Pot Cheese is very hard to find now. A soft, fresh cheese, it was basically a higher-fat, slightly salty dry-curd Cottage Cheese, with large curds, sold in small tubs or pots.
You may find dry-curd Cottage Cheese these days that is also labelled “pot style.”
Dry-curd Cottage Cheese, preferably a higher-fat one. Not regular Cottage Cheese or Ricotta (too moist).