Quark

Quark belongs to a family of European-style cows’ milk cheeses made with different textures and butterfat amounts to perform different roles in the kitchen.

In Germany, quark — German for curd — is a popular everyday cheese, making it well suited to a wide variety of uses. At the request of a chef making traditional German-style pastries and desserts, Allison drew on her European education in artisanal cheesemaking to craft Vermont Quark with 11 percent butterfat and a smooth, creamy texture.

Product Details

Milk Type: Cow
Shelf Life: 60 days
Ingredients: Pasteurized milk, culture, enzymes, salt
Rennet: Microbial (non-animal)
Butterfat: 11%

Key Features

• Made from fresh, rBGH-free Vermont milk
• Fresh milk flavor, pleasantly tart
• Smooth, spreadable texture

Serving Suggestions

• Sweeten with sugar, maple syrup, or honey and serve with fresh fruit
• Blend with preserves and spread on a bagel
• Mix with chopped herbs and serve on boiled new potatoes or as a spread on toast, sandwiches, and wraps