Quark as a superfood/Völliger Quark

I’m glad we can call Quark quark now, which does away with the problem of ‘translating’ it as curd cheese or cottage-cheese-without-the-lumps (Hüttenkäse!), almost as dreadful as the problems of translating Zwetschgen.

The Daily Mail is today touting it as a superfood:

Rise of the soft cheese that can help you lose weight: Sales of ‘superfood’ quark rocket 40% in a year

It’s every dieter’s dream: the cheese that could actually help you shave off those extra pounds. Sales of quark – a soft cheese that’s virtually fat free – have rocketed by 37.9 per cent in the last year. Health-conscious Britons forked out a staggering £8.5million for the ingredient, a jump of £2.3million from the previous year.

I am mystified by the term ‘virtually fat free’. That sounds like low-fat quark to me, the stuff I refuse to eat but have accepted, if reluctantly, as a poultice (Quarkwickel sounds like a sort of samosa but isn’t).

But it looks as if Lake District Quark don’t do anything but low-fat quark. They call it ‘naturally fat-free’. They must have got hold of some fat-free cows. And Jennifer Lopez and Carole Middleton are apparently fans ...

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