Bushra Griffith
Pot cheese is a soft, crumbly, and unaged cheese with a mild flavour and a creamy texture. It is a versatile cheese that can be used in a variety of dishes, from breakfast to desserts. While it is simple to make at home, it may be difficult to find in stores. In New York, it was once available at Fairway Market and Waldbaums, but its availability seems to have become limited. Amazon also offers pot cheese for purchase online. For those in the Bronx, a distributor in Brooklyn, Natars NY Food Corp, sells 5-pound pot cheese.
| Characteristics | Values |
|---|---|
| Type of cheese | Soft, crumbly, unaged cheese |
| Similarity to other cheeses | Cottage cheese, farmer cheese, Mexican queso blanco |
| Taste | Mild with a slight tang |
| Milk type | Raw or pasteurized |
| Availability | May be hard to find in stores; available on Amazon; previously available at Fairway Market in Pelham Manor, Waldbaums, and Zabar's |
| Price | $15 for 5 lbs |
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What You'll Learn
Making pot cheese at home
To make pot cheese, you can use raw or pasteurized milk, but avoid ultra-pasteurized varieties as they do not form curds well. Heat the milk to 86°F on the stove, managing the heat to keep it gently warmed. You can then add a starter culture, followed by rennet to form the curds. Alternatively, you can use an old-fashioned recipe that uses readily available ingredients like sour cream, buttermilk, lemon juice, or vinegar to acidify the milk and start curd formation. If using this method, heat the milk to just below boiling (around 195°F) before adding the acidifying ingredient.
Once the curds form, separate them from the whey, rinse them, and lightly salt them. Then, pour the curds into a cheesecloth-lined colander to drain for at least an hour, or until they reach your desired consistency. You can adjust the draining time to control the moisture level of your pot cheese.
Fresh pot cheese should be stored in an airtight container in the refrigerator and consumed within four to five days. It does not freeze well. You can use your homemade pot cheese in recipes that call for cottage cheese, but you may need to adjust the liquid content or add a little cream or milk to match the consistency of cottage cheese.
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Buying pot cheese online
Although it is possible to make pot cheese at home, there are a few options for buying it online. Amazon.com offers a 1-pound pack of pot cheese in the grocery and gourmet food section. However, it is always good to check the product details and reviews before placing an order.
In the past, some New York residents could buy pot cheese at Waldbaums, Fairway Market, or Zabar's, but these options may no longer be available. Friendship, the producer of the cheese sold at Zabar's, has discontinued making it.
If you are looking for a distributor or a gourmet cheese shop, Natars NY Food Corp in Brooklyn and Murray's Cheese in Bleeker or Grand Central, New York, may be worth considering.
It is important to note that pot cheese is a soft, crumbly, and unaged cheese that falls between cottage cheese and farmer cheese in terms of dryness and crumbliness. It is similar to Mexican queso blanco and Austrian Topfen or Quark. Due to its simplicity in making and versatility in usage, it is a popular cheese, but it may be challenging to find in stores.
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Buying pot cheese in New York
New York is a haven for cheese lovers, with a diverse range of options to satisfy any palate. When it comes to buying pot cheese specifically, there are several places you can try in the city.
One option is to visit Murray's Cheese, a well-known cheese shop in New York with multiple locations. Murray's has been in business since 1962 and is one of the largest cheese retailers in the country. They offer a vast selection of cheeses, including hundreds of varieties at their flagship location. You can find Murray's Cheese in the West Village, Greenwich Village (254 Bleecker Street), and Grand Central Station. They also have a sizable outpost in Kroger stores throughout the country. In addition to cheese, Murray's provides a range of charcuterie and condiments, making it a one-stop shop for all your gourmet needs.
Another option for purchasing pot cheese in New York is Fairway Market, a well-known grocery store with multiple locations. One of their stores in Manhattan may still stock pot cheese, as suggested by a comment on itscheese.com. Fairway Market is known for curating an excellent cheese selection, so it is worth exploring their other cheese options even if pot cheese is not available.
If you're specifically looking for a 5-pound quantity of pot cheese, you can try contacting Natars NY Food Corp in Brooklyn. According to a comment on itscheese.com, they sell pot cheese for a reasonable price. Their address is 17 53rd Street, Brooklyn, and their phone number is 718-439-3900.
For those open to exploring other cheese options beyond pot cheese, New York offers a plethora of choices. The Essex Street Market, one of the last remaining public markets, boasts over 20 independent specialty stores, including Saxelby Cheesemongers, which focuses solely on American farmstead cheese. Chelsea Market, located in the downstairs annex, is another excellent option, featuring Italian selections at Buon'Italia and locally made charcuterie at Dickson's Farmstand Meats. The French Cheese Board in Soho is dedicated to all things French, offering celebrated cheeses, decadent butters, and elegant mustards.
