It pairs well with Champagne, White sparkling, Pacherenc-du-vic-bilh White, Coteaux-du-layon White, Monbazillac White and Cadillac White. The quark cheese makes a great base for many recipes such as cheesecake, pastas, creamy sauces, sandwiches, salads and desserts.
The flavour is reminiscent of sour cream with the seasonings of herbs, spices or fruits. Quark is usually sold in plastic tubs with most or all of the whey. Its texture is similar to that of cream cheese, pot cheese or ricotta with a fat content ranging from low to medium. It is moist, snowy white in colour with a subtle taste and smooth & soft texture. However, traditional quark is a purely fresh dairy product and does not make use of rennet. This fresh, soft, white cheese is prepared from pasteurised cow's milk with a small amount of rennet added to achieve a good, firm curd. Quark is said to be a cross between yoghurt and cottage cheese. It is known by many names, chief among them being творог in Russian, tvaroh in Czech and Slovak, topfen in Austria, kwark in Dutch, kvark in Denmark and kvarg in Norway and Sweden. Quark is a traditional, creamy, vegetarian, unripened cheese tracing its origin to German-speaking and Eastern European countries.