Malagos Farmhouse is Olive Puentepina’s concept that had earned her spot in being the best cheesemaker in Davao and in the country. Her cheesemaking story started in Year 2000 with three goats, Marvin, Jolina and Rica, the onset of Olive’s husband-veterinarian collection of ruminants. The number grew with each farm visit, and grew more as the goats bred.
Olive bottled fresh goat’s milk to sell. It didn’t click. Goat’s milk soap was out of the question since it used very little milk. How else can milk be preserved, asked the UPLB-graduate who worked at the university’s Dairy Training and Research Institute? Cheese. So started Olive Puentespina’s cheesemaking career.
She took lessons from a colleague, then from two Swiss cheese masters from Pontresina, Master’s classes in San Francisco, and so on. “My cheese journey—getting educated in dairying and cheese making— has brought me to the US, Mongolia, Canada, Switzerland, Italy. And with each travel, I learn more,” she shared.
In 2008, Olive officially started producing cheese under the Malagos Farmhouse brand. Sans advertising and social media promotions, Malagos Cheese has become one of the most popular Davao products in the country today.
“I think I started European style artisan cheese making in the Philippines. I am proud that the cheeses I make are on the top tables of the best hotels, restaurants and resorts and airline in the Philippines. That is more than what I can ask for.”
She’s such an inspiration, and her style compliments her success. Check out Marks and Spencer at the Ground Level of Ayala Center Cebu for more style options.