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The following day we went to Malagos Farm Resort in Calinan, Davao. Malagos has a bird park, a petting zoo, a butterfly sanctuary, gardens, and a waling-waling orchid forest.

There are Abueva sculptures all over the gardens.

You can buy flowers,

fresh fruit,

and Cheese!

There’s a herd of goats on Malagos farm, and they breed fast. Olive Puentespina, who majored in Animal Sciences, thought of making goat cheese. She read a lot of books on cheesemaking and learned the process through trial and error. That was four years ago, and now her artisanal cheeses are in demand among cheese lovers.

When PAL ordered a ton of feta cheese for their business class flights, Olive figured it was time to go to cheesemaking school, so she took a course in San Francisco. It was the first time her classmates had ever heard of cheesemaking in the tropics. Now she produces a wide range including Kesong Puti, Chevre, Blush, Blue Peppato, and Feta.

Malagos Farmhouse products are the first locally-produced cheeses to have been chosen by the Cheese Club. They’re available at Wine Depot, The Market, and at the gourmet counter of Rustan’s supermarkets. I first heard of them through the bibingka waffle with Malagos cheese at Pia y Damaso in Greenbelt 5.

If the writing thing doesn’t work out, I’m moving to Malagos Farmhouse to be an apprentice falconer and cheesemaker.