Talk:Quark (dairy product)

Note

Quark is commonly used in Germany as well as in the Netherlands and Finland. Although german dairy companies might sell german quark throughout EU, it is not valid and necessary information in this article. --Arjuna 14:31, 23 May 2004 (UTC)

Quarks

Exotic matter

In German, Quark and Topfen may be used figuratively to mean "nonsense". This usage is believed to be an inspiration for the sentence Three quarks for Muster Mark in James Joyce's Finnegans Wake, which itself inspired the name of quarks, elementary particles of which most of the material world is built. So, like, the whole world is made of soft white cheese? (Unsigned comment by Kpalion)

Most of it. The Moon is made of green one. -- Naive cynic 15:53, 25 August 2005 (UTC)

An alternative theory (that Joyce's phrase relates to the cries of seabirds, and the word was previously defined in this way in the Oxford English Dictionary) is given here --PeterR 09:08, 27 September 2006 (UTC)

Weißer Käse

As a long-time resident of the Black Forest, I can speak authoritatively on Quark, which is a delicious soured whole milk product. It is made at home by letting whole milk sour and then draining away the whey. It resembles sour cream, but is soured milk minus the whey. The Austrians indeed call it "Topfen" or "Pot Cheese"---when in USA I have sought it in vain. I have looked for substitute for cooking/baking and have most often been referred to Cream Cheese or Ricotta or Mascarpone. I have also pressed all the liquid our of Cottage Cheese and pressed the curds through a sieve.

In response to the previous paragraph, what you are describing sounds like what is called Farmers Cheese in the United States.

I am native german speaker and I never heard this expression. If I search google for this term I find cheeses that are based on quark. Mostly used in middle/southern germany. But this is not quark anymore. In my understanding Quark is not Cheese. On the other side "Käsekuchen" is made out of Quark. Regards Hilmar

Hilmar, could you please explain it in more detail? If quark is not cheese, then what is it? What is Käsekuchen? Could it be that the term Weißer Käse is used in other German-speaking areas then yours? And if you think you can contribute something meaningful to Wikipedia, then be bold and edit the article yourself! Thanks – Kpalion (talk) 17:39, 3 November 2005 (UTC)

I'm not Hilmar, but according to the German Wikipedia it is a Frischkäse, which translates to cream cheese according to LEO]. I just entered the interwiki links between the English and the German pages of this term. The German page lists, among others, Mascarpone and Ricotta as other types of Frischkäse. However, I have to admit that I would call the produce described under cream cheese Streichkäse. BTW, Käsekuchen is a pie, it's called Topfentorte in Austria. Martg76 23:02, 4 November 2005 (UTC)

Hej, I am from Palatinate (south-western part of Germany). We use both expression but mainly we say Quark to the dairy product you buy in the store and Weisser Käse to a dish we eat with potatoes. It is almost the same but spiced with herbs, salt and pepper. But my grandmother (and many older people) used to say Weisser Käse (White cheese) even to the dairy product you buy in the store (or they made at home). Käsekuchen is just the German word for cheese cake made of Quark. Quark can be used to eat with fruit like mandarines, grapes or whatever, just like yoghurt. Quark can contain everything from 10% to 85% fat and is called different then. Here's a picture how I think Quark is typically sold in Germany [1] and a recipe in english, how to make your own [2] Cattleyard 08:34, 15 August 2006 (UTC)

In my experience from living in Germany Quark is more like cottage cheese, the main ingredient you use to make Greek Zaziki, if that is more relatable for anyone.

I am a tourist in Munich as I write this, trying to figure out what Quark is exactly. The article is not helpful at all, frankly. Quark as sold in Bavaria is some kind of dairy spread.

Does anybody know what this stuff is?

"In Austria and Bavaria the name Topfen ("pot cheese") is used instead of Quark" - huh?? supermarkets in Munich sell about 20 different varieties of something called "quark". What is it exactly?

I'm German and we eat a lot of quark. Technically it is a cheese, but is quite different to other cheeses. It is far moister and softer and must be consumed within an few days after preparation. The huge number of varieties sold in a German shop derive from the fat content: Magerquark contains less than 10 percent fat and then there is quark with 20 or 40 percent fat. Quark is always made with low-fat milk and the cream is added later (sinful and most delicious). Also a number of quarks with different ingredients is sold: herbs (parsley, chives, ramson, shallots, chervil or a mixture of these), garlic, paprika and peppers, cucumbers, olives, radish, horseradish, fruits like strawberries or cherries, chocolate shavings … So I'd say 20 different varieties would be a low estimate.
Quark is called Weißkäse/white cheese in southern Germany and in Austria and Bavaria Topfen. Other names are Luggeleskäs, Bibbeleskäs, Matte … They all mean the same thing – rather like autum/fall.
A very good recipe in English for original German quark without rennet can be found here [3].
Quark is quite delicious and can be used in a vast number of receipes. As Magerquark is creamy without the cream it is highly recommend when on a diet.--Enka 21:54, 14 September 2007 (UTC)

Food --> Cheese?

