Kesong puti

infobox Cheese
name = Kesong puti


country = Philippines
region = Laguna, Bulacan, Samar and Cebu
source = Carabao (Philippine Water Buffalo)
pasteurised = Yes
texture = Soft
againg = 1 day

Kesong puti (lit. "white cheese" [In various Philippine languages, "keso" (from Spanish "queso") means cheese and "puti" means white. And since the cheese is white, they call it "kesong puti", literally "white cheese".] ) or Filipino cottage cheese is a soft, fresh white cheese, made from unskimmed carabao's milk, salt and rennet. It has a soft and close texture, fresh and a bit salty taste though some commercial producers has a slight sour taste to it (due to the use of vinegar in place of rennet). This cheese originated from and is produced in the provinces of Laguna, Bulacan, Samar, and Cebu. In the Philippines, it is a favorite local breakfast fare and eaten together with the freshly baked local bread called "pan de sal".

Footnotes

ee also

*Paneer
*List of cheeses