Kesong puti (lit. "white cheese" in Filipino) or Filipino fresh cheese is a soft, 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.