In Austria, the name "Topfen" (pot cheese) is common. Toast, pot cheese, and Bar-le-Duc. Pot cheese is a type of soft, crumbly, unaged cheese. Pot cheese is in the midway stage between cottage cheese and farmer cheese. In Austria, "Topfen" (pot cheese) is another name for "Quark". Pot cheese or farmer's cheese is suggested as a substitute for the "tvorog".