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

By: Nina

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

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

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 PiÃ±a 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

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

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.

By: Marketman

Marketman — Mon, 04 Dec 2006 10:56:26 +0000

Yes, I have to agree that the Magnolia is not a good option…I wrote that in my review last year. It is also more a cheese food approach, kinda like velveeta… it’s the reason it is also less than half the price…

By: Nel

Nel — Mon, 04 Dec 2006 10:27:24 +0000

Love QDB! Already gone through 2 couple of smaller balls… and to think that only my wife and I share it! Yes, it’s a good replacement for parmesean(?) cheese… Salty is goooood… Marca Pato and Pina are the best I’ve tasted so far. The Magnolia stuff seem to be just the usual cheese in a ball shape

By: Marketman

Marketman — Mon, 04 Dec 2006 10:03:48 +0000

Mon C, if you get an original aged edam it is much milder and more flavorful (less salt) than our QdB version. Actually, our QdB is from Holland, it is specially formulated for the Philippine market and a lot more salt and preservatives are added so that it can last several months. The old story goes (probably apocryphal) that when the cheese came over on old galleons/ships, the stores of cheese very getting sea water all over them and eventually when they were eaten here, they tasted much saltier than normal. I’m not so sure how tru that is but it makes a good story. chocnut, try wrapping it in a clean damp cloth or paper towels, stick it in a plastic ziplock bag and return to the fridge for it to hydrate a bit. If that doesn’t work, just grate it and use it as a toping for ensaimada or for cheese pimiento spread… det, you might want to try a dryish ricotta salata from an Italian delicatessen…it’s white, more solid than ricotta and salty…it might work.

By: Mon C

Mon C — Mon, 04 Dec 2006 09:01:48 +0000

For those looking for a slightly milder flavor and aroma than Marca Pina and Pato, but not as bitin as Magnolia, try Dutch Master. The supply’s pretty erratic though. Got our season’s supply at Makati Supermarket, last October.

By: Mila

Mila — Mon, 04 Dec 2006 08:55:26 +0000

The 16 month expiration date hasn’t lapsed yet! Whoohoo, I can probably still use that half a ball of Qdb in my refrigerator from xmas last year. It’s as hard as a rock, if I tried to use it to catch a mouse, the mouse would need dentures.

One of the comments reminded me of the time I searched high and low for Qdb in Los Angeles for xmas, to bring a bit of the pinoy xmas experience to my first year of college. Only to find that their Edam was not like the Edam sent from Holland to Pinas, salted and aged just for our palates. One of those lifetime learning moments.