Quark quark

Creator:	Hilary Davies Shelby
Language pair:	German to English
Discipline:	-
Definition / notes:	Quark is a fresh, soft, white cow's-milk cheese with a tart, tangy, milky flavor reminiscent of yogurt or fromage blanc. Its texture, however, is richer and denser, almost like cr�me fra�che. The cheese is thick enough to be a substitute for cream cheese on a bagel or in a dip, yet light enough to whip and dollop over sugared berries or a slice of fruit pie. Part of the appeal for some people is quark's low fat content, since most brands available in the United States are made from skim or low-fat milk. "In Austria or Germany the fat content can vary from 5 to 40 percent, but here it's usually around 10 percent," said Kurt Gutenbrunner, the chef at Walls�, an Austrian restaurant in the West Village, and at Cafe Sabarsky in the Neue Museum. He goes through 10 cases a week, using it in a dough for apricot dumplings, in the Viennese version of cheesecake, in strudel, in sandwiches with speck, the Austrian ham, and as a spread for black bread. From an article in the NY Times, Cheese for Rocket Scientists, and Others November 12, 2003, By MELISSA CLARK
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