Gawad Kalinga levels up cheese made from carabao milk
Gawad Kalinga Enchanted Farm has developed gourmet cheeses made from carabao milk at its site in Angat, Bulacan.
According to the Philippine Carabao Center, Gawad Kalinga’s Gourmet Keso resulted from its sustainable social enterprise program aimed at creating livelihood opportunities and helping develop the dairy industry.
While milk from carabao is higher in fat than cow’s milk, it is lower in cholesterol. Carabao milk is also thicker and creamier than cow’s milk.
GK social entrepreneur and change catalyst officer Erica Ng Wong said Gourmet Keso was developed by the GK community with the Philippine Carabao Center and other organizations. Gourmet Keso is a collaboration among Filipinos, Americans, and Europeans.
In its newsletter, the PCC said two high end cheeses have already been developed under the Gourmet Keso brand: Bufaline Soave, a semi-aged, creamy and flavorful cheese, and Bufalina Brava, an aged and crumbly, creamy cheese.
The two cheeses are processed without additives or artificial flavors.
“With the carabao’s milk natural goodness, there’s no need to overprocess or compensate the products with additives. We simply make sure that we start with farm-fresh, organic carabao’s milk from our local farmer partners,” Wong said.
The cheeses are made with the help of Marcial Mays, a processor of high end cheeses under the brand La Latteria d’ Ischia. The gourmet cheeses are made in the European tradition and buyers are mainly local and international visitors of the Gawad Kalinga Enchanted Farm in Bulacan. The cheeses are vacuum sealed and sole for P195 a pack.