pot cheese


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pot cheese

n.
1. A soft white cheese that is similar to cottage cheese but drier because most of the whey has been removed.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

pot cheese

n
(Cookery) US a type of coarse dry cottage cheese
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

pot′ cheese`



n.
a dry-textured form of cottage cheese.
[1805–15]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.

Pot cheese

Very similar to cottage cheese, except that it was drier.
1001 Words and Phrases You Never Knew You Didn’t Know by W.R. Runyan Copyright © 2011 by W.R. Runyan
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.Pot cheese - mild white cheese made from curds of soured skim milkpot cheese - mild white cheese made from curds of soured skim milk
cheese - a solid food prepared from the pressed curd of milk
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
For generations before me, Jews across Central and Eastern Europe shared my devotion to starch and cream, serving egg noodles mixed with pot cheese as a quick, satisfying meal.
Central and Eastern Europeans added a new kind of cheese: quark, a form of farmer's or pot cheese, with large curds and a tangy flavor.
Cheesy seafood gratin Serves 2 Ingredients 2 tsp olive oil 3 leeks, halved and thinly sliced Small pack parsley, finely chopped 250g fish pie mix (ours contained haddock and salmon) 2 tsp wholegrain mustard 350ml pot cheese sauce Wholemeal bread, to serve Method 1 Heat oven to 200C/180C fan/Gas 6 and heat the oil in a large frying pan.