If I had to choose just one favorite food, it would undoubtedly be cheese. There’s just something about its creamy, tangy, and sometimes pungent goodness that keeps me coming back for more. Whether melted, shredded, cubed, or simply eaten straight from the block, cheese is a versatile delight that enhances almost any dish.

The Endless Variety of Cheese

One of the best things about cheese is its diversity. There’s a type of cheese for every palate, mood, and occasion. From sharp cheddar to spicy pepper jack, from gooey mozzarella to the bold tang of blue cheese, the possibilities are endless. Personally, I enjoy eating cheese on its own, savoring its texture and rich flavor without any distractions. However, I can’t deny how well it complements so many dishes—pizza, pasta, salads, sandwiches, burgers, and more.

Cheese & Pairings

While I don’t typically drink wine or beer, I know that cheese pairs beautifully with both. Maybe one day, if I develop a taste for these beverages, I’ll explore the world of cheese and drink pairings—perhaps even with some Hog Wings at a local tavern. The idea of a perfectly aged cheese alongside a rich, full-bodied drink sounds like a gourmet experience worth trying.

The Downside of My Favorite Food

As much as I adore cheese, it does come with a few drawbacks. The biggest one? Unwanted breakouts. It’s no secret that dairy can contribute to acne, and I’ve definitely noticed that too much cheese can lead to those painful pimples—especially on the back of my head (ouch!). Another challenge is the strong flavor of aged cheeses. While some people love the sharpness of aged cheddar or the musty, almost overwhelming taste of blue cheese, I find that some varieties cross the line from delicious to downright gross.

Why Cheese Will Always Be My Favorite

Despite the occasional downsides, my love for cheese remains unshaken. It’s affordable, widely available, and has an incredible range of flavors to suit every craving. Whether it’s the melty goodness of American Kraft® cheese, the comforting taste of a grilled cheese sandwich, or the stretchiness of mozzarella on a piping hot pizza, cheese is a staple that I simply can’t live without.

At the end of the day, cheese is comforting, delicious, and endlessly versatile—which is why it holds the top spot as my ultimate favorite food.

What’s your favorite way to enjoy cheese? Let me know in the comments!

Ingredients:

• 6 slices sourdough bread
• ½ cup extra virgin olive oil
• 2 cloves garlic, finely minced
• 1 tsp fresh basil, finely chopped
• 1 tsp fresh parsley, finely chopped
• 1 pinch salt
• 1 pinch ground black pepper

Instructions:

1. Preheat Oven or Grill:
   • Preheat your oven to 375°F (190°C) or heat a grill pan over medium heat.
2. Prepare the Garlic Herb Oil:
   • In a small bowl, mix the olive oil, minced garlic, chopped basil, chopped parsley, salt, and black pepper. Stir well to combine.
3. Brush the Bread:
   • Lay the sourdough slices on a baking sheet or a plate.
   • Using a brush or spoon, evenly spread the garlic herb oil over both sides of each slice.
4. Toast the Bread:
   • Oven Method: Place the bread slices on a baking sheet and bake for 8-10 minutes, flipping halfway through, until golden and crispy.
   • Grill Method: Place the bread slices on the grill pan and cook for 2-3 minutes per side until grill marks appear and the bread is toasted.
5. Serve & Enjoy:
   • Remove from heat and let cool slightly. Serve warm with soups, salads, or as a side to pasta dishes.

Enjoy your Garlic Herb Sourdough Toast!

Servings: 4
Prep Time: 20 minutes
Total Time: 30 minutes

Ingredients:

• Crushed ice – 4 cups
• Evaporated milk – 1 cup (chilled)
• Sweetened saba bananas – ½ cup (sliced)
• Sweetened jackfruit (langka) – ½ cup (sliced)
• Sweetened red mung beans (minatamis na munggo) – ½ cup
• Sweetened garbanzo beans (chickpeas) – ½ cup
• Macapuno (coconut sport strings) – ½ cup
• Nata de coco (coconut gel) – ½ cup
• Leche flan – 4 small slices
• Ube halaya (purple yam jam) – 4 tablespoons
• Pinipig (pounded young rice, toasted) – 4 tablespoons
• Shaved ice – 4 cups
• Ube ice cream – 4 scoops

Optional Add-ins:

• Kaong (sugar palm fruit)
• Gelatin cubes (gulaman)
• Sweet corn kernels
• Rice crispies

Instructions:

1. Layer the Sweet Ingredients:
   In tall glasses or clear bowls, start by adding 2 tablespoons each of sweetened saba bananas, jackfruit, mung beans, garbanzo beans, macapuno, nata de coco, and any optional add-ins you like.
2. Add Crushed Ice:
   Pack the glass with crushed ice until it’s almost full.
3. Pour Evaporated Milk:
   Drizzle ¼ cup of chilled evaporated milk over the ice in each glass.
4. Top with Delicacies:
   Add a slice of leche flan, a tablespoon of ube halaya, and a scoop of ube ice cream on top of the crushed ice.
5. Garnish:
   Sprinkle pinipig over the top for a nice crunch.
6. Serve:
   Serve immediately with a long spoon. Before eating, mix everything together (that’s why it’s called halo-halo, meaning “mix-mix” in Filipino) to enjoy all the flavors in one bite!

Halo-Halo was one of the best snacks during my childhood years, and it still is! Its refreshing mix of sweet ingredients, creamy leche flan, and ube ice cream makes it perfect for hot summer days—and surprisingly delightful even during winter. A timeless treat I’ll always love!