Bartlett Cheese vs Quark Cheese
Bartlett Cheese is a soft, artisan sheep-milk cheese from England, Great Britain and United Kingdom, while Quark Cheese is soft, nonaged, unsalted and made from cow milk.
What Is Bartlett Cheese?
Bartlett is a soft, artisan cheese made from unpasteurized sheep's milk in Somerset, England. It has a mold-ripened rind, which contributes to its aromatic and strong scent. The cheese is white in color and features a buttery and milky flavor profile. Its soft texture makes it an inviting choice for cheese boards or spreading on bread. Bartlett is appreciated for its rich taste and aromatic presence, offering a true taste of traditional English cheese-making.
What Is Quark Cheese?
Quark is a fresh acid-set cheese made by souring milk with lactic acid bacteria and straining the curd. Soft, white, unaged and usually unsalted, it anchors German, Austrian and Slavic cooking, where the drier version goes by tvorog.
What's the Difference Between Bartlett Cheese and Quark Cheese?
- Milk type: Bartlett Cheese (sheep's milk), Quark Cheese (cow's milk)
- Milk treatment: Bartlett Cheese (unpasteurized), Quark Cheese (pasteurized)
- Texture: Bartlett Cheese (soft, artisan), Quark Cheese (Soft, nonaged, unsalted)
- Rind: Bartlett Cheese (mold ripened), Quark Cheese (None)
- Taste: Bartlett Cheese (buttery, milky), Quark Cheese (Mild, slightly milky)
Side-by-Side Comparison
| Bartlett Cheese | Quark Cheese | |
|---|---|---|
| Country of Origin | England, Great Britain And United Kingdom | — |
| Specific Origin | Somerset | Widespread In German-Speaking And Slavic Countries, As Well As Northern Europe |
| Milk Type | Sheep's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Pasteurized |
| Texture | Soft, artisan | Soft, nonaged, unsalted |
| Rind | Mold ripened | None |
| Aging | — | Fresh, nonaged |
| Taste | Buttery, milky | Mild, slightly milky |
Taste Comparison: Does Bartlett Cheese Taste Like Quark Cheese?
Bartlett Cheese reads as buttery, milky, while Quark Cheese brings mild, slightly milky character. On the nose, Bartlett Cheese offers aromatic, strong, contrasted with Quark Cheese's mild, akin to yogurt.
Can You Substitute Bartlett Cheese for Quark Cheese?
Bartlett Cheese can stand in for Quark Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for soft, nonaged, unsalted. Flavor-wise, Bartlett Cheese reads as buttery, milky while Quark Cheese brings mild, slightly milky notes.
Which Is Better, Bartlett Cheese or Quark Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Bartlett Cheese. For a soft, nonaged, unsalted profile, Quark Cheese is the better fit. Flavor-wise, Bartlett Cheese suits recipes that want buttery, milky notes, while Quark Cheese fits dishes calling for mild, slightly milky.
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Frequently Asked Questions
Is Bartlett Cheese the same as Quark Cheese?
No, they're distinct cheeses. Bartlett Cheese is made from sheep milk; Quark Cheese uses cow.
Is Bartlett Cheese similar to Quark Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bartlett Cheese for Quark Cheese?
You can, but expect a shift in richness and milk character.
Does Bartlett Cheese taste like Quark Cheese?
Bartlett Cheese reads as buttery, milky, while Quark Cheese is mild, slightly milky. Aromas also diverge. Bartlett Cheese leans aromatic, strong, and Quark Cheese is closer to mild, akin to yogurt.
What is Bartlett Cheese made of?
Bartlett Cheese is made from sheep milk (unpasteurized). It originates in England, Great Britain and United Kingdom.
What is Quark Cheese made of?
Quark Cheese is made from cow milk (pasteurized), using traditionally none, commercial: very small amount of rennet. It's typically aged fresh, nonaged.
Which should I choose, Bartlett Cheese or Quark Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bartlett Cheese is soft, artisan, while Quark Cheese is soft, nonaged, unsalted.