File

31ST ANNIVERSARY
NEWSLETTER
SPANIS
H
cheeses
The Cheese Club
of the PhilippineS
SEPTEMBER 2013
featuring
ROYUELA CHEESE COMPANY
LINGOTE CREMOSO • LA CABEZUELA • LA CABRA DE BOTAS
• LA CIBEZUELA CURED IN BEER
PONCELET
PETITOT • PUIGPEDROS • GARROTXA •
QUESO DE JACETANIA VACA • TRONCHON •
ESTREL • CREMA ACIDA - CARRAT • GEBRAT D OBAGA •
RONCAL DE PASTOR • QUESO PATA DE MULO • QUESO
IDIAZABAL DE PASTOR
MANCHEGO • TORTA DEL CASAR
ON THE RACLETTE
LA CORRALA • MAHÓN
September 4, 2013
6:30 to 8:30pm
Main Lounge|Manila Polo Club
*DRESS CODE APPLIES
ACANTUS RED
AVUTARDA RED
CAVA MASACHS BLANC DE BLANCS
HOMENAJE WHITE
LA VENDIMIA GRUPO ÁLVARO PALACIOS
OTOÑAL ROSÉ
ONDARRE WHITE ALTOZANO TEMPRANILLO SHIRAZ
ALTOZANO CABERNET
JOVEN MARIETA ALBARINO SEMI SECO CUATRO
XAREL.LO
VEGAS 3 RED
VALLFORMOSA PRIMUM
MARQUÉS DE CÁCERES CRIANZA
PASOS ROSADO
FINCA CONSTANCIA PARCELA
ALTOZANO BLANCO
ALTOS DEL CUCO VIOGNIER
VALLFORMOSA MUSA CAVA SEMI-SECO
Guest Fee P1,500.
Please confirm your attendance no later than Monday, September 2
with Raquel Romero <[email protected]> or call 855 8341 to 43 or 0915 665 2965.
The CHEESE CLUB OF THE PHILIPPINES wishes to remind all members and guests that the Dress Code for
all functions in the Main Lounge precludes the wearing of:
Jeans (or denim of any color) • Collarless shirts for men • Flip flops or rubber shoes • Sports shoes of any kind.
Improperly attired attendees will not be admitted.Members are responsible for ensuring their guests adhere
to the Dress Code.
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The Board of Trustees sincerely appreciates your kind understanding in this matter.
The Cheese Club
of the PhilippineS
NEWSLETTER
August Session: Cheeses from Burgundy
EPOISSES VARIETIES (BERTHAUT):
EPOISSES BERTHAUT - It is a pungent unpasteurized
cows-milk cheese washed in Marc de Bourgogne, a
local Burgundy alcohol similar to Grappa. It has a
distinctive soft red-orange color. The famous epicure
Brillat-Savarin himself classed it as the “king of all
cheeses.”
AFFIDELICE - Made from pasteurized full cream cow’s
milk in spring-fall season, the cheese takes 3-4 weeks
to fully mature. Given that Affidélice au Chablis
is born in Burgundy, it bears a lot of similarity to
Epoisses cheese. The highlight of the cheese is that
it is regularly washed with Chablis, a local high-status
white wine until the maturing process is over. As it
nears maturity, the cheese glows of a deep copper
pigmentation to reveal the richness of Burgundian soils.
The texture is dense covered by a soft, moist, orange
rind. The mild, savory flavor perfectly sets off the
strong, aromatic smell of the cheese.
AISY CENDRE - Aisy Cendre is a traditional French
semi-soft farmhouse cheese made from unpasteurized
cow’s milk. A washed rind cheese, mostly an Époisses,
is matured by covering with oak or grapevine ash.
Before and after rolling it with a coat of ash, the
cheese is washed in marc de Bourgogne wine. It
takes at least a month to mature – a longer time than
normal cheeses. The aroma is strong and the flavor is
aggressive. It is a very rich & creamy cheese with 50%
fat content. The centre of the cheese is salty, chalky
and almost white in color. As it moves towards the ash
covered rind, the cheese assumes a smoky flavor and
smoother, creamier texture.
SOUMAINTRAIN - This farmhouse cheese is rich and
buttery, with a little mineral acidity coming through
in the flavor. It has a salty-tasting, orangey-caramelcolor rind that is edible. Inside, the cheese is soft but
not runny. This cow’s milk cheese is the same size as
an Epoisses, but the natural bloom on Soumaintrain
has patches of annatto, or roucou (an orange vegetable
extract from the South American achiote tree). This
natural extract add color both inside and outside and
its flavor is slightly peppery, with a sweet warmth. The
flavor within is rich, mellow, and fruity, almost like a
clotted crème fraiche. To make Soumaintrain Cheese,
unpasteurized cow’s milk is curdled, and then the curds
are cut, put into a small round mould, but not pressed.
SEPTEMBER 2013
CREAM CHEESES:
DELICE DE POMMARD AFFINE AU SON DE
MOUTARDE
It is made from pasteurized cow’s milk. Molded bag,
and the crust is made of mustard bran. Its taste is
fresh and spicy.
