One of my latest, greatest discoveries just may be grocery delivery. Car-free me loves to support local markets, but in cold March few things are sweeter than answering the door to find boxes of dairy and toilet paper in a man’s arms. Don’t hate me for being housebound. Love me for telling you about Fresh Direct’s dairy selection. Old Chatham Sheep’s Milk Yogurt? You bet. Vermont Butter & Cheese Creamery Quark? Yup. Cabot Clothbound Cheddar? Uh huh.
Believe me, I am not getting paid to endorse Fresh Direct. But I am loving quark again, thanks to their browser window. This morning, I spooned it over blackberries, topped it off with granola, and fandango-ed the whole affair with a hunk of honeycomb. Why not? I haven’t left the house in four days.
Quark doesn’t appeal to you? Come over to my house in your bathrobe. I’ll turn your scowl into a mewl with a single spoonful of what looks like Greek Yogurt but is actually fresh cheese. Its bright tang has more flavor than Fage, and yet there’s that same creamy, slightly milled quality that creates structure. To me, quark is Egyptian cotton; Greek yogurt is still kid-bed sheets.
I’ve written abut quark before. Back in 2010, it showed up in a story about an Olympic skiier who used quark as a poultice for an injury. Several readers responded, and one mentioned its Czech name: tvaroh, which has a nicer ring than “quarkkk.” Still, it’s no worse sounding than “coffee” or “coddled eggs” if you let those words roll around in your ears for a minute.
Vermont Butter and Cheese Creamery suggests using quark like cream cheese — baking with it, spreading it on toast. I’ve also used quark in place of sour cream on top of baked potatoes and chili. Glorious. Despite its quirky name, it’s just about the best thing I’ve eaten for breakfast since, oh, last time I left the house.