Pot Cheese is a white, soft, crumbly cheese. Pot Cheese is in between Cottage Cheese and Farmer Cheese. Cottage Cheese that has more of its whey drained off becomes Pot Cheese and Farmer Cheese is even drier than Pot Cheese. Pot Cheese is unaged, and should be eaten within a few days of making it.
Pot Cheese may be difficult to find in grocery stores, but it is one of the easier cheeses to make and can be made at home. The only specialty item you need is some cheese cloth.
The video below, originally from foodwishes.com, shows how to make Fromage Blanc, which some people consider to be the same thing as Pot Cheese. The video uses 1 quart fresh, whole milk, 1 cup active-culture buttermilk, 2 tsp lemon juice or white vinegar, and 3/4 tsp salt. There's also another recipe here
Other similar cheeses include Quark Cheese and Queso Blanco.
Where to buy
Pot Cheese is easy to make, hard to find. Small, specialty dairies may be the best place to find it commercially.
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