Cheese Fix: Queso de Bola Pimiento Spread

QdB (Queso de Bola) Pimiento Sandwich

Living in provincial Ilocos is the best gift, even with the so many inconveniences like being able to enjoy imported Edam cheese or QdB or queso de bola (available all year round only in gourmet shops in the metro) once a year or so. QdB for nochebuena  is obviously a Spanish influence, along with hamon, ubas and arak. In my case, the Christmas season is not a guarantee I can snag a red paraffin-coated cheese ball. My brand of choice is Marca Piña. Only Marca Piña. Last Christmas, it sold out before December at Robinsons Ilocos. Last week, I grabbed the last piece in the smaller size, cheers!

Can’t wait for Christmas Eve. Butchered the hard as stone ball, hahah! The texture is dry and crumbly as expected, and the aged, salty flavor is most desirable. Better in teeny-weeny bits. Taking the place of the old reliable processed milk-filled cheese, it adds a new dimension to classic homemade cheese pimiento spread. Just whip up grated QdB (‘coz it’s more flavorful, a little will do), chopped pimientos, a bit of mayo, some melted butter, sugar or condensed milk and voilà! Try it!

Going back to why it’s nice in the not-exactly-countrified Ilocos, it improves self-control and curbs indulgence. Once a year is not a bad thing I guess.

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2012

Share Tea one drink a day challenge: Rock salt cheese with strawberry black tea

Rock Salt Cheese with Strawberry Black Tea

Almost done with the Share Tea rock salt cheese series and only via the rock salt cheese with strawberry black tea that I appreciate drinking tea through the salty cheese cream. It is basically a fancy-modern iced tea beverage, made even more fancy-modern with rock salt cheese. Layers upon layers of flavors in every sip. Minus the white top, it could pass for Tokyo, Tokyo Red Iced Tea’s twin.

Never without empty tables and seeing the same people every time, I can now safely say — a new tea culture is brewing in Ilocos.

 Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2012

Say Cheese!

Here’s a slice of me. Cheese is one of my comfort foods. I get thrilled whenever I see cheese. I can forgo chocolates, but not cheese. Although I adore gourmet cheeses, I appreciate supermarket cheeses as well.

I had this breakfast somewhere.Goat cheese that smells fine. I’m getting to love Kiri more than Philadelphia cream cheese.

How do I love cheese? Let me count the ways…

  1. I know it’s smelly, but blue cheese is my ultimate favorite. It’s my all-around cheese.
  2. Plain nutty emmental or sandwiched with pastrami.
  3. Kesong puti and salted egg in bibingka galapong.
  4. Cooked spaghetti noodles with just parmesan and minced garlic sautéed in olive oil.
  5. Sugar-rolled Eden filled cheese turon.
  6. Homemade cheese pimiento sandwich.
  7. Appetizing feta in garden salad or pasta.
  8. Melted Monterey Jack (from my mom) in quesedilla with sour cream, guacamole and salsa.
  9. Shakey’s Garlic and Cheese thin crust pizza.
  10. Grilled spinach and cheese sandwich. Best using a combination of different cheeses like ricotta, mozarella and parmesan.
  11. Camembert pan de sal.
  12. Beef Cordon Bleu.
  13. Mac and cheese.
  14. Baked potato with cheese and bacon bits.
  15. Cottage cheese with fresh fruits.
  16. Philadelphia cream cheese and bagel.
  17. New York Cheesecake.
  18. Don’t shoot me! I confess, canned Cheese Ravioli.
  19. A cube of quezo de bola followed by a grape. I’m not that zushala, forget the red wine! Even thinking about it makes me itch.
  20. Brie for dessert.

I eat cheese while blogging — works well for me.

Photographed by Blauearth © Blauearth™ All Rights Reserved