19 Jun2005

Close friends of mine know that I have dragged back some cheese1of the strangest, smelliest, yummiest, heaviest, juiciest, and the “hardest to find in Manila” foodstuff in my luggage. This last trip was no exception… over 10 pounds of delicious cheese (vacuum packed, thank goodness!) was in one of our suitcases. First, a creamy, rich and “stuff of dreams” triple cream cheese that has 75% butter fat…this particular one from Le Delice De Bourgogne but an Explorateur or Pierre Robert all have the same impact. I only discovered triple creams last year and they are heavenly. In warm weather triple creams soften rapidly, and spread generously on a cracker, they are superlative. If you have never tried a triple cream, please do so the first chance you get. Triple creams are buttery, mild and smooth. We brought back a whole wheel of this cheese that weighed about 5 lbs and shared some of it with friends.

We also brought back a half wheel of delicious cheese3 Roquefort (the traditional size in which it is sold whole) from Societe in France. Made the same way since 1863, this cheese had heady veins of emerald green mold (doesn’t that sound unappealing but for some reason once it grows on you you’re hooked for life). Still manufactured the traditional way, the mold is developed as the cheeses are aged in well ventilated cellars. I have always found blue cheeses and Roquefort a bit too smelly but because my wife loves them I have slowly learned to love them as well. Now I cannot imagine an occasional tomato salad without bits of Roquefort, bacon or pancetta bits, thinly sliced onion and a vinaigrette dressing…yum.

Finally, we brought back a whole wheel of Coach Farm goat cheese. cheese2On the milder side as far as goat cheeses go, this one was smooth, mildly pungent and delicious. Made on the farm owned by the folks who originally owned Coach brand bags and belts (since sold to some huge conglomerate that has them in every mall in America and now has their leather goods made in India and China), the farm has over 800 happy goats that provide the milk for several spectacular goat cheeses. Goat cheese is great on its own or as part of a salad.



  1. schatzli says:

    Bonjour MM didnt the roquefort melt inside the luggage?
    and the chevre?
    am reading your post here in Antibes, am off to lunch soon to my favourite Provencal cuisine restaurant covered with vines fragrant with summer blooms.

    and later we will visit my husbands favourite cheese shop in Cannes…

    Speaking of cheeses I took over 5 kilos of feta to UK I asked my cheese guy to wrap it properly and I normally hand carry it but it was heavy so I placed it inside my bag.

    Jun 20, 2005 | 4:37 pm


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  3. Marketman says:

    Schatzli your itinerary is making me envious! Actually, the luggage hold is the best place to transport cheese. They keep it at about 45-50 degrees fahreinheit to save on gas to heat the compartment. Therefore, it’s great for most food items… better than the cabin overhead bins that are at around 60-70 degrees! I have also taken home meats but sometimes in a cooler to ensure that they stay closer to 35 degrees! Enjoy the small but beautiful markets in the South of France.

    Jun 20, 2005 | 6:24 pm

  4. bkf says:

    Hey MM, when you next travel suggest you explore the cheeses of the UK. I was impressed by the variety and quality. Check out Neil’s Yard Dairy on the Web. My favorite London cheese shop :)

    Jun 20, 2005 | 9:08 pm

  5. suzette says:

    too bad this is your last post from your NY trip. i truly enjoyed reading all your NY posts.hope i could visit the
    places you mentioned when we go back there. congratulations on your educational and very interesting website. more power!

    Jun 22, 2005 | 4:05 pm

  6. schatzli says:

    Neils Yard Dairy is fantastic!!! I go there every now and then British cheeses are great as well!

    Jun 23, 2005 | 7:35 pm

  7. selina says:

    wow! i love cheese. interesting site.:)

    Jun 24, 2005 | 2:49 pm

  8. Mila says:

    I finally got a few minutes to read this post on cheese. I also “smuggled” 5 lbs of cheese from the Northwest into Manila, handcarried it in. The folks at the cheese store said I was the first customer to ask for packaging to keep the cheese in shape for an overseas trip. We ended up packing it with a cooler gel to keep the temps right for the cheeses. I didn’t want to chance bringing in soft cheeses, so stuck to aged cheeses (goat and cheddar, plus a really good raw milk fontina I think.) Shared it with friends over a wine and cheese party right after I got in.

    Jun 24, 2005 | 4:04 pm

  9. suzette says:

    where can i get triple cream cheese here and around how much would it be?

    Jul 1, 2005 | 5:12 pm

  10. Marketman says:

    So far I havent found a store that carries triple creams here. I suppose it would be considered a fresh cheese and has a relatively short shelf life so it would spoil quickly. Best bet is if a friend comes in from HK or Singapore, maybe they can bring back some cheese for you.

    Jul 1, 2005 | 5:44 pm

  11. sister says:

    You might consider becoming Manila’s first Fromager Affineur, start digging your cave for ageing cheese properly… Throw in some spice racks, chocolates and charcuterie and you have something close to those wonderful little shops all over Europe.

    Nov 9, 2006 | 1:01 am


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