Quark is a popular cow's milk cheese produced through central Europe, similar to cream cheese or fromage blanc. Quark is basically fresh cheese curd. Vermont Creamery makes this one from fresh local rBST free milk that is coagulated overnight into fresh curd, then drained in cheesecloth and whipped with a touch of creme fraiche.
Quark is bright white and moist with a subtle slightly tangy taste and a smooth soft texture. Vermont Creamery's Quark won a number of awards, the latest being a 1st place at the 2012 American Cheese Society Competition.
Quark can be used the same way you would use yogurt, topped with muesli or granola for breakfast. Alternatively, blend it with fruit or jam or syrup and serve as dessert. You can even cook with it - try in cheesecakes and mousses and more.
Ingredients:pasteurized cultured milk, enzymes, salt.