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It all started in a tiny kitchen of a humble home in Nueva Ecija. Mama Jessie learned how to make kesong puti (or white cheese) from her grandmother using fresh carabao’s milk. The recipe was passed on from one generation to another, and eventually to Mama Jessie’s daughter, Marivic, who initially made the special cheese for just family and friends. Eventually, through word of mouth, more and more people began regularly ordering — which inspired Marivic to turn the hobby into a business in 2000.

The recipe has stayed in the family for decades and has made it into the shelves of well-known deli stores, bazaars, and dishes of esteemed restaurants all over the Philippines.

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