Creole cream cheese vs Quark
Creole cream cheese
Facts
- Milk
- Cow
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- United States
- Place
- New Orleans, Louisiana
Creole cream cheese is a fresh cow's milk cheese from New Orleans, Louisiana. It is a soft farmer-style cheese, closer to a loose clabber than to a dense brick of modern cream cheese. The curds are mild, slightly tart, and a little sweet. People often eat them with cream, sugar, or fruit at breakfast. A savory plate with salt and pepper is just as traditional in the city.
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.