About: Pot Cheese

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About: Pot Cheese Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

A soft, fresh cheese that is basically cottage cheese that is drained longer and therefore has a slightly drier texture.

Attributes	Values
rdfs:label	Pot Cheese Pot cheese
rdfs:comment	A soft, fresh cheese that is basically cottage cheese that is drained longer and therefore has a slightly drier texture. Pot cheese is a type of soft crumbly, unaged cheese. It is very simple to make and also highly versatile making it a very popular cheese but it may be hard to find in stores. Pot cheese is in the midway stage between cottage cheese and farmer's cheese. It is somewhat dry and crumbly but with a neutral, creamy texture and is very high in protein. It is most similar to cream cheese, ricotta, and the Mexican queso blanco. In Austria, Topfen (pot cheese) is another name for Quark. It is traditionally cut with a sun-shaped object known as a cheese cutter.
sameAs	dbr:Pot_cheese
dcterms:subject	Cow's-milk cheeses Fresh cheese
dbkwik:cheese/prop...iPageUsesTemplate	dbkwik:resource/lhlXMmm2sxneO7Iv3Ig4CA== dbkwik:resource/fjTgRGsa_bsPLG40lTCPVg==
abstract	A soft, fresh cheese that is basically cottage cheese that is drained longer and therefore has a slightly drier texture. Pot cheese is a type of soft crumbly, unaged cheese. It is very simple to make and also highly versatile making it a very popular cheese but it may be hard to find in stores. Pot cheese is in the midway stage between cottage cheese and farmer's cheese. It is somewhat dry and crumbly but with a neutral, creamy texture and is very high in protein. It is most similar to cream cheese, ricotta, and the Mexican queso blanco. In Austria, Topfen (pot cheese) is another name for Quark. It is traditionally cut with a sun-shaped object known as a cheese cutter.

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