From artisanal blue cheese and aged cheddar to Monterey Jack and creamy Toma, a six-course dinner at Osteria Antica shows the versatility of American cheeses.

Beyond the familiar cheddar, mozzarella, and cream cheese that have become staples in Filipino kitchens, there is an entire world of American cheeses waiting to be explored. Some are sharp and nutty, others creamy and delicate. Some melt beautifully into sauces, while others are best enjoyed on their own, perhaps with fresh fruit, nuts, or a glass of wine. These cheeses are finding their way into the hands of Filipino chefs who are discovering just how much they can bring to the table.

That was the idea behind the USA Cheese Chef’s Table, an exclusive six-course dining experience held on September 29 at Osteria Antica, a Michelin Select restaurant in Manila.

*For home cooks, the possibilities of using American cheeses extend well beyond assembling a cheese board.*

Organized by the USA Cheese Guild in partnership with the LTB Philippines Chefs Association, the dinner brought together members of Manila’s culinary community for an exploration of American cheeses, their distinctive characteristics, and their possibilities in both traditional and contemporary cooking.

The menu was developed by chef Carlo Miguel, director of the Wildflour Hospitality Group, and chef Muhammad Imran, a culinary consultant to the USA Cheese Guild. Together, they demonstrated that cheese need not be merely a finishing touch or an accompaniment. It can be the ingredient that defines an entire dish.

More than just cheddar

*For dessert at Osteria Antica, a lemon torta caprese came with whipped lemon cream cheese*.

The evening began with a presentation of American artisan and specialty cheeses, accompanied by cheddar crisps made with Fiscalini Farmstead’s Old World Aged Cheddar. It was an introduction to a cheese that would appear throughout the evening in different forms, demonstrating how one ingredient could move comfortably between appetizers, pasta, pizza, and even dessert.

The antipasti selections included zucchini and sharp cheddar fritters with sun-dried tomato pesto, alongside zucchini flowers stuffed with cream cheese and Toma, served with anchovy aioli.

There was also a blue cheese salad with fresh figs, hazelnuts, and lavender dressing, an interesting combination of savory, sweet, and floral elements that highlighted how the assertive character of blue cheese can be balanced by other ingredients.

The pizza course brought together several American varieties in one dish: blue cheese, Colby Jack, Toma, and Old World Aged Cheddar, finished with hot honey. The combination offered a play on contrasting flavors and textures, from creamy and sharp to sweet and spicy.

For the pasta courses, wild mushroom casarecce was served with an aged cheddar fonduta, while culurgiones, a traditional stuffed pasta, featured potato, mint, and a Mexican cheese blend with sage and brown butter sauce.

*The menu was developed by chef Carlo Miguel, director of the Wildflour Hospitality Group, and chef Muhammad Imran, a culinary consultant to the USA Cheese Guild.*

*Michael Ward, agricultural counselor, Foreign Agricultural Service*

The main courses continued with an Iberico pork chop accompanied by cauliflower, Colby Jack gratin, and roasted apples, as well as wood-fire-roasted organic chicken with white cheddar polenta, zucchini, tomato, and chicken jus.

Even dessert was not exempt from the cheese treatment. A lemon torta caprese came with whipped lemon cream cheese, while an apple crostata was paired with Málaga gelato, salted caramel, and Old World Aged Cheddar.

“Tonight’s experience highlights the qualities that make USA cheeses valuable to professional kitchens. Reliable meltability, stability across cooking conditions, and consistent texture give chefs the flexibility to experiment while maintaining quality and consistency throughout service,” said chef Carlo Miguel.

For chef Imran, who has worked with the USA Cheese Guild since 2022, the appeal lies in the variety of flavors, textures, and culinary applications available to chefs.

“Each cheese has its own distinctive flavor profile, texture, and character, giving chefs so many possibilities to explore,” he said. “Used thoughtfully, USA cheese can elevate a dish and create a more memorable dining experience, whether it is used to add depth to a familiar recipe or bring a new dimension to a contemporary creation.”

Where to find American cheeses in the Philippines

*The growing presence of American cheeses offers an opportunity to become more adventurous in the kitchen.*

According to the USA Cheese Guild’s Philippine retail listing, American cheeses are available at most supermarkets, such as SM, Robinsons, S&R, and Landers.

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For those looking to begin with familiar varieties, California offers Pepper Jack, Monterey Jack, white and orange cheddar, and Colby Jack. Dinner Bell Creamery also has mild cheddar, Colby Jack, Pepper Jack, and Monterey Jack in block formats. American Heritage offers cream cheese and sharp cheddar bars, American cheese singles, and shredded Mexican-style cheese and sharp cheddar. Organic Valley carries American cheese slices, Baby Swiss, Smoky Cheddar, Provolone, and Muenster, as well as shredded mozzarella and sharp cheddar.

For more adventurous cheese lovers, Point Reyes Farmstead Cheese Company offers original blue cheese and several Toma varieties, including Toma Truffle, Toma Rashi, and Toma Provence. Fiscalini Farmstead’s Old World Aged Cheddar is also listed in wedge form, making it possible to try one of the standout cheeses from the Osteria Antica dinner at home.

For home cooks, the possibilities extend well beyond assembling a cheese board. Monterey Jack and Colby Jack can be incorporated into quesadillas, baked dishes, and sandwiches, while blue cheese can bring character to salads and sauces. Aged cheddar can add depth to pasta and gratins, and cream cheese remains useful for everything from dips to desserts.

As part of the partnership, the Guild introduced its USA Cheese Specialist Certification Program into LTB Philippines’ two-week culinary scholarship program for instructors from across the country. Fifteen culinary instructors completed customized training covering American cheese varieties, handling, storage, culinary applications, and pairings. The initiative is designed to extend that knowledge beyond the participating chefs and into culinary education.

For Dalilah “Dali” Ghazalay, regional director of the USA Cheese Guild, the partnership reflects a larger effort to build relationships between American cheese producers and the Philippine culinary industry.

“As chefs and operators become more familiar with USA Cheese varieties and applications, we hope to see more opportunities for these cheeses on menus across the Philippines, giving consumers the opportunity to discover more ways to enjoy Cheese from the USA,” Ghazalay said.

For Filipino consumers, the growing presence of American cheeses offers an opportunity to become more adventurous in the kitchen.

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