Quark is a fresh spreadable cheese that is gaining popularity in the United States. Our quark has the consistency of a fluffy cream cheese.

It took about two years of perfecting this cheese to finally get the consistency that most resembles what is sold in European countries. Early on I was lucky enough to meet a women that came to the farmers market who pointed me in the right direction as far as consistency that she was use to. In Europe they pronounce it "Kvarg" I pronounce it "Qwork".

Takes well to sweet and savoury ingredients
It is a wonderful substitution for sour cream.
Freezes well.
Note! Whey separation is a natural process in our quark. This can happen during the thawing process if frozen. It is meant to be stirred back in if this happens.