Dangke vs Kesong puti
Dangke
Facts
- Texture
- Soft
- Type
- Fresh
- Rind
- No rind
- Country
- Indonesia
Dangke is a traditional fresh cheese from Indonesia. Makers heat fresh milk and curdle it with sap from papaya, not with animal rennet. The curds are soft, mild, and a little chewy, closer to a firm fresh curd than to a long-aged wheel. Banana leaves often wrap the pieces after a short rest in brine. It is a local food, sold and cooked in ordinary Indonesian meals.
Kesong puti
Facts
- Milk
- Water buffalo
- Texture
- Soft
- Type
- Fresh
- Rind
- No rind
- Country
- Philippines
Kesong puti is a soft fresh cheese from the Philippines, and the traditional milk is carabao milk, from the water buffalo. The name means white cheese. The curds are mild, salty, and a little tart, with a moist texture that can be spooned or sliced. Many pieces are wrapped in banana leaves, which add a faint leafy smell. It is an everyday cheese, not a long-aged wheel with a rind.