Do you know quark? Not the subatomic particle, but the German cheese (which appears to have been the indirect inspiration for the name of the particle). I first encountered it in Austria, where it is called topfen. It looks like cream cheese, but it is a bit drier (almost chalky) and not as flavorful. Still, it is one of my favorite treats on my trips to central Europe. I spread it on toasted bread, then top it off with strawberry jam, but quark is also used as an ingredient in many German desserts.
The W$J mentions quark in an article on German cuisine, "Another typically German product, quark, a soft white cheese often made in the U.S., is appearing in chefs' recipes in place of cream cheese." The article quotes Chef Marcel Biró, who has an upscale German restaurant called Biró in Sheboygan.
I feel the sudden need for a road trip!
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