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Quark

      Qquarc
      Twarc
      Zwarg













Quark is a traditional, creamy, vegetarian, unripened cheese tracing its origin to German-speaking and eastern European countries. It is known by many names, chief among them being творог in Russian, tvaroh in Czech and Slovak, topfen in Austria, kwark in Dutch, kvark in Denmark and kvarg in Norway and Sweden. Quark is said to be a cross between yogurt and cottage cheese.

This fresh, soft, white cheese is prepared from pasteurised cow's milk with a small amount of rennet added to achieve a good, firm curd. However, traditional quark is a purely fresh dairy product and does not make use of rennet.

Quark is also produced outside their respective native countries such as in Australia and United States.



Description



It is moist, snowy white in colour with a subtle taste and smooth & soft texture. Its texture is similar to that of cream cheese, pot cheese or ricotta with a fat content ranging from low to medium. Quark is usually sold in plastic tubs with most or all of the whey. The flavour is reminiscent of sour cream with the seasonings of herbs, spices or fruits.



Cooking



The cheese makes a great base for many recipes such as cheesecake, pastas, creamy sauces, sandwiches, salads and desserts. It pairs well with Champagne White sparkling, Pacherenc-du-vic-bilh White, Coteaux-du-layon White, Monbazillac White and Cadillac White.




Certification



  (the name is not protected)


Organic production



  Partial


Vegetarian



  Yes


Dietary product



  Partial



NUTRITIONAL VALUE




Calories



   110 - 236 kcal per 100 gr.


Protein



   15 - 22 gr. per 100 gr.


Fats



   0.6 - 18 gr. per 100 gr.


Fat in dry matter



   1 - 40 %


Carbohydrates



   2.8 - 3.3 gr. per 100 gr.


Saturated acids



   0.4 - 2.5 gr. per 100 gr.


Cholesterol



   2 - 60 mg. per 100 gr.


Water



   62 - 71.7 gr. per 100 gr.


Ash



   1 - 1.2 gr. per 100 gr.



MACRONUTRIENTS




(Ca) Calcium



  120 - 164 mg. ( 84% )*


(K) Potassium



  112 - 117 mg. ( + 30% )*


(Mg) Magnesium



  23 - 24 mg. ( 33% )*


(Na) Sodium



  41 - 44 mg. ( 95% )*


(P) Phosphorus



  189 - 220 mg. ( 59% )*


(S) Sulfur



  150 - 220 mg. ( 29% )*



Dietary element




(Cu) Copper



  60 - 74 mcg. ( 4% )*


(Fe) Iron



  0.3 - 0.5 mg. ( 60% )*


(Se) Selenium



  30 mcg. ( + 94% )*


(Zn) Zinc



  0.364 - 0.394 mg. ( 91% )*



VITAMINS




(A) Retino.



  110 mcg. ( 62% )*


(B1) Thiamine.



  40 - 50 mcg. ( + 13% )*


(B2) Riboflavin.



  0.25 - 0.3 mg. ( 8% )*


(B4) Choline.



   46.7 mg. per 100 gr.


(B5) Pantothenic acid.



   0.2 - 0.3 mg. per 100 gr.


(B6) Pyridoxine.



  0.1 - 0.2 mg. ( + 50% )*


(B9) Folatsin..



  35 - 40 mcg. ( + 97% )*


(B12) Cobalamin.



  1 - 1.3 mcg. ( 18% )*


(C) Ascorbic acid



  0.5 mg. ( 29% )*


(D) Calciferol



   0.2 - 0.58 mcg.


(E) Tocopherol



  0.3 mg. ( 40% )*


*(the difference from the average value)



Statistics



11,7 -  Individual visits per month (average)
364 -  All individual visits
28 08 2016 -  Date of publication of this article
01 01 2017 -  Date of last edit


Quark. Foto  № 2
Quark. Foto  № 3
Quark. Foto  № 4



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