Quark is a soft, fresh cheese central to German and Central European cooking. It has a texture between yogurt and cream cheese and is used in breakfast bowls, dips, spreads, German cheesecakes, Flammkuchen, soups, sauces, potatoes, and salads. At Fränzel, we make quark fresh in-house with milk, buttermilk, a mesophilic starter culture, rennet, and time.
