Kesong puti

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Kesong puti is a type of Filipino white cheese made from unskimmed carabao's milk, salt, and rennet. It is a soft, white, and unripened cheese that is similar to queso blanco and paneer. Kesong puti is a traditional cheese in the Philippines and is commonly consumed for breakfast or as a snack.

History

The production of kesong puti dates back to the Spanish colonial period in the Philippines. The name "kesong puti" literally translates to "white cheese" in Tagalog. It has been a staple in Filipino households, particularly in the provinces where carabao milk is more readily available.

Production

Kesong puti is traditionally made by curdling fresh carabao's milk with rennet, a natural enzyme. The curds are then drained and pressed to remove excess whey. The resulting cheese is soft and has a mild, slightly salty flavor. Some modern variations may use cow's milk or a mixture of cow's and carabao's milk.

Consumption

Kesong puti is typically eaten fresh and is often paired with pandesal, a type of Filipino bread roll. It can also be used in various dishes, such as ensaymada, a sweet, cheesy bread, or as a topping for salads and pasta. In some regions, it is enjoyed with a drizzle of honey or sugar.

Cultural Significance

Kesong puti holds cultural significance in the Philippines, particularly in the provinces of Laguna and Bulacan. These areas are known for their high-quality kesong puti, and local festivals often celebrate this traditional cheese. The annual Kesong Puti Festival in Santa Cruz, Laguna, showcases the importance of this cheese in Filipino culture.

Nutritional Information

Kesong puti is a good source of protein and calcium, essential nutrients for bone health. However, it is also high in fat and sodium, so it should be consumed in moderation as part of a balanced diet.

See Also

• Filipino cuisine
• Carabao
• Queso blanco
• Paneer
• Pandesal