Quark is a type of fresh cheese made by adding lactic acid bacteria to fresh milk. Traditionally, cheesemakers in the Germanic, Baltic and Slavic regions of Europe made this fresh curd without using any rennet. Read on to discover the nutrition facts for Quark.
SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Wanker’s index →
Country of origin
Germany
Type of Cheese
Milk
Cow
Examples
Quarg, Tvarog, Junket, Fromage Blanc
Safe
Pregnancy, Low Fat Diet, Low Sodium Diet
Avoid
Nutrition Facts Summary for Quark Cheese
Due to its low fat and carbohydrate content, Quark is a great cheese for people who are wanting to lose weight. Moreover, it is suitable for people who are specifically on a low fat or low carb diet. However, for this exact reason, it is not a good cheese for people following a ketogenic diet.
Moreover, like other fresh cheeses, Quark has a high moisture content and relatively high levels of lactose. Hence, people who are lactose intolerant might struggle to digest this European cheese. All commercial versions of Quark are made with pasteurised cow’s milk. This fact, combined with its lack of rind, make Quark safe to eat during pregnancy.
References
All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor.
Australia – FSANZ
United Kingdom – NHS
United Sates of America – FDA
