The Lake District Dairy Co. brand was first launched in 2008. In April 2013 they introduced the first 100% British produced Quark to the supermarket shelves. It’s a product that’s fairly common on the supermarket shelves of Europe, but not so much here, and since it’s launch has become one of the fastest growing products in the cheese category.
Quark is a naturally fat free, low carbohydrate, low calorie alternative to dairy ingredients such as crème fraiche, double cream, cream cheese or clotted cream. It’s also higher in protein than the dairy products it can substitute, and is therefore a great ingredient replacement for those looking to follow a healthier diet, without having to compromising on taste. Quark is currently available in 3 varieties; original, lemon and vanilla. Add to this the new range of cook in sauces, and you now have the choice of 6 variations from which to choose. It can be used in both savoury and sweet dishes, so the only limitation is your imagination!
First on our menu was a starter. After making our own pasta, we filled it with Garlic & Herb Quark, folded it into ravioli and served it with a Tomato & Basil Quark sauce, sundried tomatoes, fresh herb leaves, Parmesan and drizzled with olive oil.