Are we sure that this article should be called "Quark (food)"? All I'm seeing here is cheese, so shouldn't it really be known as "Quark (cheese)"? --Jitterro 04:30, 23 July 2006 (UTC)

Okay, I've moved the article to "Quark (cheese)" myself. If anyone objects, let me know. --Jitterro 22:19, 17 September 2006 (UTC)

I agree. Quark should be cheese! By the way I just bought some for the very first time at farmers market in San Mateo, California, USA. I is garlic Quark. Wow such good stuff. - Judge4all

In the Netherlands Quark is generally called Kwark, but has many varieties including: Magere Kwark (Thin Quark) or Franse Magere Kwark (French Thin Quark) which are much like thick yogurt. And actually very similar to the FAGE brand of thick Greek-style yogurt I've bought in the US. It's definitely NOTHING like cream cheese (b/c it's extremely LOW FAT) or cottage cheese (b/c it's smooth and has a taste that bites like yogurt) or sour cream (again, b/c of the LOW FAT content). However, the firmer varieties (which are more popular in Eastern Europe) are more like cottage cheese and perhaps that's what's being sold in the U.S. under the name "Quark." In which case, I agree that it be under the title "cheese". But, again, if any European Magere Kwark fans are looking for a substitute in the U.S., try FAGE brand Greek-style yogurt. It's delicious and, in my opinion, very similar. Sacs32 09:34, 20 March 2007 (UTC)

Quark is basically yogurt made with Buttermilk instead of of milk. More when I know more. :-) Thomas144 01:59, 8 October 2007 (UTC)

The German article classifies Quark as "food" (Lebensmittel) but I'm not sure they have a separate category for "Cheese" - it's not clear to me what the distinction is, although what I think of as Quark is not what I would call cheese, anymore than I would call yogurt cheese. (I note that the Wiki Article about Yoghurt doesn't seem to classify it either way). There is a really good chart on the German wiki that shows Quark as part of a family of sour milk products, including buttermilk, kefir, and yogurt. Thomas144 21:51, 9 October 2007 (UTC)

Thankyou i got was i was looking for

Please tell me what are the spices used in quark

Bulgarian cheese

I have removed the reference to Israeli cheesemakers labelling quark as Bulgarian Cheese because of its origin. The only Israeli references/recipes mentioning Bulgarian Cheese I could find involved "crumbling" the cheese - not possible wifh quark or using it as feta, including

and Bulgarian cheese (Israel's answer to feta)

Yahoo Travel barliner 17:43, 27 July 2007 (UTC)

"Bulgarian" or "Balkan" (or simply "White") cheese are all trade names for Feta-type cheese in Germany, some <ahem> one managed to make "Feta" a protected nomination (must be made in Greece or something), I think. --145.253.2.236 (talk) 12:01, 2 June 2008 (UTC)

Clarification

Milk products and production relationships (Click for details)

I've edited and adding info to make it clear what this product is. I've also added some sources for it in the US where it is rare and hard to find. Hope this helps clear the puddle. Also, here is a chart showing the relationship to other milk products. Trying to figure out where Quark fits in prompted my translation effort. pschemp | talk 02:09, 7 January 2008 (UTC)

Fat Free!

Usually, quark is sold virtually fat-free. E.g. Sainsburys (UK) sells Bavarian Quark which has 0.2% fat, PLUS in Germany sells nearly fat-free quark called Magerquark, so does Tengelmann. Tesco (UK) sells Austrian Quark, which is virtually fat free. I am Bavarian, and I do not know anywhere where original & pure Quark is sold with fat: Fatty versions are usually the flavoured versions that are used for eating on bread or as deserts. Some desert quark versions are sold with added cream. Quark is said to be extremely protein rich (Sainsbury: 12.5% protein), and can be eaten to support muscle gain.

