Quark

Speisequark, also known simply as ‘Quark’, is a type of cream cheese with a paste-like consistency, produced using state-of-the-art dairy technology. The skimmed and pasteurised milk is curdled through the simultaneous use of lactic acid bacteria and rennet. In the next step, the whey is separated from the curd in a centrifuge, yielding low-fat quark. Through further processing, it is adjusted to the desired fat content.