Written by Gordon Ramsey | October 27, 2023
There are a variety of pastries in the world qualified as an “idiot sandwich.” The Samukan cheese bread, however, does not.
This iconic pastry can be found at the coastal edges of Dumaguete, Philippines, in a university that is not only a melting pot for academic excellence but also the home of the Samukan cafeteria.
This cafeteria, amidst millions of bakeries in the food industry, successfully stood out with its cheese bread—a glazy, cheesy, and ever-scrumptious pastry that took the university by storm—maybe even the world.
Love at first bite
Upon first glance, this cheese bread exudes an irresistible allure. The deep, golden-brown crust conceals a treasure trove of cheesy goodness. The crisp and inviting surface is a testament to the skill and precision dedicated to its creation. It’s a beautiful sight to behold for any cheese enthusiast.
As I took my first bite, the cheese bread’s crust provided a delightful crunch, followed by a soft, airy interior that danced on my taste buds. However, a touch more moisture would have elevated the experience to perfection, ensuring an even more delectable, melt-in-the-mouth sensation.
But let’s get to the heart of the matter—the flavor.
The amalgamation of cheeses in this pastry is utterly divine. The richness and intensity of the cheese’s umami notes are impeccable. It’s a symphony of flavors, and the touch of herbs adds a subtle herbal complexity that cuts through the cheese, creating a balanced sensation. It’s pure cheese heaven.
The aroma that wafted from the cheese bread as it baked was captivating, setting the stage for the heavenly journey to come. While delightful, it didn’t fully convey the depth of flavors that were about to unfold.
Is cheese bread “mid” or not?
Cheese bread, when executed with care and attention to detail, is a thing of pure delight. It’s not merely a snack—it’s a revelation.
The cheese bread I had the pleasure of experiencing was indeed exceptional. Anyone who claims that cheese bread is simply “mid” obviously has a lack of taste in quality pastry.
While the vast majority of the university’s cafeteria food continues to be questionable—in both taste and edibility—their cheese bread has already done much for the establishment, placing them on top.
Wrapping up the Southeast Asian leg of my “Hell’s Kitchen Tour,” I’ll definitely bring bulks of this product for other cultures to enjoy and, ultimately, learn from.