I believe most supermarkets worldwide sell low-fat versions, which has a higher market share than any other version. In that respect, the Wikipedia entry appears to be incorrect. —Preceding unsigned comment added by 194.24.233.94 (talk) 12:38, 18 February 2008 (UTC)

20 % fat quark lingers besides the Magerquark in my German supermarkets. (Usually in 200 or 250 g instead of 500 g) - the fat is added after production, I think, and you don't buy quark for the fat... --145.253.2.236 (talk) 12:04, 2 June 2008 (UTC)

"Because quark is consumed without aging, in the United States the milk must first be pasteurized"

I presume this is true 'if it is to be sold legally'. Is that the case? 128.100.110.82 (talk) 16:43, 4 April 2008 (UTC)

Good point. If you make it at home from unpasteurised milk, who's going to know? OTOH, unless you've got your own cow, where are you going to get unpasteurised milk? -- Zsero (talk) 16:57, 4 April 2008 (UTC)

You can get unpasteurized milk at some health food stores in California (from tuberculosis-tested cows). There are also periodic raids on Mexican grandmothers who are making queso-fresco in their bathtubs and selling it to the neighbors. Similar process, more salt. Maybe there should be a green cheese template. FiveRings (talk) 05:51, 12 April 2008 (UTC)

Ok, there is. Nevermind. FiveRings (talk) 06:00, 12 April 2008 (UTC)

merge proposal

I think tvarog, quark, farmers cheese is the same thing, with name different from location to location. - Obrez (talk) 00:29, 5 April 2008 (UTC)

I'd vote no way. Don't merge. I live in Berlin and I've never seen it sold as farmers cheese. In fact because there are so many different verieties of quark I would say that you might find only one which comes close to farmers cheese. By far the more popular versions of quark are the yogurt or cream cheese styles. So it would not fit in the farmers cheese article at all. —Preceding unsigned comment added by 85.178.102.130 (talk) 09:44, 30 April 2008 (UTC)

Not the same thing at all. Here in CA farmer's cheese is sold in a brick, quark is sold in a tub. That alone should be evidence. FiveRings (talk) 15:39, 30 April 2008 (UTC)

Quark

Quark is a very common product in Western Europe but hard to find in the US, Australia or New Zealand . I'm from Germany and therefore Quark is quite an ordinary component of my diet so I'll try my best to explain what it is. First of all there are very different ways of using Quark in the kitchen: as spread, for baking, for desserts and creams. Pure it hardly has any taste (sometimes slightly bitter - but that's actually a sign of low quality), is very firm, dry and of a very light, pure white. It's mostly sold as 'Magerstufe' (low fat), containig less than 10 percent fat - therefore it's dry texture. Quark with more fat is sometimes slightly yellow.

Desserts: Like Yoghurt it's mixed with fresh fruits, chocolate or honey to create a thick, sweet paste. In most cases peole would buy pure Quark in plastic tubes (250 or 500g being common) and add the fruits at home, but some more complicated flavour-combinations (like cinnamon-apple) can be bought ready made - often with added cream. Quark is less sour, firmer and drier than yoghurt and doesn't coagulate when mixed with acid fruit juices but becomes of a very creamy texture when stired.

As Herb&Spices cream: Quark is also mixed with common herbs like parsley, pepper and dill, either used as spread for dark bread or as sidedish for potatoes (especially with oven-baked ones). These herb varieties are very common both in restaurants and ready-made in shops. Nowaday it's also mixed with less traditional spices like curry, chilli or lemon-grass to create dips - sometimes in mixture with Yoghurt. Furthermore it is sometimes added to vegetable pastes (like eggplant) to imrove the texture - using them as spread.

For Baking: Unlike yoghurt Quark does not to coagulate under the influence of heat, but hardens which makes it a very popular ingredient for cakes and pastry. Cheesecake is therefore not only referred as Käsekuchen but also as Quarkkuchen. Quite common, next to cheesecake in all varieties, are the following products: "Quarktaschen" (quarkbags) or "Plunder" are basket-shaped sweet pastries filled with quark and fruit. "Quarkkeulchen" (Quarkballs) are dough scoops containing Quark, fried in hot oil and covered in sugar.

As "pure" Spread: There is a vast amount of varieties of Quark spreads - as they at least contain salt and have a different texture from pure Quark they're not used for above mentioned desserts. It's very hard to tell which still belong to the Quark group and hich are more classical cream cheese as different producers use different recipies - mixing different milk products. They range from dry cottage cheese to cream cheese (called Frischkäse - freshcheese), some bear the name Quark, some not. The English word cottage cheese has its equivalent in German Hüttenkäse which is sometimes called Krümelquark (crumb Quark) because of the texture, forming little crumbs when spread. But this cottage cheese is relatively wet and salty - sometimes being closer to ewe's cheese in taste.

Well I hope this does help - I think the essential thing is that one has to differ the pure Quark from other cheese varieties. The German translation of cheese is Käse, but we don't use the word Käse for sweet cheese preparations like desserts (except Cheesecake) - therefore most people would not relate the white, tastelessly Quark to classic cheese like Gouda or Cheddar. —Preceding unsigned comment added by 87.159.206.127 (talk) 17:18, 29 April 2008 (UTC)