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. (from Vermont Creamery)