Quark is a cow's milk cheese, produced all over Central Europe, and is similar to cream cheese or Fromage Blanc. Quark is basically fresh curd. Vermont Creamery is the producer of the product, they make it from fresh local rBST free milk that is coagulated overnight into fresh curd, then drained in cheesecloth and whipped with a trace of creme fraiche.
Quark is similar to sour cream or yogurt; snowy white in color with a subtle taste, slightly tangy 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, so with cereals, muesli or granola eaten as breakfast. Alternatively, blended it with fruit or jam or syrup and serve as dessert or add to sweet sauces or us it in cheesecakes, and mousses.
Ingredients: pasteurized cow's milk, culture, enzymes, salt.