Calories in 1 pat
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Calories in 1 tbsp
Not Available
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Calories in 1 cup
Not Available
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Calories in 1 stick
Not Available
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Vitamin B3 (Niacin)
Not Available
Vitamin B9 (Folic acid, Folate)
Not Available
Vitamin C (Ascorbic acid)
Vitamin E (Alpha- Tocopherol)
Vitamin K (Phylloquinone)
Not Available
Health Benefits
Prevents Cancer, Boosts immune system
Aids nervous system
Other General Benefits
Best for weight loss, Reduces cholesterol, Presence of calcium makes teeth strong & healthy, Protects arteries, Prevents Cancer
Presence of calcium makes teeth strong & healthy, Protects arteries, Prevents Cancer
Skin Care
Not Defined
Exfoliates dead skin from body, Gives glowing and flawless skin, Gives a smoother skin, Natural skin softner
Hair Care
NA
Best remedy for dry and rough hair, Excellent hair conditioner, Stimulates hair growth
Nutritional Importance & Uses
Uses
NA
Used to make dressings and toppings on Burgers and Salads
Nutritional Importance
Good source of protein, Low fat
Contains good amount of Vitamins, Contains high levels of Fat, Contains Magnesium, Good source of Calcium, Good source of calories, Good source of Potassium, Good source of protein
Quark and Blue Cheese Allergy Symptoms
Not Available
Diarrhea, Hoarseness of the throat causing difficulty in swallowing, Itchy Skin rashes, Nasal congestion, Not Available, Persistent coughing bouts, Runny or stuffy nose, Swelling of throat, Vomiting, Watery eyes, Wheezing
What is
Quark is a type of fresh dairy product, common for the cuisines of German-speaking countries made by warming soured milk until the desired degree of coagulation (denaturation, curdling) of milk proteins is met, and then strained.
- Blue cheese is a general classification of cheese that have cultures of the mold Penicillium added, so that the final product is spotted or veined throughout with blue.
- It carries a distinct smell, either from that or various specially cultivated bacteria.
Color
Not Available
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Quark and Blue Cheese Flavor
Not Available
Salty, Sharp, Tangy
Quark and Blue Cheese Aroma
Not Available
Sour smell, Strong
Vegetarian
Not Available
No
Origin
Germany
Europe, France
Ingredients
Buttermilk, Milk
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Not Applicable
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Bowl, Cheesecloth, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
24-36 hours
15- 20 minutes
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
7- 10 days
3-4 weeks