SECURING a place in a book of world records has never been this cheesy.

With enough imagination and resourcefulness—something Filipinos are full of—the country’s culinary experts have embarked on a quest to craft at least 5,000 unique dishes out of cheese, hoping to beat the previous Guinness world record of 4,668 set by mavens in India.

It doesn’t matter whether it’s an appetizer, main dish, or dessert—that’s how versatile cheese is—as long as it’s a dish from an original recipe, it counts.

Spearheaded by Kraft Eden, “A Yummy and Inspiring Christmas” is an activity that is meant to showcase the Filipino food culture as a unique, and utterly tasty experience.

“It’s also a way to bring back the smile this Christmas, especially to people who have been greatly affected by storms Ondoy and Pepeng,” says Alex Dan Tacderas, Kraft Foods brand manager.

Kraft Eden is a brand of cheese famous for its “creamy and nutritious buttermilk flavor” fortified with Lusog-Sigla nutrients. It has been flavoring Filipino dishes for the past 48 years.

In the Philippines, Kraft Eden is ahead of the pack with a 66-percent share of the market, Tacderas says.

“As a leader in the industry, we felt it was our responsibility to give back to our customers for patronizing us for so long,” he says.

The one-of-a-kind activity takes advantage of Filipinos’ love for social networking and blogging. In this country alone, millions are hooked on Facebook and Twitter.

“The Filipinos demonstrated how they can move collectively and act as one through the use of these online tools, coordinating rescue and relief efforts as they did during the recent calamities. We’d like to capture that bayanihan spirit and translate it to this activity,” he says.

“Filipinos can really pull through the darkest times, and that even the simplest things can help lift one’s spirits,” he adds.

To collect at least 5,000 original recipes, individuals are urged to post their suggestions at www.sarapngbuhay.com.

To ensure that no duplication of recipes will occur, a screening committee will check each submission.

“There will also be chefs and licensed nutritionists who may modify the recipes if need be, if only to make the dishes healthier and taste better,” says Tacderas.

The organizers hope to entice homemakers—the ones who usually have the last say on what food will be served on the table—to submit their recipes. Still, everyone is welcome.

In fact, many culinary schools have already pledged to help create their own cheese dishes with the help of their students.

The recipes can be something your grandmother has handed down to you or the result of an experiment in your own kitchen, Tacderas says.

On Dec. 14, as many as 10,000 people—cooking enthusiasts, culinary students, chefs and foodies—are expected to gather at the Araneta Coliseum with their cooked dishes, the recipes of which they have posted online.

The dishes will feed 1,000 children, chosen by their partner charity ABS-CBN Foundation, from those among the most affected by the recent storms.

To make the effort more meaningful, Tacderas says, the organizers will also choose nine storm-hit towns, where they will share with the world, the residents’ stories, “so everyone can understand better” what people had to go through to survive.

“With this event, we hope to bring pride, creativity in the women, and hope amid the recent calamities.”

According to Tacderas, Kraft Eden still managed to grow its business despite the storms and the global economic crisis.

“We were not affected by the financial crisis at all. We owe the success to the people who continue to be loyal to us,” he says.

Hosting this kind of activity is but appropriate for the country, he says, as the Philippines is the “gold standard in making cheese,” exporting products to China, Indonesia, and Australia, among others.

And the meaningful effort does not end with the hoped for record-setting event.

Tacderas says there are plans to put the collected recipes in a single cookbook.

“We’re very confident we can get at least 5,000 recipes. In a country that loves fiesta, boasting of various culinary traditions, [producing] 5,000 dishes may be a piece of, well, cheese,” he says.