Kesong puti (lit. "white cheese" in Tagalog) or Philippine fresh cheese is a soft, white cheese, similar to cottage cheese, made from unskimmed carabao's milk, salt and rennet. It has a soft, close texture and slight salty taste. Some commercial versions are slightly sour due to the use of vinegar in place of rennet. This cheese originated from and is produced in the provinces of Bulacan, Cebu, Laguna and Samar. In the Philippines, it is a popular breakfast fare eaten with the freshly baked local bread called pan de sal.