Quark (dairy product) Quark (dairy product) Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of German-speaking, Slavic and Scandinavian countries. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are
Romano cheese less than 34% water and at least 38% milkfat. Cream, skim milk and/or dry milk and water can be added or removed to create the correct level of milkfat. Milk can be bleached with benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate but, in that case, vitamin A must be added after treatment. Safe artificial blue or green coloring may be added only to counter any yellow coloring of the milk. Rennet does not need to be used and any "suitable milk-clotting enzyme that produces equivalent curd formation" may be used. Curd