pink.

    katrina, they advise you bring a cooler, but if you don’t they will provide you with ice to keep the milk cold. :)

    Jun 12, 2007 | 10:30 pm

     
  11. zap says:

    goatiness… cute :)

    Jun 13, 2007 | 4:24 am

     
  12. Choy says:

    i wonder if the goat cheese tastes anything like what they have in villareal, samar? they’re called queseo, bought from an ambulant vendor lady who hawked it in a pail swimming in some sort of brine.

    my sainted mother would dip the queseo in egg and fry it.in true visayan fashion, we would eat it with garlic rice and whatever else was on the breakfast table. with the ubiquitous chocolate made from tablea, it was absolute morning happiness.

    or we would have it with bread, no problem.

    gotta try that mr. moo.

    Jun 13, 2007 | 9:04 am

     
  13. Marketman says:

    Choy, not sure if the goat’s cheese is like queseo, but I find that most goat cheeses are rather similar, differing only in firmness and saltiness, but all with that nice goatiness. The one I purchased above was a bit soft to fry in egg, I suspect it would fall apart. Maybe if it hardens after a few days in the fridge. It was delicious on bread, however. zap, :) Mandy, I actually have tried a lot of stuff from Hacienda Macaluan but I lost my tasting notes! Have to do the taste run again, like that is so difficult… heehee.

    Jun 13, 2007 | 9:50 am

     
  14. pistachio says:

    Did the goat cheese taste slightly acidic or tangy? Chevre made in the Philippines, wow! I had always wanted to try my hand at making my own goat cheese (though I lack the goats, oh and the farm). I’m so raring to drive up to Silang right now just to get a taste of these. I’d like to experiment with drying and aging a small portion and see how that turns out! :)

    Jun 13, 2007 | 10:48 am

     
  15. Candygirl says:

    I think they also sell ricotta cheese but you have to order it in advance. I haven’t tried it :-) Hope someone does and post what they think of it.

    Jun 14, 2007 | 12:25 pm

     
  16. tei says:

    i believe Mr Moo also has a milkshake stand somewhere in Alabang Town Center. Just dunno if it’s still in existence to this day.

    I always buy their goat milk. has milk fat solids.

    Jun 14, 2007 | 11:50 pm

     
  17. Bluey says:

    Hello MM, I was wondering if you could tell me where you bought your panini maker. I’ve been trying to find it everywhere. Thanks!

    Jul 5, 2007 | 2:54 am

     
  18. Marketman says:

    Bluey, I got it as a Christmas present from Santa. But I think Santa bought it at Shoemart or Anson’s Appliances. Sometimes they don’t call them panini makers… they can go under electric grills…

    Jul 5, 2007 | 6:48 am

     
  19. Bluey says:

    Ah! I think i’m too impatient to wait till x’mas to get one from santa too. :) I’ll go check those places out. thanks MM!

    Jul 8, 2007 | 6:24 pm

     
  20. van says:

    Hi! I was wondering do you know where i can purchase a ricotta cheese here in Quezon City.? If you do, can you email me the details or contact numbers of the seller. Thanks.

    Oct 7, 2008 | 1:37 am

     
  21. Bernie Lee says:

    Does this Mr. Moo store also sell goat yogurt and dry curd cottage cheese?

    Apr 1, 2009 | 11:40 pm

     
  22. Karen Sy says:

    I went there 2 weeks ago and tried their cheese.. I find that goat cheese is actually the best cheese that they have…. i remember a few years back when i friend of mine gave me a bottle of goat feta cheese, we use to spread and toast it in pandesal.. it was sooooo delicious it tasted like pizza…

    Jul 20, 2009 | 5:05 pm

     
 

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