Pandesal is a top-tier bread that Filipinos serve in their daily breakfast table. Its rich, fluffy texture and its fresh-from-the-oven aroma can make everyone crave for it every morning especially when there is a cup of hot coffee to pair it with. The breakfast experience becomes so much better when the pandesal is eaten with quesillo, a milky white cheese that Caviteños serve with bread.
Uniquely from Cavite, quesillo is made from carabao milk and is traditionally served while wrapped in banana leaves. In an article by Balay Cucina, it is described as the Filipino version of Italy’s ricotta.
CALABARZON Trends, on the other hand, says quesillo is different from other variants of white cheese because of is its texture. Unlike regular white cheese, quesillo is soft and creamy that melts in your mouth.
In her book “Philippine Fermented Foods: Principles and Technology,” Priscilla Sanchez wrote that the soft and creamy texture is attributed to the unique processes and ingredients of making quesillo.
Regular white cheese is usually coagulated by citrus, whereas, quesillos are from vinegar. Curd molds are also soaked with weak brine solution and this results to softer consistency. The regular white cheese is also fermented, thus, hard, which is why quesillo is better enjoyed as a pandesal spread.
Indeed, quesillo is one of the notable trademarks of Cavite. Not only did Caviteños create a unique product of their own, but they also excelled in transforming a regular white cheese into an all-time favorite staple enhancers.
- https://www.projectnoah.org/spottings/172046014
- https://www.eattoyourheartscontentbypierivera.com/2011/01/cavite-citys-quesillo.html
- https://www.facebook.com/CalabarzonTrends/posts/118344563179638
- https://balaycucina.com/kesong-puti-white-cheese-festival/
- Sanchez, Priscilla C. (2008). Philippine Fermented Foods: Principles and Technology. University of the Philippines Press.
