If yes, head for this cheese-ry. This is something we found one Sunday noon, when we were on our regular search for a new dining place in Molito, Alabang. As we are a family of cheese lovers, we got drawn to this place.
Located on the ground floor, this is a bright, pleasant place. We had not experienced a full meal of dishes done basically with curdled milk, so what we had was some kind of adventure.
Cheese has a long history, dating back to ancient times when livestock farmers with oversupply of milk allowed the excess to curdle, whipping and salting it sometimes.
The Greeks were known to be the first to use cheese in soups and pastries. Then it found its way to the tables of the elite in Rome. It went on to the capitals of Europe, the French perfecting and classifying it by regions.
The early makers of cheese were the monastics, which introduced the Roquefort (the ancestor) and Brie, declared the King of Cheese in the 1850s. It had found its way to the New World during the Age of Navigation.
Here in the Philippines, while cheese is an educated taste, the available variety succeeded in selling the culture of eating cheese to practically everyone in the country.
Melt Grilled Cheesery
Molito Commercial Complex, Alabang, Muntinlupa
Like many who work on inspiration, the restaurant’s chef, James Torres, was motivated by a devotion to his wife, who loves cheese. He created a menu that uses cheese from starters to desserts.
The resulting selection is unique, flavorful and satisfying to the palette.
Dining area—spacious and brightly done in sunshine yellow and dark brown (almost black).
Service—kitchen quick and staff gracious.
What to order—Our group had decided to fill up and try as much of the cheesy offerings, starting with Risotto Balls, then Caesar Salad infused with olive oil and tossed with Parmesan cheese.
Our main course choice was Truffle Carbonara, linguine tossed in mushroom truffle cream sauce with bacon and arugula, topped with Parmesan cheese. It was very rich and happily big enough to share.
The rest had the Big Buff, the house blend of melted cheese with butter-coated fried chicken breast, pepperoni, red bell pepper, caramelized onion, smoked paprika, aioli between grilled sourdough bread with a side of bleu cheese.
We must credit the kitchen for creative presentations.
The big thrill was provided by dessert, the Classic Toblerone Fondue. It was made of melted Toblerone with cream, and came with the traditional marshmallows, banana, papaya slices. It was so delicious, the young girl in our group could not help scooping it with a spoon.
That was one well-spent Sunday.
Service and government charges are included in the bill. Senior cards are honored.
Rating—3 Spoons
