Kesong putî (lit. "white cheese" in Tagalog) is a soft, unaged, white cheese made from unskimmed carabao's milk, salt, and rennet. Comparable to cottage cheese, queso blanco, and paneer, kesong putî 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, Bacolod and Samar. In the Philippines, it is a popular breakfast fare eaten with the freshly baked local bread called pan de sal.