Randy Chandler
Filipino cheese, or Pinoy cheese, is not as well-known as cheeses from other countries, but it has a unique and delicious taste. The most popular type of cheese in the Philippines is Kesong Puti, a soft, unaged, white cheese made from unskimmed carabao milk, salt, and vinegar or citrus juices. It has a mildly salty and tart flavor and is often eaten with bread or rice cakes. Another popular type of Filipino cheese is the red wax-coated cheese, which is consumed during Christmas celebrations. Filipinos also use a lot of condensed milk and cheese in their sweets, creating a unique, sweet, and salty flavor profile.
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What You'll Learn
- Kesong puti is a soft, mildly salty and tart, unaged white cheese
- It is made from unskimmed carabao milk, salt, and vinegar or citrus juices
- It is usually sold wrapped in banana leaves
- Filipinos often have it for breakfast with hot chocolate or coffee
- It can be used in dishes like paella negra and ginataang pakô
Kesong puti is a soft, mildly salty and tart, unaged white cheese
Kesong puti is a Filipino soft, mildly salty and tart, unaged white cheese. It is made from unskimmed carabao milk, salt, and vinegar or citrus juices. Carabao milk is similar to cow's milk but is richer and creamier, with more fat and protein and less lactose, and it is also thinner in texture. The cheese is often eaten with toasted pandesal (the Philippines' local bread) with butter or wrapped in lumpia (spring roll) wrappers and then deep-fried. It can also be used in various dishes in Filipino cuisine, such as paella negra and ginataang pakô, or as a topping for Bibingka.
The process of making kesong puti involves heating (but not boiling) fresh strained carabao milk with salt, and then adding vinegar or citrus juices to induce coagulation. The curds are then strained and cut into small cubes, and left to stand to allow more moisture to seep out. This results in a higher yield of curds and a firmer type of cheese once pressed. The cheese is then wrapped in banana leaves and placed in the refrigerator overnight.
Kesong puti has a mild salty and tart flavour and little to no odour. It can be eaten fresh or grilled on a pan, and is commonly paired with bread or kakanin rice cakes. It is a popular breakfast or afternoon snack food in the Philippines, often served with hot chocolate or coffee.
Kesong puti is similar to Italian mozzarella di bufala, but it lacks the sour vinegary smell that characterises vinegar or citrus-based cheeses. When rennet is used as the coagulating agent, it more closely resembles buffalo mozzarella, and when an acidifying agent is used, it is similar to queso blanco or paneer. The texture can vary from almost gelatinous to pressed and firm, depending on the moisture content.
Kesong puti is a local delicacy in the Philippines, and its name translates to "white cheese" in Tagalog. It is a type of fresh cheese that is simple to make and does not require specialised equipment or ingredients.
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It is made from unskimmed carabao milk, salt, and vinegar or citrus juices
Kesong puti, or Filipino white cheese, is made from unskimmed carabao milk, salt, and vinegar or citrus juices. Carabao milk is similar to cow's milk but is richer and creamier, with a thinner texture. It is also more nutritious than cow's milk, with more fat and protein, and lower cholesterol and lactose.
To make kesong puti, the carabao milk is heated (but not boiled) with one to four teaspoons of salt, while being stirred constantly. The ideal temperature is around 72 to 75 °C (162 to 167 °F), as long as it does not reach 95 °C (203 °F). Higher temperatures will denature the proteins, resulting in slower or even no curdling. This also pasteurizes the milk, destroying pathogens and allowing the cheese to last longer.
Around a fourth of a cup of vinegar or citrus juices (or both) are then added to induce coagulation. It is left to curdle for around 30 minutes to an hour. The curds are strained with a cheesecloth, leaving a soft, gelatinous-like cheese. It can be further pressed and moulded to squeeze out more whey if a firmer cheese is desired. In commercial versions, the salt is usually added after the curdling.
Kesong puti has a mildly salty and tart flavour and little to no odour. It is usually sold wrapped in banana leaves and can be eaten fresh, grilled, or paired with bread or rice cakes. It is commonly eaten for breakfast or as a snack and can also be used in various dishes in Filipino cuisine, such as paella negra and ginataang pakô.
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It is usually sold wrapped in banana leaves
Kesong puti, or Filipino white cheese, is usually sold wrapped in banana leaves. The cheese is made from unskimmed carabao milk, salt, and vinegar or citrus juices, and sometimes rennet. Carabao milk is similar to cow's milk but is richer and creamier, and has more fat and protein, yet is lower in cholesterol and lactose.
