ADDISON FALCON OF GOURMET KESO
Gourmet Keso at the Gawad Kalinga (GK) Enchanted Farm in Angat, Bulacan, intends dairy to become a major means of livelihood for farming communities.
They started with kesong puti, made from the family recipe of Maricel Valderama, a mother of five and former street peddler, now gainfully employed at the startup. Two farmers initially supplied the carabao’s milk—a direct buy at premium price gains an additional P7,000 monthly income for the farmers.
Addison Falcon, who heads Gourmet Keso, says it makes no sense for the Philippines to import most of its dairy products, when we can make our own—especially as doing so will uplift our poor.
“On average, 25 to 30 dairy farmers are going out of the country every year to work in New Zealand and Australia... If these dairy farmers [stay in their provinces], and I will be sourcing from there, we will have a good dairy industry. And the farmers will have a better family life,” says Falcon.
In seven months, Gourmet Keso has not only improved their kesong puti, they’ve also come up with flavored cream cheese, plus a low-fat milk line. Next year, they’re rolling out goat’s cheese and mozzarella. New distribution channels and delivery services will soon supply homes, hotels, restaurants, and resorts.
They’ve hired two additional women, and another farmer supplier. They’re also mapping out a network of farmer-suppliers in Regions III and IV-A. “We envision employing 500 to 1,000 families in the next 10 years—not just farmers but also the moms making the keso.”
Originally published in the December 2014-January 2015 issue of Entrepreneur Philippines.
Photo by Sonny Thakur. Shot on Location at Gawad Kalinga Enchanted Farm in Angat, Bulacan.