Farmer cheese vs Quark
Farmer cheese
Facts
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- United States
Farmer cheese is a fresh cheese in the United States, made by pressing curds until most of the whey is gone. The result is white, mild, and crumbly, firmer than cottage cheese and drier than a spoonable fresh cheese. It has no rind and no surface bloom from aging. The taste is lightly tangy and milky, with a clean dairy smell. American kitchens use it as a pressed form of cottage cheese, both for eating plain and for cooking in savory or lightly sweet dishes.
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.