visited last: August 26, 2026
last post updated: September 8, 2026
First, there was Malagos Cheese from Davao, putting Philippine-made mozzarella and European-style cheeses on the map. Then came Casa Del Formaggio from Bacolod, championing Italian-style cheeses and becoming known for its burrata.
Now, Fresh Organics, founded by Ramon and Francine Uy, is taking a different direction. In partnership with Christina and Ian McKay, founders of the Mindanao-based charity Noble Endeavours, they are bringing French-style cheeses like brie and camembert to the Philippines—rooted in slow-food principles and a commitment to complete farm-to-table traceability.
It’s another exciting chapter in the growing story of Philippine artisan cheese.
cheese tasting
The Wild Pastures cheese tasting took place at Toma Toma in Green Sun, with the next generation of food media and storytellers witnessing what felt like a historic launch in Manila.
This moment was electric for me because, for the longest time, I thought the Philippines simply couldn’t produce European-style cheeses like Brie at this level.
But Slow Food champion Chin Chin Uy has proven otherwise.
Wild Pastures is making these cheeses unpasteurized, by hand, and with true artisan craftsmanship—and, surprisingly, I found them even more exciting than many of the commercialized versions we’ve become accustomed to.
It was one of those moments when you realize that Philippine food culture is evolving right in front of you—and that we can make world-class cheese right here at home.
We first met this Australian humanitarian couple during the Davao Food & Wine Festival, where they introduced us to their Noble Goat cheeses. I still remember how good those goat cheeses were. At the time, however, they faced the challenge of securing a consistent supply of goat’s milk while trying to scale the operation.
What began as a simple conversation about organic milk supply naturally evolved into a shared commitment to craftsmanship, sustainability, and community impact—and eventually became the foundation for Wild Pastures.
What makes Wild Pastures particularly exciting is its commitment to complete farm-to-table traceability. Every single wheel of cheese can be traced back to the exact moment the cow was milked. Each stage of production is meticulously monitored by hand and made in small batches to preserve consistency and quality.
Rather than relying on rushed, mechanized methods, Wild Pastures embraces traditional slow-lactic fermentation, allowing the cheese to develop its own distinct depth of flavor, character, and authenticity.
favorites
The cheese tasting was world-class, with carefully curated wine, honey, and food pairings that brought out the different personalities of each cheese (from left to right):
1. Wild Puti (The Creamy Starter)
Light and creamy, though it lacked a bit of personality on its own. But it paired beautifully with the rambutan-infused Kiwot honey and a lovely bubbly Maputi Florence Duchene, which brought more depth and character to the tasting.
2. Kesong Dagat (after Caerphilly style) ⭐️
This is my personal favorite—earthy, crumbly, and lemony, exactly the kind of cheese I love to munch on. Its pleasant saltiness works beautifully with smoked ham and cold cuts, making it dangerously easy to keep eating. Kakaiba – you can taste the gourmet quality in every bite, yet it has so much personality that it keeps you wondering what makes it so distinctive.
3. Kesong Reyna (The Buttery Queen in a Brie Style) ⭐️
This is Brie, but made Filipino—velvety, gooey, and buttery. Eat the white rind for that subtle nuttiness that cuts through the richness. Best enjoyed by popping the whole wheel into an oven toaster until molten, then cutting into the gooey center and fighting over it with crackers.
4. Kesong Panganod (The Camembert Styled Classic)
I must admit I get confused camembert with brie, but this cheese style, its wheel is smaller, shorter maturation time and more savory notes. It was paired nicely with Kiwot coconut blossom honey to add that coconut sap sweetness and a shot of tapuy to round up the flavors. Love this Filipino camembert-style cheese.
5. Azul Ginto (The Blue Cheese Dream)
A creamy, mild blue cheese with a salty, peppery bite from the blue mold. I love the contrast between the creamy texture and that earthy amag character. It paired beautifully with Peter Lauer Barrel X Riesling and Daraga Bicol honey, whose gentle cinnamon sweetness balanced the sharp, spicy notes.
6. Kesong Bato (The Grand Finale of Explosion)
My wife loved its garlicky, peppery notes and intense salinity. For me, this is best as a finishing cheese—I can imagine grating it over creamy white pasta or a rich, saucy dish. It has a bold personality that calls for an equally bold wine, like Storm Wild Air Sauvignon 2024, while a piece of Criollo chocolate from Negros beautifully balances its intensity.
Finally got to taste Maputi Bubbly by Filipina-French winemaker Florence Duchêne—a French-made sparkling wine with a distinctly Filipino story.
Love meeting the passionate founders Val Anthony Alvero and Jessica Hernandez of Kaya Kusina, who are on a mission to put Philippine stingless-bee honey, or kiwot honey, on the culinary map!
It was a treat to experience Filipino fine food elevated to this level, and to think how lucky the next generation is to enjoy proudly Filipino-made artisan products of this quality.
Reflecting on the experience, I love how the Slow Food movement is gaining ground—not by preaching its ideals of good, clean, and fair food for all, but by simply making it and letting the quality speak for itself.
Through excellent gourmet products rooted in the Negros terroir, Filipino artisans are showing what our local ingredients, farmers, and cheesemakers can achieve. I especially loved their Kesong Dagat and Kesong Reyna
encore
After the cheese tasting, Toma Toma head chef Paolo de Guzman presented their Halloumi Inasal Taco, featuring Wild Pastures Cheese Co. halloumi and feta, with smoked avocado.
Love this three-grain congee by Chef Pat Go, topped with smoked mushroom and a Kesong Reyna cheese foam. It’s like an after-drinking indulgence—comforting, savory, and so satisfying.
Nakakahiya humingi ng second serving… pero gusto mo talaga.
Michelin-starred Chef Don Baldosano presented the dessert—a creative sweet take on Wild Pastures Camembert, served with latik and cranberries on the side.
A lovely way to end the evening on a sweet cheese note.
final thoughts
What a wild cheese tasting night and awesome to meet the new generation of story tellers over Filipino Fine food!
For more info and to order, check out @wildpasturescheese on Instagram. 🧀🇵🇭
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Wild Pastures Cheese Co for inviting us!
p.s. they are opening a store in Rockwell soon – can’t wait!