New York's cheese scene extends beyond Manhattan, with worthy cheese shops in every borough and neighborhood. Brooklyn, for example, is home to the famous Bedford Cheese Shop, known for its fine cheeses from around the world and friendly, knowledgeable staff.
Whether you're a shopper, a learner, or a diner, New York has something for every type of cheese enthusiast. From specialty markets to gourmet shops and local grocers, the city is a melting pot of cheese varieties and experiences.
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Substitutes for pot cheese
Pot cheese is a type of soft, crumbly, and unaged cheese. It is similar to cottage cheese, but with a drier consistency. It is also comparable to Mexican queso blanco and Austrian quark or Topfen. If you are unable to find pot cheese, there are several suitable substitutes that you can use instead, depending on the intended use.
If you are looking for a substitute for pot cheese in recipes that require a creamy texture, such as spreads or dips, you can consider using ricotta cheese. Ricotta is an Italian fresh cheese with a rich, creamy, and slightly sweet flavour. It has a grainy texture similar to that of pot cheese and can be used in similar ways, such as in dips or as a topping for fresh fruit. However, it is important to note that ricotta has a higher moisture content than pot cheese, so you may need to adjust the liquid in your recipe accordingly.
Another potential substitute for pot cheese is cottage cheese, which belongs to the same category as pot cheese and has a similar flavour and texture. Cottage cheese can be used as a substitute in recipes that call for a creamy element, such as spreads or dips, or as a topping for toast or snacks. Like ricotta, you may need to adjust the liquid in your recipe to account for the higher moisture content of cottage cheese compared to pot cheese.
For those who are looking for a vegan or dairy-free substitute for pot cheese, silken tofu is a great option. Silken tofu has a similar consistency to ricotta cheese and can be used in both sweet and savoury dishes. It is a popular choice among those who follow a vegan or dairy-free diet and can be flavoured with herbs and spices to suit your taste preferences. Ordinary tofu is also an option, although it has a denser and tougher texture than silken tofu, so it may not be suitable for all recipes.
Finally, if you are looking for a substitute with a similar flavour profile to pot cheese, fresh goat cheese is a good option. Goat cheese has a mild, slightly tart flavour and a rich and creamy texture. It can be used as a substitute for pot cheese in recipes that call for a fresh cheese, such as toppings for fresh fruit or desserts. It is also suitable for those who cannot consume cow's milk products but still want to enjoy a cheese-like ingredient in their recipes.
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Serving suggestions for pot cheese
Pot cheese is a type of soft, crumbly, unaged cheese. It is similar to cottage cheese but with a drier consistency as it is drained of more whey. It is also somewhat similar to farmer cheese, although pot cheese is drier and crumblier. It is quite easy to make at home, but it may be hard to find in stores.
Pot cheese is very versatile and can be served in a variety of ways. Here are some serving suggestions:
- For breakfast or as a snack, serve it with fresh fruit or on top of toast drizzled with honey.
- Use it as a filling for sweet cheese pastries, such as home-style blintzes or a cheesecake.
- Add it to casseroles or a reduced-fat lasagna to give them a creamy texture.
- Toss it into a salad or use it as a dip for raw vegetables.
- Season it with fresh herbs and bake it into a quiche or an omelet.
- Use it as a secret ingredient to keep cookies and brownies moist.
- In New York, it is common to serve pot cheese in a bowl topped with cut-up vegetables.
- In Austria, pot cheese, known as Topfen, is traditionally cut with a sun-shaped cheese cutter.
If you are unable to find pot cheese in stores, you can make it at home using raw or pasteurized milk, or you can purchase it online from Amazon.com. You can also substitute pot cheese with cottage cheese, ricotta cheese, or farmer cheese in recipes, although you may need to adjust the amount of liquid in your recipe.
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Frequently asked questions
You can buy pot cheese from some specialty cheese shops, such as Murray's Cheese in Bleeker or Grand Central, or online at Amazon.com.
If you live in New York, you can try Fairway Market in Manhattan or Natars NY Food Corp, a distributor in Brooklyn. You can also try Zabar's, which used to stock Friendship's fresh pot cheese.
Pot cheese may be hard to find in stores in North Carolina. You can try ordering it online from Amazon or making it at home.
To make pot cheese at home, you can use raw or pasteurized milk. Heat the milk to 86°F, add a starter culture, and then add rennet to form curds. Alternatively, you can use sour cream, buttermilk, lemon juice, or vinegar to acidify the milk. In this case, heat the milk to just below boiling before adding the acidifying ingredient. Once the curds form, separate them, rinse them, lightly salt them, and drain them in a cheesecloth-lined colander for at least an hour.
