Preparation, uses, and tips
Quark cheese can be used as a spread on crusty
breads and bagels or as a dessert cheese.
In Germany, it is a thick, tart spread served at most meals; it’s spread on toast in the
morning, on baked potatoes in the evening, and
served with fresh fruit for dessert.
Buying and storing tips
Because it is a fresh cheese, Quark has a short refrigerator life; it must be used within
roughly two to seven days after it is opened.
Varieties
A modern cheese variety, Quark features a low fat content of about 0.3 to 11%. When made
with 0.3% fat content, it is firm, crumbly, and dry. Made with a 5% fat content, its texture
resembles that of low-fat American ricotta.
Quark with an 11% fat content resembles very smooth cream cheese.
When Quark is used to create a processed cheese, it may be combined with cream,
butter, onions, and paprika, and is
intended to be used as a snack or condiment. Quark is also used to make a variety of fresh
sour-curd cheeses in Germany, Austria, and the Czech and Slovak Republics.
Nutrition Highlights
Quark cheese (German style), 100g
Calories: 350
Protein: 14.8g
Carbohydrate: 5.4g
Total Fat: 0.2g
Fiber: 0.0g