Tokyo Milk Cheese finally opened both its Metro Manila stores—in Greenbelt 5 in Makati and at the SM Fashion Hall in Megamall—on Friday, November 18, 2016.
It opened strong with Salt and Camembert, Porcini and Gouda, Honey and Gorgonzola biscuits available, as well as the famous, super delectable milk cheesecake—which is sold out after one day. Only the basil and tomato variant is not available in Manila.
At the SM Megamall opening, Tokyo Milk Cheese CEO Seigo Kawagoe admitted that of all the creative flavors of Tokyo Milk Cheese, Honey Gorgonzola is his personal favorite.
Hokkaido milk is mixed with Spanish rosemary honey and blue cheese, making the cookies rich, silky, and deathly addicting.
He even tipped us on how to best enjoy it. “Pair it with wine and I’m very happy,” the big boss said in Japanese.
“Usually cookies are paired with tea or milk, but you can pair this with alcohol and you can enjoy The number one recommendation is with cheesecake, very delicious.”
For a box of 10, the Honey Gorgonzola variant retails at P620—the same for a box of 10 of the Porcini Gouda. The original variant, Salt and Camembert is P580. The milk cheesecake, when it becomes available again, is at P920.