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You are here: Home / Dairy / Cheese / Soft Cheeses / Fresh Cheeses / Pot Cheese

Pot Cheese

This page first published: Apr 11, 2004 · Updated: Jun 23, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

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.”

Substitutes

Dry-curd Cottage Cheese, preferably a higher-fat one. Not regular Cottage Cheese or Ricotta (too moist).

Tagged With: American Cheeses, American Food

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