Quark cheese

Quark Cheese

Quark cheese is a type of fresh cheese produced in many parts of Europe. It is a staple in the cuisines of Germany, Austria, Switzerland, and the Nordic countries. Quark cheese is known for its soft, creamy texture and mild, slightly tangy flavor.

History

The origins of quark cheese can be traced back to the Middle Ages, when it was commonly made in monasteries. The name "quark" is derived from the German word "Quark", which originally meant "curd" or "cheese".

Production

Quark cheese is made by warming soured milk until the desired degree of denaturation of milk proteins is met, and then strained. The process is similar to the making of yogurt, but quark cheese is not fermented.

Nutritional Value

Quark cheese is high in protein, low in fat, and rich in vitamin B2, calcium, and potassium. It is often recommended as part of a healthy diet and is used in various dietary plans, including the Dukan Diet.

Culinary Uses

Quark cheese is versatile and can be used in a variety of dishes. It is often used in baking, especially in cheesecake and pastry recipes. It can also be used in salads, sandwiches, and as a spread on bread or crackers. In some countries, it is also served with fruit and honey as a dessert.

See Also

• Cheese
• Cottage cheese
• Cream cheese
• Ricotta