Pot cheese, the Glossary
Pot cheese is a type of soft, crumbly, unaged cheese.[1]
Table of Contents
7 relations: Cottage cheese, Farmer cheese, Hoop cheese, Mexico, Quark (dairy product), Types of cheese, White cheese.
Cottage cheese
Cottage cheese is a curdled milk product with a mild flavour and a creamy, heterogeneous, soupy texture, made from skimmed milk.
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Farmer cheese
American-style farmer cheese (also farmer's cheese or farmers' cheese) is pressed curds, an unripened cheese made by adding rennet and bacterial starter to coagulate and acidify milk. Pot cheese and farmer cheese are cheese stubs.
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Hoop cheese
Hoop cheese is a traditional cow's milk cheese that was common in the Southern United States from the early to mid 1900s. Pot cheese and Hoop cheese are cow's-milk cheeses.
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Mexico
Mexico, officially the United Mexican States, is a country in the southern portion of North America.
Quark (dairy product)
Quark or quarg is a type of fresh dairy product made from milk.
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Types of cheese
There are many different types of cheese.
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White cheese
White cheese includes a wide variety of cheese types discovered in different regions, sharing the sole common characteristic of their white hue. Pot cheese and white cheese are cow's-milk cheeses.
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