This couple has turned leftover queso de bola into a year-round business

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The morning after the festivities, however, many household end up with more food than they can consume.

To avoid wasting food, some opt to share their excess spaghetti to their neighbors; others turn the remaining lechon into paksiw. Julian Medel and his fianceé Angel Ramos, owners of Nanay Luisa's, however, dealt with leftovers by cooking up a business from the Noche Buena must: queso de bola.

Instead of eating the edam cheese on its own, Nanay Luisa's mixed the traditional cheese with ingredients readily available in most households and spining it into a delicious spread. Unlike other types of cheese that taste better with time, Medel noted queso de bola does not age well. "The business is all year-round. During the off season we make the spread weekly and daily during the holiday season," Ramos shared.Mendel and Angel had always wanted to start a food business together. Since Mendel noticed how much Ramos enjoyed the spread, they thought about marketing the family recipe.

 

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