[To Victoria in Germany] What a nice surprise to find in your post about
seitan that quark cheese really exists! What does it taste like? Is there a
brand name? Where is it made? Maybe an ethnic deli would have it. Before
VLF versions of high-fat cheeses were available in the US, I looked in a book
on cheeses for something really LF and found references to hoop, quark and
sapsago (sounds like a law firm). (Sapsago is a salty grating cheese; I
didn't buy it a second time. Hoop is similar to a dry cottage cheese; I used
it for spreading.) None of the markets or HFSs had quark, and when I went to
the owner of a cheese shop and said I was looking for quark, his response was
"Who?"
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