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
Fermented bean curd In addition, one can also obtain the curd dried, and without brine, which are then sold in paper cartons. Red fermented bean curd (, or ) incorporates red yeast rice (cultivated with "Monascus purpureus") with the brining liquor for a deep-red color and distinctively thickened flavor and aroma. This variety may also contain chili. A popular derivative of this variety has an appearance of ketchup and is seasoned with rose wine, caramel and natural sugar. Stinky fermented bean curd is fermented for over six months and is also popular due to its strong creamy flavor. However due to its strong