[Sca-cooks] help with cheese

[Phil Troy / G. Tacitus Adamantius]

On Jul 21, 2006, at 10:28 AM, Devra at aol.com wrote:

> There used to be a kind of cheese available here in NYC called 'pot  
> cheese'
> when I was a kid (baaaa) It was what was called for in our  
> cheesecake recipe -
> a  bit drier than farmer cheese IIRC.  Haven't looked for it in  
> many years
> though.
>     Devra

Up until the 1960's or so, real delicatessens (and other markets with  
human employees who weighed out and wrapped foods to order) sold pot  
cheese in bulk. As I recall, the main difference between it and  
cottage cheese was that it had no added milk or cream -- cottage  
cheese is basically curds drained of whey and re-moistened with cream  
or milk. Pot cheese may be dryer than farmer cheese, but it's a  
little less cohesive.

Adamantius (who grew up one county/borough away from Devra)