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Quark is German for “curd.” It’s a soft cow’s milk cheese that can range from sour cream texture to ricotta-esque.
At your next cocktail party, you can regale people who are only half listening to you that in Austria quark is also called topfen. Then take a dramatically paused sip of sherry.
[ Above photo is a cheese serving at EPIC restaurant in the Fairmont Royal York, Toronto. ]