What is Quark Cheese?
Quark cheese, also called curd cheese, is a type of soft, white, un-aged cheese originating in Central Europe. Quark cheese is similar to other un-aged cheeses, such as farmer’s cheese, French fromage frais, South Asian paneer, and Mexican queso blanco. Quark is typically low fat and a good source of protein and Vitamin B12. It has been enjoyed by Germanic people since at least the first century CE, when Roman author Taciturn described it in his writings.
Quark cheese, also called curd cheese, is a type of soft, white, un-aged cheese originating in Central Europe. Quark cheese is similar to other un-aged cheeses, such as farmer’s cheese, French fromage frais, South Asian paneer, and Mexican queso blanco. Quark is typically low fat and a good source of protein and Vitamin B12. It has been enjoyed by Germanic people since at least the first century CE, when Roman author Taciturn described it in his writings. Quark cheese is acid set, meaning that it is the addition of lactic acid bacteria that turns the milk into cheese. The milk used to make quark must be pasteurized in the United States, as the cheese is not aged before it is eaten. Quark cheese is traditionally made without rennet, an enzyme complex naturally found in the mammalian stomach and used in much cheese production. However, some quark cheese is made with rennet, which results in a firmer product. Other variations add cream, spices, or fruit to the mixture.
