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A modern cheese variety, Quark features a low fat content of about 0.3 to 11%. When made with 0.3% fat content, it is firm, crumbly, and dry. Made with a 5% fat content, its texture resembles that of low-fat American ricotta. Quark with an 11% fat content resembles very smooth cream cheese.
When Quark is used to create a processed cheese, it may be combined with cream, butter, onions, and paprika, and is intended to be used as a snack or condiment. Quark is also used to make a variety of fresh sour-curd cheeses in Germany, Austria, and the Czech and Slovak Republics.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.