SC - noodles with sugar
lilinah at earthlink.net
lilinah at earthlink.net
Thu Feb 1 21:07:07 PST 2001
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
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