The process of making kesong puti involves heating (but not boiling) fresh strained carabao milk with salt, and then adding vinegar or citrus juices to induce coagulation. The curds are strained with a cheesecloth and can be pressed and moulded to create a firmer cheese. The cheese is then wrapped in banana leaves and refrigerated overnight.
The banana leaves are prepared by cutting them into squares, and then softening them by passing them over an open flame or soaking them in hot water. About half a cup of cheese is then spooned into the middle of the banana leaf square, and the sides are folded over to create a small packet, which is then tied with banana leaf strings.
The banana leaf packaging serves a practical purpose, as it is used to store the cheese in the refrigerator. However, the process of unwrapping the banana leaves to access the cheese is also described as a delightful experience, adding to the pleasure of consuming the kesong puti.
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Filipinos often have it for breakfast with hot chocolate or coffee
Kesong puti, or Filipino white cheese, is a local delicacy in the Philippines. It is a soft, unaged cheese made from unskimmed carabao milk, salt, and rennet (a natural enzyme produced in the stomach of a carabao) or vinegar. Carabao milk is similar to cow’s milk but is richer and has a creamier aftertaste. The cheese has a mild salty and tart flavour.
Filipinos often have kesong puti for breakfast with hot chocolate or coffee. It is typically eaten with toasted pandesal, the Philippines' local bread, with butter. The cheese has a tendency to be a little salty, and the bread balances the taste. It can also be eaten with kakanin rice cakes, such as puto (steamed rice cakes) or bibingka.
Kesong puti is also used in various dishes in Filipino cuisine, including savoury dishes like paella negra and ginataang pakô, as well as sweet dishes like cheesecake made with local ricotta and mango. It can be purchased at the Sunday market in Legazpi, where vendors sell a spreadable mix of feta and homemade pesto called "Feta Filipina".
Filipinos have traditionally not been a nation of cheese-makers or consumers, largely due to the negative effects of heat and humidity on dairy products. However, this has been changing over the past decade, with innovative Filipino craftspeople learning the tricks of the trade and inventing new methods to deal with the tropical climate.
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It can be used in dishes like paella negra and ginataang pakô
Filipino cheese, or Pinoy cheese, is a local delicacy in the Philippines. The most popular variety is Kesong Puti, a type of fresh, salty cheese made from un-skimmed carabao's milk, salt, and rennet (a natural enzyme produced in the carabao's stomach) or vinegar. Carabao milk is similar to cow's milk but is richer and creamier, with a thinner texture.
While traditional Filipino dishes that contain cheese can be hard to find, it can be fun to experiment with old favourites by using local cheeses. For example, Kesong Puti can be used in dishes like Paella Negra and Ginataang Pakô.
Paella Negra, or black paella, is a dish that originated in Valencia, Spain. It is typically made with rice, squid, and lots of squid or cuttlefish ink, with additional ingredients like shrimp, bell peppers, and white wine. The secret to a tasty Paella Negra is the squid ink, which gives the dish its distinctive colour and earthy flavour.
Ginataang Pakô, on the other hand, is a Filipino dish that typically refers to food cooked with "gata" or coconut milk. It usually involves cooking shrimp, chicken, crab, or an assortment of vegetables in coconut milk. A common variant of Ginataang Pakô is a fish stew called Ginataang Isda, made with fish (commonly tilapia, yellowfin tuna, blackfin scad, or skipjack tuna) and leafy vegetables in coconut milk, along with garlic, ginger, onion, fish sauce or shrimp paste, and salt and pepper. The addition of vinegar to sour the broth is also a popular variation.
When used in dishes like Paella Negra and Ginataang Pakô, Kesong Puti can add a salty, chewy element to the dish, similar to mozzarella but without the stringiness.
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Frequently asked questions
Kesong puti, or Filipino mozzarella, is a type of fresh, soft, unaged, white cheese made from unskimmed carabao milk, salt, and vinegar or rennet. It is a local delicacy in the Philippines and is often eaten for breakfast or as a snack.
Kesong puti has a mildly salty and tart flavour and little to no odour. It can be grilled or eaten fresh and is often paired with bread, such as pandesal, or rice cakes.
To make kesong puti, fresh strained carabao milk is heated to around 72-75°C and mixed with salt. Vinegar or citrus juices are then added to induce coagulation, and the mixture is left to curdle for 30 minutes to an hour. The curds are strained and cut into small cubes, and the mixture is left to stand for another 15 minutes. This results in a firmer type of cheese once pressed.
