Quark

Quark is German for “fresh curd” and Germany is, of course, to thank for first inventing this slightly tart and milky fresh, young thing. In Wisconsin, we value quark for its simplicity and versatility. We like to think of it as a spoon-soft, light and spreadable cross between ricotta and sour cream. Germans and Austrians bake quark into all sorts of desserts and sweet and savory pastries, and we get it. It adds moistness, protein and creamy flavor to whatever you add it to. At heart, quark is a team player – more than happy to go sweet or savory and versatile enough to play either a starring or supporting role.