If you still have some Magnolia queso de bola left over from the holidays, here’s a suggestion: Make it into cheese pimiento spread. Unlike the imported Edam cheese, which has long been a traditional holiday food in the Philippines, the Magnolia queso de bola is not very salty. In many instances, you can use it as you would cheddar cheese.

Cheese pimiento makes a great sandwich filling. And now that schools and offices are back into high gear after the long Christmas season, consider packing these cheese pimiento sandwiches as baon for a snack or even for lunch.

Cheese Pimiento Spread

3 small or 1 large red bell pepper

2 c grated Magnolia queso de bola

1 c softened unsalted butter

1 tbsp + 2 tsp sugar

1 loaf sliced bread (whole wheat or white)

Dice red pepper finely and measure enough to make 1/3 cup. In a bowl, combine the diced pepper with the grated queso de bola, softened butter and sugar. Mix until smooth. Taste a small amount and add more sugar according to taste.

If desired, trim the crusts from the bread (save the crusts for another use or bake them into bread pudding). Spread the cheese mixture on the bread slices and put together bread slices in pairs to make sandwiches. Cut the sandwiches into desired sizes (squares, triangles or rectangles) or use cookie cutters to make decorative shapes.

Store any leftover cheese spread in a tightly covered container in the refrigerator and use within three days.

You can also use this as a spread for crackers and melba toast or for toasted sliced bread and for hot pan de sal.

Makes around 2 cups.

Cook’s tips:

Be sure to peel off the red waxy rind of the queso de bola before grating it.

To pack sandwiches as baon: wrap the sandwiches tightly in wax paper or food-grade plastic wrap.

To soften the butter, remove from refrigerator and leave at room temperature for about one hour.

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