Çökelek vs Quark
Çökelek
Facts
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- Turkey
Çökelek is a fresh Turkish curd cheese with a crumbly, lightly tangy character. It is made across Turkey, often at home as well as in dairies, and it has no single town of origin. Cooks heat yogurt, or the whey left from yogurt, until the proteins gather into small curds, then they drain those curds. The cheese is white, moist, and unsalted or only lightly salted at first. It is a cooking and breakfast cheese, not a cheese with a rind or a long age.
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.