Kesong puti is a Filipino soft, unaged, white cheese made from unskimmed carabao milk and salt curdled with vinegar, citrus juices, or sometimes rennet. It can also be made with goat or cow milk. It has a mild salty and tart flavor. When an acidifying agent is used, it resembles queso blanco or paneer. When rennet is used, it resembles buffalo mozzarella. Moisture content can also vary, ranging from almost gelatinous to pressed and firm. It can be eaten as is, paired with bread, or used in various dishes in Filipino cuisine. It is usually sold wrapped in banana leaves.
The name, also spelled quesong puti, is Tagalog for "white cheese" and is its name in the provinces of Laguna and Bulacan. In Cavite it is known as kesilyo (also kasilyo or quesillo); while in northern Cebu it is known as queseo or kiseyo.