🧀

Kesong Puti

FreshBuffalo MilkPhilippines

Filipino white cheese made from carabao milk.

Aging Time

0 days+

Style: Fresh
Milk: Buffalo
Origin: Philippines
Ripening: Unaged

Tasting Board

Texture

Soft, slightly crumbly

Flavor

Mild, salty

Nutrition (per 100g)

Calories	kcal
Protein	g
Total Fat	g
Saturated Fat	g
Sodium	mg
Calcium	mg

Tasted it? Add your notes.

Notes are saved to your personal cheese library, next to the recipes you’ve bookmarked.

Your rating

What did you notice?

Free account required

If you like Kesong Puti

Browse all cheeses

Same style and milk

Mozzarella di Bufala Campana

Fresh · Italy

The protected buffalo-milk Mozzarella of south-central Italy, and the benchmark against which cow-milk versions are judged. Water buffalo milk carries considerably more fat than cow milk, which gives the cheese its weight and its slight muskiness; the specification fixes a floor of 52% fat on dry matter and a ceiling of 65% moisture. Freshness is written into the rules as well — milk has a 60-hour window between milking and the start of the make. The cheese is correspondingly fragile in distribution: quality falls away within days, so wheels shipped long distances frequently arrive mushy, watery, or already souring. Producers outside Italy, notably several grass-fed buffalo herds in Colombia, have built a reputation on air-freighting cheese that clears customs roughly two days after it leaves the vat.

🧀Same style and milk

Dadiah

Fresh · Indonesia

Traditional fermented buffalo milk product from the Minangkabau people of West Sumatra. Set in bamboo tubes which provide natural lactic bacteria. One of the few indigenous Southeast Asian dairy products.

🧀Same style and milk

Karish

Fresh · Egypt

Traditional Egyptian acid-set skim milk cheese. Low in fat and high in protein, made from buffalo or cow milk. Popular among rural communities as an everyday protein source.

🧀Same style and milk

Surti Paneer

Fresh · India

Traditional fresh cheese from Surat, Gujarat, made by coagulating buffalo milk with whey. Distinctive for its softer, more porous texture compared to standard paneer.

🧀Same style and milk

Topli nu Paneer

Fresh · India

Basket-set cheese from Surat, Gujarat, made by setting buffalo milk with rennet in small wicker baskets. Named "topli" (basket) for its distinctive mold. A Gujarati specialty.

Same style

Burrata

Fresh · Italy

Burrata takes a stretched-curd shell and fills it with stracciatella — shreds of the same curd loosened in cream. The result behaves less like a cheese than a container of one: a good burrata is so thin-skinned and so full that it can split while being handled. The protected version is exacting about the filling, requiring the curd to be pulled apart by hand into hair-fine irregular strands rather than chopped, because mechanical processing collapses the texture into paste. It is arguably the most perishable cheese in commercial distribution. Puglian custom is to eat it within hours of the make, and although careful packing can stretch the window to a few weeks, the qualities worth having — clean sweet milk and a light salt finish — fade long before it actually spoils.

Add to Your Library

Save Kesong Puti to your personal cheese library. Track your tasting notes, bookmark recipes, and build your collection.

Start Your Cheese Making Journey

Join thousands of cheesemakers who use Curd Lab to discover, make, and perfect artisan cheeses.

Get Started FreeFree forever. No credit card required.