Local Quark Cheese: It's a Winner!
By Jackie Barnhardt, Outreach and Membership Director and Elizabeth Wolf, Grant Coordinator
Krista Dittman shows her red ribbon.
Congratulations to Krista Dittman for winning second prize in its class for her soft, creamy quark at the American Cheese Society's 25th Anniversary conference in Chicago in July. This prestigious contest featured 181 producers from 30 states and 3 Canadian provinces, entering 1,149 cheeses and dairy products in 94 classes.
Open Harvest celebrated Krista's victory at "A Quarky Affair" on September 13 at the coop. Krista offered delectable samples and recipes inspired by quark. The coop has been selling quark since the Dittmans began offering it for sale in 2006. Quark is a freshly made, light, whipped cheese. While it is better known in Europe, thanks to Krista and her family and friends, quark's versatility in cooking and baking are becoming known around these parts.
Krista and her husband Doug, consider themselves stewards of their 230-acre certified organic dairy farm, located 15 miles north of Lincoln in Raymond. "We're committed to preserving the land and creating farmstead products that are healthy and wholesome, free of chemicals, antibiotics, or hormones. We take pride in knowing that our products are made with sustainable methods, and with very little impact on the environment," Krista says.
The on-farm cheese plant, attached to the milking facility, is cooperatively owned and managed through a partnership with Shadow- Brook Farm's Dutch Girl Creamery, located in Denton. Along with quark, Krista produces gouda, camembert, mozzarella, and seasonal selections. Cheeses are available at Open Harvest in the cheese case.
Branched Oak Farm Tour
Join the Dittmans October 25 for a tour of their farm from 1 to 4 p.m., featuring a tour of the cheese plant, milking parlor and farm store, presentations on beekeeping, kombucha and sauerkraut, as well as refreshments. For more information and directions, go to www.branchedoakfarm. com
Quark Recipes
Baked Eggplant with Quark
- 1 large or 2 medium eggplants
- 1/3 C Quark
- 1 clove garlic, pressed or minced
- 1/4 C finely chopped fresh basil
- olive oil
Heat broiler or grill. Cut eggplant into 1/2 inch slices. Brush slices with olive oil and grill or broil until lightly browned on one side. Arrange on oiled baking sheet. Mix garlic with cheese and spread over slices. Bake in 350 degree oven 10 minutes or until cheese is bubbly and eggplant is soft. Sprinkle basil over eggplant and serve hot. Makes 4-6 servings.
Cascadilla (Chilled Creamy Tomato Soup)
- 1 chopped cucumber
- 4 C tomato juice (or fresh)
- 1 clove crushed garlic
- 1 chopped green onion
- 1 C Quark, yogurt or sour cream
- 1 chopped sweet pepper
- 1 t honey
- several raw mushrooms, thinly sliced (optional)
- 1/2 t dill weed
- salt and pepper to taste
Combine ingredients and chill. Can be served with croutons. Makes 4-6 servings.
Quarkamole
- 8 oz Quark
- 1 ripe avocado
- 1/2 t garlic salt
- 3/4 t cayenne pepper
- 1 T minced garlic
- 2 T fresh cilantro (chopped finely)
Mix together with pastry cutter. Serve with chips or veggies.
Quark Tzatziki
- 8 oz Quark
- 1 large cucumber blended in food processor with:
- small bunch of cilantro or parsley
- 1 t garlic (fresh or chopped)
- 1/2 t hot pepper flakes or 1 fresh hot pepper any variety
- 1/2 t lemon or lime juice
- pinch of cumin (optional)
- salt and pepper to taste
Add cucumber mixture to the Quark until a dip consistency is reached. Extra cucumber mixture can be kept in the refrigerator and added to another carton of Quark. Serve with bread, crackers, or veggies.
Quark Fruit Tart
- 4-6 oz Quark for topping
- favorite fruits, drained (too much juice will make it too runny)
- variation: 2-3 oz melted chocolate
- crust:
- 1/2 C coconut oil*
- 1/2 C butter
- 2 C all-purpose flour
- 1 egg
- 3/4 C sugar
- 1 T milk
- 1 t baking powder
- 1 t vanilla
- dash salt
Beat butter and coconut oil with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the egg, sugar, milk, baking powder, vanilla, and salt. Beat until thoroughly combined. Beat in remaining flour. Pour crumbles into springform pan and press into a crust with the edges slightly higher than the middle. Bake at 375 degrees for 7-12 minutes (this depends on the size of the springform) until done. Let cool. Spread the Quark on the cooled crust and decorate with fruit.Berries are great but anything in season works.
Variation: melt 2-3 oz chocolate and then mix in with the Quark. Ratios depend on preferences.
* Can substitute with butter. It's a bit crumblier but still works.