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.