Quark belongs to the group of cream cheese, i.e. it is a cheese that hasn’t ripened. It is available with different fat contents; the most common varieties are low-fat quark (less than 10% fat in dry matter) and regular quark (min. 40% fat in dry matter). Due to the high water content in the finished product, the absolute fat content is rarely more than 10%, and in the case of low-fat curd quark less than 1%.
Brodowin quark is mild, has a slightly acidic taste and a creamy consistency. Made from fresh Demeter low-fat milk to which only lactic acid bacteria and microbial rennet are added. After about 24 hours of “thickening”, the quark is gelled. This jelly is then cut and the excess whey is separated from the quark by a sieve. Finally, the quark is stirred until creamy and filled into 250g cups. By adding cream, our low-fat quark turns into a regular quark.
Enjoy our Brodowiner quark pure, with herbs, for cooking and baking, for desserts or for the classic grandmother’s delicious cheesecake.