Kesong Puti “soft white cheese”, has been known to be a favourite delicacy since the Spanish era. The making of kesong puti is a tradition preserved that has been passed on from generation to generation. Kesong Puti in Sta. Cruz Laguna is known to be the best in the country and they are proud to have maintained the original process of making this cheese.
Having to extract the milk from a native carabao by hand is something that they still do. The fresh milk will then be mixed with coagulant rennet that comes from the lining of a young carabao’s stomach that causes its sour taste. Salt is then added to the curd to taste. The mixture will then be poured in a circle shaped banana leaf to mould. This process and packaging is still the well sought and preferred kesong puti by most buyers.
Kesong Puti can last for about 3-4 days when placed in a refrigerator. Best be eaten with a pandesal or hot bread. 5-6 days after, kesong puti can still be enjoyed by frying it in oil.
“Kainan. Kasiyahan. Kalikasan. Kalinangan.” is this year’s theme. The very first Kesong Puti Fiesta was celebrated last March 17, 2010 in Barangay Bagombayan, Sta. Cruz, Laguna. The fiesta merely focuses on giving the people a time to enjoy each other and an opportunity to showcase their pride… the kesong puti.
Games such as Todo-Todo Gatasan (milking of the Carabao), walkaton (a race where people not only have to run/walk to the finish line, but they have to carry a traditional “pingga” on their shoulders… a bamboo stick where kesong puti are placed on both ends that are used to deliver or transport the soft white cheese), “ipasa ang keso” (soft white cheese relay), and “paramihan ng pagbalot ng kesong puti” are the highlights of the event.
Having Kesong Puti exported at this time is still in the process of studies and trials. Though, there is a kesong puti produced that can last for a week that is moulded and placed in a plastic bottle. Though it lasts longer, the quality of its taste is still not as good as the traditional one. Further studies are still being done up to this time.
