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July 27, 2026Sources cited
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Quark

Quark is a fresh, soft dairy product or cheese made by soured and strained milk.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

Quark is a fresh, soft dairy product or cheese made by soured and strained milk. It is usually white, mild, and unaged, and is commonly used in both sweet and savoury dishes.

Definition

Quark is a fresh dairy product made from milk that has been soured and then strained. It is commonly described as a soft, unripened cheese with a mild taste and smooth texture.

Production

Quark is produced by acidifying milk with lactic acid bacteria, then separating the curds from the whey. Some modern dairy methods also use small amounts of rennet, but traditional quark does not require it.

Culinary uses

Quark is used in both sweet and savoury foods because of its mild flavour and creamy consistency. It can be eaten plain, spread on bread, or used in cheesecakes, baking, and dips.

Regional names and tradition

The product is traditional in German-speaking and Eastern European food cultures and is known by several regional names. It is also marketed in parts of Northern Europe and North America under local dairy branding.

Key facts

  • Quark is made by souring milk and straining the curds from the whey.
  • It is generally classified as a fresh acid-set cheese.
  • Traditional quark can be made without rennet, though some modern producers add small amounts.
  • It is typically sold and eaten without aging and usually without added salt.
  • Quark is known for a texture often compared with yogurt, cottage cheese, or cream cheese.
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Canadian context

Quark is sold in Canadian grocery stores and is recognized by the Canadian Dairy Commission as a fresh unripened cheese used for cooking and adding mild flavour and nutrition to foods.

Frequently asked questions

Is quark a cheese?
Yes. It is commonly classified as a fresh, soft, acid-set cheese, though some sources describe it as a fresh dairy product.
What does quark taste like?
Quark has a mild, slightly sour or tangy flavour, often compared with yogurt, cottage cheese, or sour cream.
How is quark made?
Milk is soured with bacteria, then the curds are strained from the whey. Traditional versions may be made without rennet.
Is quark aged?
No. Quark is a fresh, unripened product that is sold soon after production.
What is quark used for?
It is used in baking, cooking, desserts, spreads, and as a high-protein dairy ingredient.

References

  1. Wikipedia — https://en.wikipedia.org/wiki/Quark_(dairy_product)
    Supports: Basic definition, production method, classification as fresh acid-set cheese, and traditional properties.
  2. Canadian Dairy Commission — https://cdc-ccl.ca/index.php/en/node/795
    Supports: Canadian description of quark as a fresh unripened cheese and its culinary use.
  3. Cheese.com — https://www.cheese.com/quark/
    Supports: Origins in German-speaking and Eastern European countries, texture, flavour, and traditional production.
  4. Wisconsin Cheese — https://www.wisconsincheese.com/about-cheese/quark-cheese
    Supports: Fresh cheese classification, ingredients, production method, and lack of aging.
  5. BBC Good Food — https://www.bbcgoodfood.com/glossary/quark-glossary
    Supports: Quark as a soft acid-curd cheese and general flavour description.