About World Quark Day
The Queen of Quark, a German-born author and advocate for quark and healthy eating, launched this day in 2019.
The Queen of Quark, healthy eating enthusiast and nutritional author, was born into a long line of Quark lovers in beautiful Bavaria, Germany. She loves nature, travelling and creating recipes that connect health, pleasure and happiness. She shares her passion, family recipes and knowledge about the culinary and therapeutic qualities of Quark, the protein-packed, low-fat European Superfood.
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 yoghurt 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.
Most Quark varieties contain no added salt or sugar (as they’re not necessary in the actual forming process), and it’s naturally lower in the stuff than most other dairy ingredients, meaning it’s considered a healthier alternative to things like cottage cheese or yogurt.
Being low in calories doesn’t automatically make food a healthy choice, but quark is low in calories and very high in nutritional value. This low energy-density also means that quark is an excellent, satiating option for; anyone who is trying to lose weight or on an energy-restricted diet.
In case, you were wondering, the elementary particle, quarks, aren't named after this foodstuff. Even though there are plenty of quarks in quark, the particle's name comes from a line in Finegan's Wake by James Joyce, and relates to an archaic use of the word quark, meaning to 'croak'.
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