Herve Cheese vs Quark Cheese

Herve Cheese is a soft, artisan cow-milk cheese from Belgium, while Quark Cheese is soft, nonaged, unsalted and made from cow milk.

What Is Herve Cheese?

Herve is a Belgian washed rind cheese made from raw cow's milk in the countryside near Liège, where it has been produced since the 15th century. It is known for the powerful smell that Brevibacterium linens gives it after about three months of ripening.

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 Herve Cheese and Quark Cheese?

• Milk treatment: Herve Cheese (raw), Quark Cheese (pasteurized)
• Texture: Herve Cheese (soft, artisan), Quark Cheese (Soft, nonaged, unsalted)
• Rind: Herve Cheese (washed), Quark Cheese (None)
• Aging: Herve Cheese (about 3 months), Quark Cheese (Fresh, nonaged)
• Taste: Herve Cheese (smooth, spicy), Quark Cheese (Mild, slightly milky)

Side-by-Side Comparison

Taste Comparison: Does Herve Cheese Taste Like Quark Cheese?

Herve Cheese reads as smooth, spicy, while Quark Cheese brings mild, slightly milky character. On the nose, Herve Cheese offers pungent, strong, contrasted with Quark Cheese's mild, akin to yogurt. More specifically, Herve Cheese shows sweet when young, spicy with age, while Quark Cheese leans toward used in german-style cheesecake, sweet and savory dishes. Aging plays into this as well. Herve Cheese at about 3 months develops a different profile than Quark Cheese at fresh, nonaged.

Can You Substitute Herve Cheese for Quark Cheese?

In most recipes, Herve Cheese and Quark Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, artisan bite and body where the recipe calls for soft, nonaged, unsalted. Flavor-wise, Herve Cheese reads as smooth, spicy while Quark Cheese brings mild, slightly milky notes.

Which Is Better, Herve 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 Herve Cheese. For a soft, nonaged, unsalted profile, Quark Cheese is the better fit. Flavor-wise, Herve Cheese suits recipes that want smooth, spicy notes, while Quark Cheese fits dishes calling for mild, slightly milky.

Frequently Asked Questions

Is Herve Cheese the same as Quark Cheese?

No, they're distinct cheeses. Aging also differs: Herve Cheese is typically aged about 3 months, Quark Cheese fresh, nonaged.

Is Herve Cheese similar to Quark Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Herve Cheese for Quark Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Herve Cheese taste like Quark Cheese?

Herve Cheese reads as smooth, spicy, while Quark Cheese is mild, slightly milky. Aromas also diverge. Herve Cheese leans pungent, strong, and Quark Cheese is closer to mild, akin to yogurt.

What is Herve Cheese made of?

Herve Cheese is made from cow milk (raw). It's typically aged about 3 months. It originates in Belgium.

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, Herve Cheese or Quark Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Herve Cheese is soft, artisan, while Quark Cheese is soft, nonaged, unsalted.