Pot White Cheese
Having become popular in our country lately, pot cheese stands out as a nice option for those seeking for different white cheese tastes. As can be understood from its name, pot cheese is not subjected to pressure during production unlike many other cheese types. The water that is formed during cheese production is left to filtrate on its own, which gives the unique loose texture to the pot cheese rather than brick structure of normal white cheese.
Pot cheese is commonly used not only in our country but also the Western countries. The term ‘pot cheese’ dates back to 1800s (Quoted). Offered in 250g, 500g, and 1000g portions, Pot Cheese will add taste to your tables and provide you with an exceptional breakfast pleasure.