Cheese Database

Quark vs Raejuusto

Quark, field guide plate
Quark, photographed

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.

Raejuusto

Facts

Milk
Cow
Texture
Fresh
Type
Fresh
Rind
No rind
Country
Finland

Raejuusto is a fresh cow's milk cheese from Finland. The name means granular cheese, and the curds look like small soft grains in a light dressing, much as cottage cheese does. It is not aged, and it has no rind at all. The taste is mild, milky, and a little tangy, with a clean level of salt. People in Finland eat it plain, in salads, and as a garnish, so it is an everyday cheese rather than a special wheel.