Topfentorte quark cheese cake with seasonal fruit at Cafe Sabarsky by Loretta Hui
The first time we heard the word “Quark” our minds immediately went to the elementary particle and the publishing software (I guess we are a bit nerdy). However, much more appropriately to this blog, Quark can also refer to a type of fresh, un-aged cow’s milk cheese from Germany. While the name may not sound too appetizing, Quark is tasty and versatile, and can be used in any sweet or savory dish that calls for cream cheese or ricotta. Quark is popularly eaten in Germany for breakfast or as a snack (often with Nutella or fruit mix-ins). Popular recipes are quark kuchen/Käsekuchen, German cheesecake made with Quark, and Austrian Topfenstrudel. Though it has always been popular in Europe, Quark is experiencing something of a revival in the US. Vermont Creamery has a version of Quark, and Quark is now made in the Midwest, too. Quark has even been popping up on Chicago menus. Apparently one of the easiest cheeses to master, you can even make your own Quark.
Eating The World 