Pronounce: kwа́ːk in German, also known as тво́рог in Russian, tvaroh in Czech and Slovak, topfen in Austrian, kwark in Dutch, kvark in Danish and kvarg in Norwegian and Swedish. Our Quark is made from whole milk. It is soft and moist, like a cross between yoghurt and cottage cheese. With its beautiful texture and refreshing taste, Quark is very versatile. It can be used in savoury or sweet dishes, in cakes, pies or for deep fried dumplings. Over summer we like to mix Quark with a few fresh herbs and garlic or make Greek Zaziki from it.
Mahoe Quark has had a passionate following right from the start. It is a staple ingredient in the kitchens of many European countries and has always been hard to get by in Aotearoa. A lot of our Quark customers are using it to create the dishes that they grew up within their home countries. We love hearing what they make with it and what memories are attached to those recipes.
Some of our customers are eating our Quark as part of the Budwig diet. Johanna Budwig, a German biochemist, developed the Budwig diet in the 1950s. The diet involves eating flaxseed oil mixed with quark. This combination is believed to make omega-3 fatty acids more available to body cells. Dr Budwig also believed that the oil could stop cancers from growing.