Pot cheese is a type of soft crumbly, unaged cheese

Cheese

Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....

. It is very simple to make and also highly versatile making it a very popular cheese but it may be hard to find in stores. Pot cheese is in the midway stage between cottage cheese

Cottage cheese

Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity, giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from...

 and farmer's cheese. It is somewhat dry and crumbly but with a neutral, creamy texture and is very high in protein. It is most similar to cream cheese

Cream cheese

Cream cheese is a soft, mild-tasting, white cheese with a high fat content. Traditionally, it is made from unskimmed milk enriched with additional cream....

, ricotta

Ricotta cheese

Ricotta is an Italian dairy product made from sheep milk whey left over from the production of cheese. Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein...

, and the Mexican

Mexico

The United Mexican States , commonly known as Mexico , is a federal constitutional republic in North America. It is bordered on the north by the United States; on the south and west by the Pacific Ocean; on the southeast by Guatemala, Belize, and the Caribbean Sea; and on the east by the Gulf of...

 queso blanco

Queso blanco

Queso blanco, along with other similar cheeses including queso fresco, is a creamy, soft, and mild unaged white cheese that originated in Spain and spread to Mexico and other American countries...

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In Austria, Topfen (pot cheese) is another name for Quark

Quark (cheese)

Quark is a type of fresh cheese, also known as tvorog , topfen , biezpiens , and varškė . It is made by warming soured milk until the desired degree of denaturation of milk proteins is met, and then strained...

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It is traditionally cut with a sun-shaped object known as a cheese cutter.