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
Leach (food) banquets, where specialised sweetmeat spoons with a fork at the handle end might be provided. They were also eaten through the day, perhaps as a breath freshener, and were a favourite of Elizabeth I. Leach (food) Leach (sometimes leech) was a popular medieval sweetmeat (confection) consisting of a thick, jelly-like preserve which set hard enough to be sliced for serving. They consisted of sugar and flavourings such as almonds, dates, dried fruit, peel and fruit extracts (such as rose water), sometimes spiced (with ginger, aniseed, cinnamon and other spices) or with milk added, and thickened with isinglass or gum arabic.