Cheese sampler

One of the hallmarks of a growing upscale neighborhood is the presence of specialty food shops like delicatessens. Having been a long time resident of the Morato–Timog area, I’ve tracked the growth of these specialty shops and the newest kid on the block is Dinelli’s on Timog. Recently, they also opened another outlet at The Fort.

Both outlets have the same offerings except for their daily specials, which more often than not takes me to their Timog outlet as it is conveniently closer to our family residence.

Though Dinelli’s is a typical deli at first glance with the usual refrigerated and off-the-shelf specialty food products, I’m particularly fascinated by the prevalent Australian or “down under” character of the place, which seems to be its signature.

What keeps me coming back are the Aussie cheese selections that are unique to the place. Actress Janice de Belen introduced me to the merits of their Tarago River Triple Cream. I went back three times for it, at varying stages of aging (until it was runny and like a Torta del Casar from the Catalan area), and it was like three pleasurable but different encounters with one cheese. The velvety, silky fat slides smoothly on the palate creating a round, creamy experience with the umami richness and aromas of mushrooms, truffles, toffee, onions, and wood spices on the nose and back palate.

There’s the even stronger Jensen’s Washed Rind, for those who aren’t afraid of strong cheeses that are powerful yet creamy and velvety on the mouth. It has aromas of fermented grain and grape skins with spices and comes with a buttery and creamy afterglow.

For blue lovers, there’s the Tarago Shadows Blue, a tasty almost meaty kind of blue with a very creamy and soft, silky finish. Other cheeses are the Tasmanian Brie which I think needs a little more aging for maximum flavor and texture and the feta-like Chevretine.

As a deli shopper, I like to pair this off with their Falwasser Crisp Bread Assortment of thin, cracker-types of baked flat breads and the classic water thins or crackers made for cheese. These also come in puff pastry form and in different flavors for “snackers”.

A curious find is some Portuguese chicken spice for Piri-piri chicken, which I saw on the spice rack. There’s also truffle infused honey for drizzling over prosciutto and blue cheese. For chutneys, I tried a lightly tart roselle and cranberry chutney. A fascinating item is the macadamias in white chocolate called Crocodile Eggs that are the size of mini billiard balls. Although Aussie products may be a bit pricier than their European counterparts they do have their merits, such is also the case with organic olive oil and macadamia oil.

On the refrigerated meat section, a decadent breakfast treat are the thick bacon rashers, and for quick entertaining or perhaps seduction are the ready-made pepper and port-flavored pate or the one with orange and cognac that comes from Australia and is conveniently vacuum packed.

For meats, although they have the typical U.S. Angus, I set my eyes on the Y.G. (Young Grade) Australian cuts, which may not be as tender, but may have the beefier flavor one is looking for in a steak.

Of the times I have dined at the café area of this deli, I’ve not been disappointed yet while having a quick (yet always decadent) meal which I always polish off with an Illy espresso.

One of my first meals was a thick burger with a grilled layer of portobello mushroom and a blue cheese melt. The burger was hefty and packed full with beefy goodness. I had them with “heart stopping” duck fries, thick and manly chunks browned to a crisp.

Other days, I had the pastas that Chef Rommel Gaspar shrouds with liberal amounts of parmesan such as pesto fettuccine with grilled chicken and a tomato marinara with spaghetti.

One dinner time, I chose an aged looking Y.G. ribeye or cube roll that I had grilled and had it served with same runny potato puree (the real thing) scented with truffle oil and of course, those sinful duck fries which I washed away with a bottle of their Barking Lizard Shiraz (an easy drinking Australian red).

Dinelli’s is located at #5 Timog Avenue, Quezon City (666 3544) and at One Mckinley Place, 5th Avenue, Fort Bonifacio, Global City, Taguig, Rizal (703 4282/856 0498).