Drawing on his German heritage and family recipes, Simon Schulz produces quark using his certified organic, unhomogenised milk that is gently batch pasteurised to preserve flavour.
A blend of yogurt cultures develops mild acidity in the curds which are then cut by hand, drained and carefully added to pots to protect the fluffy texture. Used extensively throughout Northern Europe, quark has a multitude of applications that range from a cheese spread (it carries flavours well, like fresh herbs, garlic or ripe fruit), to a substitute for butter in traditional breads and pastries.
Available in 2 formats:
365g | 702443
4kg | 702442