Chura loenpa vs Quark
Chura loenpa
Facts
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- China
Chura loenpa is a soft Tibetan cheese curd eaten in China. It is the moist form of chura, closer to fresh curds than to a wheel with a rind. The curds are mild, loose, and a little tangy, and they are meant to be eaten soon. A harder dried cheese from the same curd tradition is a different food. Chura loenpa stays soft, and that softness is the point of the name.
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.