SC - noodles with sugar

[lilinah at earthlink.net]

Lord Stefan li Rous wrote:
>Adamantius answwred me with:
>>  Stefan li Rous wrote:
>>  > What's "pot cheese"? Is this a particular type of cheese? Or is it a
>>  > soft cheese packed into a pot, perhaps?
>>
>>  The latter. For practical purposes, interchangable with cottage cheese
>>  or crowdie.
>
>The cheese I've seen packed in pots that I was thinking of were various
>types of cheddar cheese or port wine cheese, which I guess is a cheddar.
>These are in a pottery pot about 4 inches in diameter and 4 tall or
>maybe a little smaller. That doesn't sound much like cottage cheese.

No pot cheese i've ever seen was sold in a pot; it was sealed in 
plastic wrap. No similarities with any kind of cheesey spready stuff 
in a pot.

>So you're saying a young cheese rather than an aged one such as cheddar?
>I know there is more to cheddaring than ageing but this seems to be the
>biggest differance.

Pot cheese is a fresh cheese, not an aged cheese.  It's soft white 
curds like cottage cheese, but without the cream, so it's a bit dry. 
Farmer cheese is rather similar. Both pot cheese and farmer cheese 
when i've bought them have been packed in a plastic bag.

I can't remember the difference between pot cheese and farmer cheese, 
whatever it is, it isn't very great.

Earlier today Devra the Baker said:
>  The dictionary says that it's cottage cheese, and gives as synonyms
>  "Dutch cheese...smearcase..." but it's not really cottage cheese. More like
>  an uncreamed cottage cheese, with slightly larger curds.  It's also similar
>  to farmer cheese, but farmer cheese is curds lightly pressed together,
>  rather than loosely filling a cup.

Anahita