I love cheese and it's a pity, the Philippines is not a cheese country. But I keep dreaming about someday having honest to goodness cheese uniquely and distinctly produced from the Philippines. It seems kesong puti is the only really local cheese. I keep wondering why kesong pity has not been developed beyond what it currently is. So, if anybody out there has the same love for cheese as I have and wants to collaborate efforts to work on kesong puti, I'd like to be involved.
Cheese Business