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Statements

Subject Item
dbr:Pot_cheese
rdf:type
dbo:Cheese owl:Thing dbo:Food wikidata:Q2095
rdfs:label
Pot cheese
rdfs:comment
Pot cheese is a type of soft, crumbly, unaged cheese. 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 and farmer 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, ricotta, and the Mexican queso blanco. In New York and its environs, it was frequently served in a bowl topped with cut-up vegetables. In Austria, Topfen (pot cheese) is another name for Quark.
dct:subject
dbc:Cow's-milk_cheeses
dbo:wikiPageID
1948853
dbo:wikiPageRevisionID
1089034150
dbo:wikiPageWikiLink
dbr:Fresh_cheese dbr:Cream_cheese dbr:Ricotta dbr:Quark_(cheese) dbc:Cow's-milk_cheeses dbr:Queso_blanco dbr:Cottage_cheese dbr:Farmer_cheese dbr:Mexico dbr:Hoop_cheese
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dbt:Cheese-stub dbt:More_citations_needed dbt:Reflist
dbo:abstract
Pot cheese is a type of soft, crumbly, unaged cheese. 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 and farmer 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, ricotta, and the Mexican queso blanco. In New York and its environs, it was frequently served in a bowl topped with cut-up vegetables. In Austria, Topfen (pot cheese) is another name for Quark. It is traditionally cut with a sun-shaped object known as a cheese cutter.
gold:hypernym
dbr:Type
prov:wasDerivedFrom
wikipedia-en:Pot_cheese?oldid=1089034150&ns=0
dbo:wikiPageLength
1141
foaf:isPrimaryTopicOf
wikipedia-en:Pot_cheese