Kesong puti
| Kesong puti | |
|---|---|
 | |
| Country of origin | Philippines |
| Region | Bulacan, Cebu, Laguna and Samar |
| Source of milk | Carabao (Philippine Water Buffalo) |
| Pasteurised | Yes |
| Texture | Soft |
| Aging time | 1 day |
 Related media on Commons | |
Kesong putî (lit. "white cheese" in Tagalog) is a soft, unaged, white cheese made from unskimmed carabao's milk, salt, and rennet.[1] 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 and Samar. In the Philippines, it is a popular breakfast fare eaten with the freshly baked local bread called pan de sal.
See also
References
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |
 | This Philippines-related article is a stub. You can help Wikipedia by expanding it. |