Cheese to eat, to cook with

We have become a devoted cheese fan. This is to say that we appreciate and love cheese. Our love affair started years ago when the beloved “hostess with the mostest,” the late Conching Sunico, initiated us into the cheese world during her days of promoting Philippine culture in Hong Kong. Every night, after each presentation, the good lady would gather all of us and allow us to savor, as much as we can, the cheese collection and the wines that were paired with them. To enjoy cheese is to develop the taste for it. Needless to say, the Filipino has acquired that taste.

Until July 20, in all Rustan’s Supermarkets, Italian cheese is being highlighted during a month-long event called “Wonders of the World Culinary Tour” that will bring food connoisseurs to different countries through an extensive line of products.

At the cocktail launch held at the ballroom of the New World hotel, where the gracious Tantocos hosted their suppliers, friends and supporters, the marketing and PR team of Frances and Joy, together with culinary expert Beth, walked us through the delicious specialties. We were immediately drawn to the Italian table where the cheese reigned supreme.

It is said that cheese-making skills came from the Greeks and the Italians refined and developed it. Whatever history says, Rustan’s has brought to the country a collection that would challenge the cheese appetite of anyone. They are particularly proud of the parmigiano reggiano, which has been made in particular regions of Italy for more than 2,000 years. It takes 600 liters of cow’s milk to make one 30 to 35 kg wheel. This is aged for two years, sometimes even seven years. It is nurtured like fine wine. Note that the genuine cheese has the word reggiano stamped on the rind. It sells at P243 for a hundred grams. That night, we had our fill.

Cheese, of course, is taken mostly after a meal with corresponding wine. Some use it as filling for sandwiches and topping for pizza and pasta. But cheese can also be an important ingredient in cooking special dishes. Pecorino, from ewe’s milk, for example. This is often used for risotto and creamy chicken dishes. It is a semi-hard cheese from Tuscany and is, perhaps, the oldest Italian cheese.

Get your Italian cheese and other premium products (like wines, sauces, herbs and spices) during Rustan’s festival or dine at Benny’s for their special Italian menu. Then look forward to three more countries Rustan’s will feature within the following three months during its “tour” which needs no plane ride or visa to circle the globe.

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