‘pot’ cheeses are not the same as potted cheeses. The term has several applications. A traditional English pot cheese was a form of cottage cheese kneaded and moulded into small balls, and served fresh. The name is misleading, since the only pot used in making the cheese was the saucepan in which the milk was heated.
A Greek whey cheese, Mitzithra, made in much the same way as ricotta with the whey left over from feta, is sometimes known as pot cheese. There is also an Iranian pot cheese, panir kusei, which has greater claim to the name since it is enclosed in an earthenware pot, in which it is matured for several months.