Quark

This is a fresh curd cheese made throughout Germany from cows’ milk — which can be skimmed, whole, buttermilk – and sometimes enriched with cream. It is milky white, with a spoonable texture and a delicate sour flavor which becomes creamy in types with a higher fat content. It is widely used in cooking, for curd cheese tarts and cakes. I like to mix it with herbs and garlic, then drain it through a sieve or cloth to make my own soft cheese. Quark is just becoming available in America, particularly in the Pacific Northwest and California. (257)