LE REGAL DE BOURGOGNE A LA TRUFFE - Le Régal
de Bourgogne is a fresh cheese enriched with cream,
made of pasteurized cow’s milk, and coated in a variety
of spices and truffle aroma.
DELIN:
DELIN BRILLAT SAVARIN AFFINE - Brillat-Savarin
is a soft, white-crusted cow’s milk produced all year
round in Burgundy and Normandy. Aged for one to two
weeks, it is a triple cream Brie that is luscious, creamy
and faintly sour. It goes well with Medjool Dates and
also champagne. Pairing with red wines is difficult, as
any mushroom-like notes or “moldy” taste will bring
out the tannins of the wine. Brillat Savarin is also quite
salty when ripe, which may disturb the taste of red
wine. It does pair well with Pale Ale and Champagne.
The carbonation wipes the fattiness from the palate
and the malts enhance the creaminess of the cheese.
VIEUX CHAMBOLLE AFFINE AU MARC DE
BOURGOGNE - Old Chambolle is a pure cow’s milk
cheese, close to Espoisses PDO. It is a soft washed
rind cheese with Marc de Bourgogne produced in the
heart of Burgundy. It has a strong smell of yeast &
lightly smoked. The scent of Marc de Bourgogne is not
noticeable. The texture is smooth and creamy, with a
distinctive flavour without being strong.
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The Cheese Club
of the PhilippineS
NEWSLETTER
GOAT MILK:
FROMAGE DE CHEVRE AU LAIT CRU CLACBITOU
BOURGOGNE - This traditional soft cheese with
blue mold rind comes from the Charolais region of
Bourgogne. It is hand-made and industrially produced
from raw goat milk. Fresh, the Clacbitou has less
flavour and presents a light sourness. It develops a
marked milky taste and a pronounced flavour. After
its period of refining, the dough becomes very smooth,
white and fine.
CHAROLLAIS AOC CHEVENET - This artisanal goat
milk cheese, which comes from the granite plains of the
Charolais region of Bourgogne, is a chubby drum-shape
cylinder with a close-textured, crumbly pate. This
cheese can be eaten young, half-matured or matured,
when it becomes quite strong. The rind is natural and
slightly dry in texture, with patchy gray, blue and white
molds. The taste is rich and sophisticated, with a fine,
clean mineral nuttiness. There is a slight taste of salt,
as well as mildness that develops on the palate.
MACONNAIS AOC CHEVENET - Mâconnais is a soft,
bloomy rind goat’s cheese made around the town of
Mâcon located in South Burgundy. It is a small, trunkshaped cheese with a slightly salty flavour and tang.
TOMME DE SAVOIE - Tomme de Savoie is a variety of
Tomme cheese from Savoie in the French Alps. It is a
mild, semi-firm cow’s milk cheese with a beige interior
and a thick brownish-grey rind. Like most Tommes,
is usually made from the skim milk left over after the
cream is used to make butter or richer cheeses. As
FORTH & TAY
8014 Km 18 West Service Road,
Marcelo Green Village Parañaque
Phone: 02 828 1067
JANISSA BUSINESS
VENTURES, INC.
Bldg 1A,685B Tandang Sora
Avenue, Quezon City
Phone: 02 983 7742
Fax: 02 453 2026
LE CELLIER QUALITY
STORE CORP.
Unit 201 Sunette Tower, Durban
St., Makati City
Phone: 02 897 1840
Fax: 02 890 0019
[email protected]
www.lecellier-wines.com
WERDENBERG - SANTI’S
7431 Yakal Street, San Antonio
Village, Makati City
Phone: 02 840 3771 to 82
Fax: 02 817 1217
SEPTEMBER 2013
a result, the cheese has a relatively low fat content
(between 20 and 45%). The cheese is made yearround, and typically has a slightly different character
depending on whether the cows are fed on winter hay
or summer grass. It is first pressed, and then matured
for several months in a traditional cellar, which
produces the characteristically thick rind and adds
flavor.
RACLETTE AU LAIT CRU - The super-aromatic
Raclette made with raw cow’s milk ranks as one of
the world’s most famous melting cheeses, along with
Emmentaler, Gruyère & Fontina. It is produced in both
the French and the Swiss Alps, and exhibits typical
mountain cheese characteristics: large wheel, semi-soft
interior with tiny holes, and protected by an aromatic,
inedible rind. Because of its natural ability to melt,
Raclette lends itself to great creativity in the kitchen.
In the alpine tradition, locals set a half-wheel of
Raclette next to the fireplace. Once the edge starts to
melt, they scrape the soft cheese onto a plate of boiled
potatoes, vegetables, pearl onions and cooked meats.
COMTE 12 MONTHS - Beautifully fruity, sweet, and
lightly tangy, Comte is famous for its notes of toasted
hazelnuts, and its woodsy finish is reminiscent of
brown bread. Makes a wonderful fondue, or serve as a
table cheese for breakfast (or any time) with fresh fruit
and a rustic, crusty loaf of bread.
BOCCARDO POIVRE - A pasteurized cow’s milk cheese
with a white mold with crushed peppercorns on top.
