April Cheese Club!

This month we are back in Rockwell to Meetup with The Cheese Club for a host of Cheeses with wines to pair. Cost is P3,200 all inclusive - a buffet style help-yourself to different cheeses, wines as well as pica-pica. Don't plan on dinner afterwards! The Cheese Club of the Philippines was established in 1982 as a non-profit organization for people who like cheese, wine and to socialize. We normally have 80-100 attendees and Internations members are recommended to register your attendance by contacting Cheese Club secretary Ana Bobadilla on [secretariat@cheeseclubphilippines.com](mailto:secretariat@cheeseclubphilippines.com) or phone/Viber/Whatsapp +63 917-731-0349. See https://www.cheeseclubphil.com/ for more info and methods to pay (Bank, Maya, Gcash, credit card etc)
Dress code: Smart Casual

Hope to see you there!

Ian Reid
Activity host

Cheeses this month:
Payoyo originates from Andalusia, Spain, and is made from a sheep and goat milk blend. Its texture is semi-hard with a creamy, slightly crumbly interior when young that firms with age.
Manchego Semi Curado hails from La Mancha, Spain, made from sheep’s milk. It’s a semi-hard cheese with a compact interior that becomes creamier with age.
Raclette comes from the Alpine regions of Switzerland and France and is made from cow’s milk. It features a semi-soft texture that melts into a creamy, elastic paste when heated.
Cambozola, a Bavarian German creation, uses cow’s milk. It’s a triple-cream, soft rind cheese with a very creamy center.
Asiago Pressato from the Veneto region of Italy is made from cow’s milk. The pressed-curd style yields a young cheese that is semi-soft to firm with a granular creaminess, while aged versions become firmer.
Coulommiers comes from Île-de-France near Brie de Meaux and is made from cow’s milk. It’s a soft, bloomy-rind cheese that is creamy and spreadable.
Chaumes, a French cheese, is produced in Pays de la Loire or nearby regions from cow’s milk. It has a soft, smooth interior with a fruity rind and a very approachable profile.
Double Cream Dutch, from the Netherlands, is made from cow’s milk. It’s an ultra-soft, pale, extremely creamy cheese with a high fat content.
Saint-Simeon (Saint-Nicolas) from France comes from Normandy-influenced regions along the coast. Milk can be sheep or cow depending on the producer.
Montmé lian (Montmélian) from the Savoie region in France yields cow’s milk. Its texture ranges from firm to semi-hard depending on aging, with a nutty, creamy, and slightly grassy profile and a pronounced alpine character.
Toupin de Chevre is a French chèvre from the Loire Valley or Brittany. Made from goat milk, it’s semi-soft to soft with a pale ivory interior and edible rind.
Le Dent du Chat, from the Savoie region in France, is a cow’s milk cheese. It has a semi-soft to firm texture typical of Alpine cheeses, with a nutty, grassy flavor and a savory, melting interior.
Morbier, from Franche-Comté in France, is made from cow’s milk. It is a semi-soft cheese known for its distinctive horizontal ash line, with a creamy, sliceable texture.