Cheese took center stage in Manila as the USA Cheese Guild partnered with the LTB Philippines Chefs Association to bring more American cheeses closer to the country’s culinary community.
A New Culinary Partnership
The collaboration kicked off with the USA Cheese Chef’s Table on September 29 at Osteria Antica, a MICHELIN Select restaurant. The exclusive dinner gathered members of Manila’s food and beverage community for an evening focused on the variety, versatility, and applications of Cheeses from the USA.
The six-course menu was developed by Chef Carlo Miguel, Director of Wildflour Hospitality Group, with Chef Muhammad Imran. The latter is a regional chef and culinary consultant to the USA Cheese Guild.
From Cheese to Creativity
Each course demonstrated how USA Cheeses can complement different dishes. The menu ranged from familiar flavors to contemporary creations. It also highlighted qualities that matter in professional kitchens, including meltability, texture, and consistency.
“Tonight’s experience highlighted the qualities that make USA Cheeses valuable to professional kitchens,” Chef Miguel shared. He explained that their consistency allows chefs to experiment while maintaining quality during service.
The experience continued with a grazing table featuring cheeses from Dinner Bell Creamery, Fiscalini Farmstead, California Select Farms, and Point Reyes Farmstead, giving guests the chance to explore different varieties and formats in one spread.
For Chef Imran, the appeal lies in the range of possibilities.
“Each cheese has its own distinctive flavour profile, texture and character,” he said, adding that chefs can use them to add depth to familiar recipes or bring a new dimension to contemporary dishes.
Building Knowledge, One Cheese at a Time
The partnership also goes beyond a single dinner. The USA Cheese Guild introduced its USA Cheese Specialist™ Certification Program as part of LTB Philippines’ two-week culinary scholarship program for instructors. Fifteen culinary instructors from across the country completed customized training covering cheese varieties, handling, storage, applications, and pairings.
For JA Ventura, President of LTB Philippines Chefs Association, collaborations like this allow members to discover ingredients while exchanging ideas with fellow culinary professionals.
Meanwhile, the USA Cheese Guild plans to continue working with chefs, educators, retailers, and other industry partners in the Philippines, with more collaborations expected in 2027.
As the local food scene continues to evolve, these partnerships open another avenue for chefs to experiment—and perhaps give diners even more ways to enjoy cheese.
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