WINES
[FORTH & TAY] Dourthe No. 1 Red • Arrogant Frog Tutti Fruitti Red • George Dubeouf Beaujolais Village
[JANISSA BUSINESS VENTURES, INC.] 2011 Coeur de Mediterranee Rouge • 2008 Chateau Guiot Rouge •
2011 Yves Borie Merlot [LE CELLIER] Saint Amour Cru Du Beaujolais Cuvée Ensorceleuse-Ferraud & Fils
• Buorgogne Pinot noir Reserve Forestiere - Expert Club • Morgon 2007 Cru du Beaujolais - Domaine
Ferraud “Les Charmes”- Ferraud & Fils • Anjou AOC 2008 – Domaine des Forges [WERDENBERG]
Reserve St. Emillion, Dulong • Chateau Perenne 2009 • Chateau De Trousse 2010 Blaye Cotes De
Bordeaux • Saint Jacques De Siran
[FORTH & TAY] Dourthe No. 1 Blanc • Arrogant Frog
Tutti Fruitti White [JANISSA BUSINESS VENTURES,
INC.] 2011 Coeur de Mediterranee Blanc • 2011 Yves
Borie Chardonnay [LE CELLIER] Saint Veran 2010
Domaine Du Challet Pouilly • Macon Villages 2010
Cru du Maconnais– Ferraud & Fils [WERDENBERG]
Chablis La Larme
[FORTH & TAY] Charles Ninot Sparkling Wine Brut
ATTENDANCE
Members
254 11 41 40Guests
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The Cheese Club
of the PhilippineS
SEPTEMBER 2013
NEWSLETTER
CHEESE WORD SEARCH
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American
Blue
Brie
Camembert
Cheddar
Cotija
Cottage
Cream
Edam
Emmental
Feta
Fontina
Goat
Gouda
Gruyere
Jack
Manchego
Mozzaralla
Oka
Parmesan
Provolone
Ricotta
Romano
Roquefort
Stilton
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The Cheese Club
of the PhilippineS
NEWSLETTER
Welcome New Members
MARK LESTER SALVADOR, Filipino
Mark is married to Kay Barte, also a Filipino. He is an
Industrial Engineer skilled in logistics and supply chain. He
has been the Director for Sales & Service at the Concepcion
Carrier Air Conditioning Company for the past six years.
What is interesting about Mark is that he is also an active
triathlete – swimming, cycling, running – and has done the
Australian Ironman in 2009. Aside from this, he is also into
photography.
Mark immediately said yes when first invited to one of the
Cheese Club’s sessions as he has heard a lot about it and mainly
because he is a lover of cheese. However, he wasn’t prepared
for the variety of cheeses that were offered for taste-testing and
therefore, was pleasantly surprised and enjoyed it immensely.
He said he also had a wonderful time at the session because he
likes meeting people of diverse cultures with the same interests.
These made him apply for membership.
Mark is a Board Member of the Philippine Green Building
Council and he and Kay are members of the Ayala Greenfields
Golf Club with playing rights.
SEPTEMBER 2013
MATTHEW SQUIRES, British
Matthew is British, married to Janelle Barretto, a Filipino. He
is the Country Manager of SOS Philippines, Inc.
He is not a stranger to the Cheese Club of the Philippines.
As a matter of fact we didn’t have to interview him as he is a
returning member. However, we wanted to meet him as aside
from Robert Jenkins, no other in the Membership Committee
or on the present Board knew him as he was gone for 13 years.
He was on secondment to Thailand.
Matthew said he always looked forward to reactivating his
membership upon his return to the country as he wants to
spend quality time in as mixed group of individuals sharing
fine fellowship, a love of cheese and an opportunity to meet
new people of a similar mind.
Matthew’s Proposer is Anthony Harris and his Seconder,
Robert Jenkins.
Mark’s proposer is Mark Faulkner and his Seconder is
Lawrence Martin.
New Applicants
CHRISTINA KEANE AND STEVEN DEJAGER
They are the new applicants who wish to apply for membership to our club. They will soon be interviewed by the Membership
Committee and will be presented to the general membership for any feedback. The Membership Committee will appreciate
and welcome comments from club members, which may be of additional help to the Committee in its final deliberation and
recommendation to the Board of Trustees.
MEMBERS of the BOARD, 2013
President
CHRIS Ward
[email protected]
Cheese Master
Asst. Cheese Master
KATRINA Kuhn-Alcantara
EARL Navarro
Vice President
ERIC Kahn
[email protected]
Wine Master
Asst. Wine Master
ERIC Kahn
NOEL Vicencio
Treasurer
STUART Haslam
[email protected]
Corporate Secretary EVELYN Mendiola
[email protected]
Directors
ALOU Santos
[email protected]
NOEL Vicencio
[email protected]
Membership Committee EVELYN
Mendiola, Chair
DICK Cork
PAMELA Forshage
ROBERT Jenkins
LISSA Jennings
ALOU Santos
MONETTE Vicencio
Members
Secretariat
RAQUEL Romero
[email protected]
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