Cottage cheese vs Pot Cheese
Cottage cheese
Facts
- Milk
- Cow
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- United States
Cottage cheese is fresh cow's-milk curd kept in soft lumps, usually in a creamy dressing. The name points to farm kitchens, where people made a simple cheese from milk they had on hand.
Pot Cheese
Facts
- Texture
- Semi-hard
- Rind
- No rind
- Country
- Iran
- Place
- Urumia
Pot cheese is a traditional cheese from Urumia, in Iran. Makers pack salted curd into a pot or jug, then leave it to ripen, often in the ground, until the paste turns savory and aromatic. It is not a fresh pot of uncured curds. The ripe cheese is known for a strong smell and a salty taste, and the texture can be firm, crumbly, or almost powdery. Households in the area still make it, and it also appears in local markets.