Quark is a soft, fresh, unaged cheese with a mild, slightly tangy flavor and a smooth, creamy texture, made by curdling milk with lactic acid bacteria rather than rennet. It is a staple in German, Austrian, and other Central and Eastern European kitchens, most often made from cow’s milk, though sheep’s and goat’s milk versions exist. Quark is used as a base for cheesecakes and tarts, as a filling for stuffed pasta, as a topping for baked potatoes, and as a base for dips and spreads; unlike cottage cheese, with which it is sometimes confused, quark is smooth rather than curdy, closer in consistency to a thick yogurt or cream cheese. It pairs well with fruit, honey, and spices like vanilla and cinnamon in sweet preparations, and with herbs and vegetables in savory ones, and is often used as a lower-fat substitute for cream cheese or sour cream.