The delicious goat cheese of Davao City | Farm To Table
Aired (September 15, 2024): Cheese offers a rich umami flavor that transcends time and process. As Chef JR Royol travels the country, he uncovers local artisanal goat cheese from Davao City, showcasing the unique flavors crafted there.
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00:00Umami is a primary flavor, aside from being sweet, sour, bitter, and salty.
00:07It is commonly described as savory.
00:11Cheeses, especially hard and old-fashioned ones like Parmesan and Roquefort,
00:17are rich in umami flavor due to the high levels of amino acids and peptides
00:23that are formed in the aging process.
00:26Here in the Philippines, we have a local cheese that we have tasted in many of our food adventures.
00:39But did you know that there is also locally produced artisanal cheese here in the Philippines?
00:44And we rented it in Davao, the Malagos Farmhouse.
00:50I'm all about learning how to appreciate cheese.
00:55We say it, Camembert.
00:57Camembert.
00:59I started in 2005 in my kitchen, not knowing where it would go or it would lead.
01:05I was just having fun.
01:07My first cheese was Feta.
01:09Because that's the quintessential goat cheese.
01:12Yes.
01:13That's the only thing the Filipino knows about goat cheese, right?
01:15So I made Feta in 2006, and it was chosen as one of the first goat cheese ever at the Cheese Club of the Philippines.
01:23The process of fermentation in making cheese results in the formation of various flavor compounds that contribute to umami.
01:31The bacteria and enzymes used in fermentation help to have a rich and savory flavor profile.
01:39So now you get a little, like a slice of your crostini there.
01:44And then we'll slather this with our, this is one of our bestsellers.
01:50I named it Sofia after my youngest daughter.
01:53This is soft Feta.
01:56Aged in garlic-infused olive oil.
02:05So we're having our goat's milk Camembert, right?
02:08In the style of Camembert, of course, but
02:11It's soft.
02:12It's soft, moldy, aged to perfection.
02:16And this is what we call Petit Rehina.
02:19Maliit na rehina.
02:21So we have a big rehina.
02:23Wow, wow, wow, wow.
02:25So I was told that Camembert means the smell of the foot of the gods.
02:31But for the faint of heart, we pair it with our big night jam.
02:42Funny thing with blue cheese.
02:44I hate this cheese.
02:45Amoy pa lang niya, the way people would talk about it.
02:49Parang, what on earth?
02:51Would they?
02:52Would I even try it?
02:53Try it.
02:54And then when you try it,
02:58you go past the, whatever trauma you have in yourself.
03:04Then the flavors come out.
03:06Yung umami ng blue cheese is something I wish I could pass on to people,
03:12kung ganun tong sarap.
03:15Kung ganun tong sarap.