The delicious goat cheese of Davao City | Farm To Table - video Dailymotion

GMA Network

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.

Transcript

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.

The delicious goat cheese of Davao City | Farm To Table

Category

Transcript

Recommended