Name: Quark or Qvark cheeseBrand: Prairie Delight
Place of Purchase: Wheatsfield Co-op in Ames, Iowa
Country/Region of Origin: Milton Creamery in Milton, IA
Milk: pasteurized cow milk
Processing: Rennet is added, followed by lactobacteria, until a specific acidity is reached
Texture: soft
Color: white
Rind: None
Aroma: mild diary
Taste: mild diary with sweet and tart overtones, similar to chevre
Mouth feel: creamy/grainy, similar to a dry ricotta
Notes:I saw this cheese at my local organic co-op and I pounced on it. I'm running low on new cheeses, and at this point I'll try anything. Quark cheese is a fresh cheese common all across Eastern Europe. This cheese is used on sandwiches, in desserts, and stuffed into pasta pouches. I just ate it on some crackers. The cheese has a nice, tart flavor. I'll bet it would be fantastic in both sweet and savory dishes. Since I have a half-pound of it, I'm going to try and make some Käsekuchen (German cheesecake) as well as some Vareniki (Ukrainian pierogis).
I love working with that Quark. Also, a great group of people produce it. They are the same ones that make that Prairie Breeze white cheddar and a swiss. I think the prairie breeze won a big award. I tried it, too. OMG!
ReplyDeleteSlaphappy--
ReplyDeleteThanks for the comment. What recipes have you tried with Quark?
TC