Compared to cheeses like cheddar and parmesan, kesong puti may seem bland, if not tasteless. But it makes up for its lack of flavor with a high melting point—kesong puti holds its shape when pan-fried, forming a toasty crust and a soft, oozing interior.
Kesong puti literally means "white cheese". This Filipino cottage cheese is made from the milk of carabao, goat, or cow, and is often packaged in banana leaves. It's soft and squishy, and tastes mildly salty and sour. Because it is unaged, kesong puti has little to no odor.
While warm, dress your kesong puti with a honey and flaky salt. This transforms the humble cheese into a lavish sweet-salty snack. It's an approach inspired by Middle Eastern halloumi, a similar semi-firm, squeaky cheese. Chili flakes and lemon juice add an exciting zip.
Fry kesong puti: Heat extra virgin olive oil in a nonstick pan over medium heat. Once oil is hot, add kesong puti and sear on one side until golden brown, 2–3 minutes. Flip and sear the other side, another 2–3 minutes.
Plate and serve: Divide kesong puti between toasted pandesal slices. Drizzle cheese honey and season with chili flakes, salt, and a squeeze of lemon. Serve immediately.
Use maple syrup in place of honey. You can also coat one side of the kesong puti with brown sugar, sear, and serve with the sugar side up.
