Smoked Scamorza Fondue


Old Swiss Inn is featuring our Smoked Scamorza in their newest fondue, out just in time for Valentines’ week! They use our Smoked Scamorza and melt it with white wine, throw in some fresh tomatoes and serve it with bread and apples. Delish!!

Repost from @oldswissinn: Let your romance smolder with our Smoked Scarmoza Fondue. Share a luscious cheese fondue made from apple-smoked cheese and tomatoes served with bread and apples.

Reserve a table now and call 8180098 (Makati Branch) or 521-3002 (Paco Branch) or email: or send us a message here. See you!


Miriam College Goes To The Farm!

Early this year, Miriam College brought their pre-kinder classes to the farm to learn about dairy! It was a fun field trip for everyone: teachers, parents, and kiddos! We welcomed over 100 people in the farm and we were so impressed by how well-behaved the Miriam students were. Obviously the hard-working teachers are doing their job well! 🙂

Here’s Pinkie herself surrounded by all the teachers, who were so happy to see the owner of the farm so hands-on.

Smoked Scamorza At Old Swiss Inn

Old Swiss Inn Makati carries our full line of products so it’s no surprise that they start using our products in their menu! They’ve started serving our Smoked Scamorza like their Raclette: just melted into delicious molten deliciousness, on a plate. Simplicity is the best policy. 🙂

If you’re curious about how it tastes, the smoked flavor adds a hint of bacon-y-ness, but this has no hint of meat whatsoever! So rejoice, vegetarians! 🙂 Read more about our Smoked Scamorza in the blog below.


#Repost @oldswissinn with @get_repost


Our apple-smoked scamorza:  for the adventure-seeking palette.

Read @katcatapusan’s Old Swiss Inn adventure at:

Photo Credits to: @katcatapusan

Tarte Soleil


Cooking one Friday evening with friends resulted in the really pretty and super yummy Tarte Soleil! Sundried tomatoes and kalamata olives #tapenade in puff pastry, artfully cut and twisted to yield this show stopping appetizer. What does Pinkie’s Farm have to do with it? Well, it comes with a yogurt cheese dip which complements the tarte’s strong flavors. Pretty easy to make: you just need a friend that is careful with her hands. 🙂

We got the recipe from Smitten Kitchen, one of our favorite cooking blogs. Because her blog entries contain  A LOT of information, we’re reprinting her recipe here (with our comments in italics):

Tarte Soleil

1/2 cup sundried tomatoes in oil, drained
1/3 cup pitted kalamata olives
1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves; thyme and rosemary would work too (we used dried rosemary)
1 large garlic clove, peeled
1 tablespoon olive oil or reserved oil from tomatoes, plus more to loosen if needed
Salt and freshly ground black pepper or red pepper flakes to taste

(We weren’t too strict in following the quantities, and it turned out delicious. This tarte is pretty forgiving. We’ll probably try a nutella one and drink it with our milk 🙂 )

2 packages puffed pastry (leave in fridge overnight to thaw) – We used Pampas puff pastry, in sheets already, from Santis.
1 egg yolk beaten with 1 teaspoon water (for egg wash)
1 tablespoon sesame or poppy seeds to sprinkle (optional)


We totally skipped this and made our labneh, using our yogurt cheese, lemon juice, EVOO, smoked Maldon Salt and ground pepper.
6 ounces feta, crumbled
2 ounces cream cheese, cold is fine
1/3 cup olive oil
2 tablespoons lemon juice
Coarse or kosher salt, to taste (changed from 1/2 teaspoon, which could be overkill if your feta is very salty)
Freshly ground black pepper

Make the filling: Blend ingredients in a food processor until finely chopped and spreadable. Mixture will be thick. You can thin it with more olive oil if needed, but no need to make this thin like a sauce. Adjust seasonings to taste. Set aside.

Heat oven to 350 degrees.

Assemble the tart: Roll first package puffed pastry flat on a large piece of parchment paper or reusable baking mat into a 12-inch circle; use a 12-inch round plate or bowl to mark the size for a clean cut. Repeat with second dough, setting one aside in the fridge until needed.

