The Cheese Clubof the PhilippineSNEWSLETTERSEPTEMBER 2013

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Guest Fee P1,500. Please confirm your attendance no later than Monday, September 2 with Raquel Romero <ccp@worldexco.com> 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.The Board of Trustees sincerely appreciates your kind understanding in this matter.

September 4, 20136:30 to 8:30pmMain Lounge|Manila Polo Club*DRESS CODE APPLIES

SPANISHcheeses

featuring

ROYUELA CHEESE COMPANYLINGOTE CREMOSO • LA CABEZUELA • LA CABRA DE BOTAS

• LA CIBEZUELA CURED IN BEER

PONCELETPETITOT • 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 RACLETTELA CORRALA • MAHÓN

ACANTUS RED AVUTARDA RED CAVA MASACHS BLANC DE BLANCS

HOMENAJE WHITE LA VENDIMIA GRUPO ÁLVARO PALACIOS MARQUÉS DE CÁCERES CRIANZA

ONDARRE WHITE OTOÑAL ROSÉ VEGAS 3 RED XAREL.LO ALTOZANO TEMPRANILLO SHIRAZ ALTOZANO CABERNET FINCA CONSTANCIA PARCELA

VALLFORMOSA PRIMUM JOVEN ALTOZANO BLANCO MARIETA ALBARINO SEMI SECO ALTOS DEL CUCO VIOGNIER

CUATRO PASOS ROSADO VALLFORMOSA MUSA CAVA SEMI-SECO

31ST ANNIVERSARY

The Cheese Clubof the PhilippineS

SEPTEMBER 2013NEWSLETTER

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August Session: Cheeses from BurgundyEPOISSES 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-caramel-color 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.

CREAM CHEESES:DELICE DE POMMARD AFFINE AU SON DE MOUTARDEIt 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.

The Cheese Clubof the PhilippineS

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WINES

ATTENDANCE140 Members114 Guests254

[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

FORTH & TAY8014 Km 18 West Service Road, Marcelo Green Village ParañaquePhone: 02 828 1067

JANISSA BUSINESS VENTURES, INC.Bldg 1A,685B Tandang Sora Avenue, Quezon CityPhone: 02 983 7742Fax: 02 453 2026

LE CELLIER QUALITY STORE CORP.Unit 201 Sunette Tower, Durban St., Makati CityPhone: 02 897 1840Fax: 02 890 0019marketing@lecellier-wines.comwww.lecellier-wines.com

WERDENBERG - SANTI’S7431 Yakal Street, San Antonio Village, Makati CityPhone: 02 840 3771 to 82Fax: 02 817 1217

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, trunk-shaped 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

a result, the cheese has a relatively low fat content (between 20 and 45%). The cheese is made year-round, 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.

The Cheese Clubof the PhilippineSNEWSLETTERSEPTEMBER 2013

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CHEESE WORD SEARCHR R O Q U E F O R T X Z Z V L C

O P R O V O L O N E F E T A A B

M N M A E R C U N N V H H M S F

S A W N R O E D U T A Y E A C T

G S V O A J I T O C I M X L I J

R E O T D N A L A E P T A K J E

Y R E I E J W C R O N X O D S J

E A H T H K K T I E C M W R N E

R P C S C C I P M R N B N O O G

E C N B E I Y M O P E Q Q M H A

E H A L V Z E B O T Z M X A D T

D R M U O I I D R T R N A N X T

A R J E P S U Q X I A D U O G O

M Q B A T T O C I R E O O R C C

X M O Z Z A R E L L A A G W U L

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

The Cheese Clubof the PhilippineS

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President CHRIS Ward cjward47@yahoo.com

Vice President ERIC Kahn federicokahn@gmail.com

Treasurer STUART Haslam beachbum@pldtdsl.net

Corporate Secretary EVELYN Mendiola evelynmendiola@gmail.com

Directors ALOU Santos alou_santos@yahoo.com

NOEL Vicencio noelgvicencio@yahoo.com.ph

Cheese Master KATRINA Kuhn-AlcantaraAsst. Cheese Master EARL Navarro

Wine Master ERIC KahnAsst. Wine Master NOEL Vicencio

Membership Committee EVELYN Mendiola, Chair

Members DICK Cork PAMELA Forshage ROBERT Jenkins LISSA Jennings ALOU Santos MONETTE Vicencio

Secretariat RAQUEL Romero ccp@worldexco.com

MEMBERS of the BOARD, 2013

MARK LESTER SALVADOR, FilipinoMark 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.

Mark’s proposer is Mark Faulkner and his Seconder is Lawrence Martin.

Welcome New Members

New Applicants

MATTHEW SQUIRES, BritishMatthew 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.

CHRISTINA KEANE AND STEVEN DEJAGERThey 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.