Making Murrah Buffalo’s white cheese
- Food, Research -
By Izah Morales
INQUIRER.net
WHAT is hot pandesal without the yummy melted cheese for breakfast? Cheese has been the partner of pandesal that satisfies one’s hungry stomach.
According to cheese.com, there are at least 670 different cheeses around the world (at least based on its database) and it can be differentiated by the type of milk and type of animal used. One of them is the white cheese from the Murrah buffalo’s milk.
According to Philippine Carabao Center (PCC) science research specialist Mina Abello, the white cheese from the buffalo’s milk is richer in nutritional value than the yellowish white cheese from cow’s milk. There is more fat, protein, and calcium in buffalo’s milk than in cow’s milk.
When I first tasted white cheese wrapped in banana leaves, I promised myself not to taste it again for it was sour. But when I visited the PCC in Munoz, Nueva Ecija and tasted their white cheese, I was surprised by its milky taste with a bit of saltiness.