Place first round on a parchment- or nonstick mat-lined baking sheet. Spread with filling to all but 1-inch from edge. Dab edges with water and place second round on top. Set a small glass upside down in the middle. Being careful not to cut through parchment paper or baking mat, cut away from glass (i.e. not through center) in quarters, or at the 3-, 6-, 9- and 12 o’clock marks. Cut through each quarter again, making 8 strips, and again, making 16 strips, and one last time so that you have 32 “rays” of pastry emanating from the center. If at any point in the cutting the pastry feels annoyingly soft and hard to cut, just pop the tray in the freezer for a few minutes to firm it back up.

Remove glass. Place finger near center of each ray (where it is most likely to break off prematurely) and gently twist each strand a few times. Beat egg yolk with 1 teaspoon water; brush it over pastry and sprinkle with seeds, if desired.

Bake for 30 to 35 minutes, until golden brown all over.

Meanwhile, make whipped feta dip: Blend all filling ingredients in a blender or food processor until smooth. Adjust seasonings to taste. Place in bowl for dipping.

Remove tart from oven, let cool on baking sheet for 10 minutes then transfer to a serving platter. Tear off rays of sun, dip in whipped feta; repeat as needed.

Alain Ducasse: “This is real milk!”

Last November 27, 2018, Enderun Colleges held a charity dinner entitled Harvest Of Hope: A Dinner for the Benefit of the Culinary Center of Tuloy Foundation with famed chef Alain Ducasse at its guest of honor.

Last year we were invited by Enderun’s Chef Suzette Montinola to present to Chef Ducasse’s representative (a French chef who flew from Paris) our products along with other farmers and suppliers that were handpicked by the meticulous chefs of Enderun. It was a very stressful presentation, and all us farmers were silent and serious as the chefs went from table to table, tasting our products. But we had nothing to fear, as all the chefs were kind and gracious and were willing to share their experience and knowledge with us.

When the French chef, followed by several senior Enderun chefs, approached our table, he was immediately curious because 1) we were the only dairy represented (Malagos was there, but as a cheese supplier, while we were there for our milks, yogurts, kesong puti, and butter) and 2) the Philippines is not really known to have a serious dairy industry.

He first tasted our milk and was delightfully surprised. He said that it reminded him of his childhood, when they would go to the farm beside their farm (he grew up outside Paris in the province) to get fresh milk. It was so rich, so fresh, and so unadulterated. A big smile. 🙂 Then he proceeded to taste the other products: kesong puti (he was curious about our local cheese), yogurts, and our butter. All good, all smiles. The other chefs concurred and proceeded to go back to the kitchen to get more bread to eat with our butter. They wanted more! 🙂

Fast forward a year later it’s showtime, and our little farm was able to meet their order of 260 sticks of butter (our apologies to our clients who were unable to buy any) specially made with Dasol salt, kesong puti, and full-cream unsweetened Greek yogurt. They used our products as part of their Harvest For Hope dinner.

But before the dinner, all the participating farmers were given a small booth outside the dining area so we could showcase our wares and talk about our farm to Chef Alain Ducasse himself, who was going to go around to meet the farmers.

Meeting Chef Ducasse was like a dream come true as he is truly a world-class chef. He is one of 2 chefs in the world to hold 21 Michelin stars throughout his career and is revered worldwide. When he tasted our milk he looked very thoughtful as if he was carefully analyzing the taste profile. After tasting it he said (in French) “Yes, it’s good. It tastes like real milk.”

Happy dance. 🙂 We fan-girled all over him, even running after him to sign our menu board. I hope our peskiness didn’t erase any good will he got from drinking our milk.

Then guests proceeded to the dining room. Dinner was about to start. Gracing the table were our half-sticks of butter, ready to be slathered on Enderun’s fresh bread. Our thanks to Lali and CJ Juntereal for the photos.

The other dish that featured our Greek yogurt and kesong puti with micro-cucumbers and edible flowers. Very pretty! Photo care of Enderun Colleges.

The dinner as a fund-raiser was an enormous success, raising much more than they initially targeted. And we went home happy, hearts full and feeling blessed.

Thank you Enderun! Thank you Chef Alain Ducasse!