Talk:Pot cheese

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Merge[edit]

Because at best it is a local variety of Quark. FlagSteward 11:46, 26 September 2007 (UTC)[reply]

Agreed, should be merged. -- Sander Säde 11:50, 26 September 2007 (UTC)[reply]

In the United States, I believe Pot Cheese and Farmers Cheese are the same thing, something very different than Quark. The Quark article has a lot of problems (it seems to be describing at least two different things) but I don't think mixing "Pot Cheese" with "Quark" is going to help. :-) Thomas144 22:00, 9 October 2007 (UTC)[reply]

According to various online dictionaries, "pot cheese" is really just a regional term for "cottage cheese" in the United States at least. Thomas144 22:10, 9 October 2007 (UTC)[reply]

Those online dictionaries are wrong then. I remember growing up (1960's) and my mom (we lived in the Bronx, NYC) specifically buying "pot cheese" for a recipe instead of "cottage cheese". It made a difference to the recipe due to the consistancy and saltiness of the cheeses involved. Pot cheese had to be bought in the deli instead of a grocery store or supermarket. GeekGirl42 (talk) 18:40, 10 June 2009 (UTC)[reply]

Yes, it's anecdotal, but I remember that too growing up. I wonder if it was a certain kind of cottage cheese, or something entirely different. If we could find it in a store, that may help :) Luminifer (talk) 16:17, 23 September 2009 (UTC)[reply]

Some recipes that require pot cheese specifically (for 'noodles and pot cheese': [1] [2] [3] [4] It is apparently somewhere between farmer's cheese and cottage cheese. Luminifer (talk) 16:20, 23 September 2009 (UTC)[reply]

A "Sun-Shaped" Cheese Cutter[edit]

The article mentions a "sun-shaped object known as a cheese cutter." Does anybody know what "sun-shaped cheese cutter" means? (Google Images doesn't, and neither do I.) Paulburnett (talk) 16:57, 14 June 2013 (UTC)[reply]