Pot cheese is a fresh cheese similar to cottage cheese. It is considered a low-fat cheese and often has no added salt. Another name for pot cheese is dry-curd cottage cheese. The name "pot cheese" is used because this type of cheese can be made in a pot on the stove.
"Pot-style" cottage cheese is also sold in stores and is usually a type of cottage cheese with larger curds and a thicker consistency.
If a recipe calls for pot cheese and you can't find it, try substituting in farmer's cheese, quark or ricotta cheese.
Fresh cheeses like pot cheese do not have a rind and are not aged for any significant period of time. The curds for some fresh cheeses are produced by adding rennet to the milk and some are thickened simply by culturing, or souring, the milk with acidity (citric acid, lemon juice, vinegar or buttermilk). Other types of fresh cheese include mozzarella, feta, cotija, halloumi, farmer's cheese and ricotta.
