Quark (cheese)

Quark is a type of fresh dairy product made by warming soured milk until the desired degree of curdling is met, and then straining it. It is a traditional food in the cuisines of Germany, Austria, Switzerland, Netherlands, Belgium, Norway, Sweden, Finland, Estonia, Latvia, Lithuania, Poland, Slovakia, Czech Republic, Hungary, Romania, Russia, Ukraine, and Belarus.

History

The origins of quark trace back to the Middle Ages, when it was widely consumed across Northern Europe. It is thought to have originated in the Germanic regions of Europe.

Production

Quark is produced by warming soured milk until the desired degree of denaturation of milk proteins is met, and then strained. The process is similar to the production of cottage cheese.

Nutritional Value

Quark is high in protein, and low in fat. It is also a good source of calcium and vitamin B2.

Uses

Quark is often used as a spread on bread and rolls. It is also used in cooking and baking, particularly in cheesecake and quiche recipes. In some countries, it is also used as a base for dips and salad dressings.

Varieties

There are several varieties of quark, including low-fat, non-fat, and full-fat versions. Some versions are also flavored with herbs, spices, or fruit.

See Also

• Cheese
• Dairy product
• Cottage cheese