Caș vs Quark
Caș
Facts
- Texture
- Semi-soft
- Type
- Fresh
- Rind
- No rind
- Country
- Romania
Caș is a semi-soft white cheese from Romania. It is a fresh curd cheese, unsalted or only lightly salted, with a clean milky taste and a moist body that you can slice. Makers curdle the milk with rennet and drain the whey, then sell the cheese while it is still young. It has no rind and no long aging. In Romanian cooking it is both a food on its own and the starting point for other cheeses.
Quark
Facts
- Milk
- Cow
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- Germany
Quark is a fresh acid-set cheese from Germany, made from cow's milk and eaten soon after the curd is drained. The body is smooth and spoonable, closer to a thick soft cheese than to a sliced wheel. Rennet is slight or absent, so the set comes from lactic acid rather than from a long press. German cooks keep it for savory spreads and for baking. It has no rind, and it is not aged into a hard cheese.