Quark Cheese vs Silter Cheese

Q: Is Quark Cheese the same as Silter Cheese?

No. Quark Cheese and Silter Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Quark Cheese for Silter Cheese?

In most recipes you can swap Quark Cheese for Silter Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Quark Cheese or Silter Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Quark Cheese

Silter Cheese

Quark Cheese is a soft, nonaged, unsalted cow-milk cheese, while Silter Cheese is firm, crumbly, not very springy, with small to medium-sized eyes and made from cow milk.

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 Is Silter Cheese?

Silter is a hard Italian cheese from the mountains of Lombardy, around the province of Brescia, made with unpasteurized cow's milk. It is named after the Val Camonica room where wheels are stored and aged, and it has held EU PDO status since 2015.

What's the Difference Between Quark Cheese and Silter Cheese?

Milk treatment: Quark Cheese (pasteurized), Silter Cheese (Raw, partially skimmed)
Texture: Quark Cheese (Soft, nonaged, unsalted), Silter Cheese (Firm, crumbly, not very springy, with small to medium-sized eyes)
Rind: Quark Cheese (None), Silter Cheese (Hard, straw-yellow turning to brown)
Aging: Quark Cheese (Fresh, nonaged), Silter Cheese (At least 100 days)
Taste: Quark Cheese (Mild, slightly milky), Silter Cheese (Mild, without bitterness; full-bodied and/or strong notes in very mature cheeses)

Side-by-Side Comparison

	Quark Cheese	Silter Cheese
Specific Origin	Widespread In German-Speaking And Slavic Countries, As Well As Northern Europe	Valle Camonica And Sebino Bresciano Mountain Communities, Province Of Brescia
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Pasteurized	Raw, partially skimmed
Texture	Soft, nonaged, unsalted	Firm, crumbly, not very springy, with small to medium-sized eyes
Rind	None	Hard, straw-yellow turning to brown
Aging	Fresh, nonaged	At least 100 days
Taste	Mild, slightly milky	Mild, without bitterness; full-bodied and/or strong notes in very mature cheeses
Where to Buy	Shop on Amazon	Shop on Amazon

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Taste Comparison: Does Quark Cheese Taste Like Silter Cheese?

Quark Cheese reads as mild, slightly milky, while Silter Cheese brings mild, without bitterness; full-bodied and/or strong notes in very mature cheeses character. On the nose, Quark Cheese offers mild, akin to yogurt, contrasted with Silter Cheese's lingers in the nose and on the palate, typical of the production area. More specifically, Quark Cheese shows used in german-style cheesecake, sweet and savory dishes, while Silter Cheese leans toward nuts, butter, milk of cattle at pasture, green or dried fodder, chestnut flour. Aging plays into this as well. Quark Cheese at fresh, nonaged develops a different profile than Silter Cheese at at least 100 days.

Can You Substitute Quark Cheese for Silter Cheese?

In most recipes, Quark Cheese and Silter Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, nonaged, unsalted bite and body where the recipe calls for firm, crumbly, not very springy, with small to medium-sized eyes. Flavor-wise, Quark Cheese reads as mild, slightly milky while Silter Cheese brings mild, without bitterness; full-bodied and/or strong notes in very mature cheeses notes.

Which Is Better, Quark Cheese or Silter Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, nonaged, unsalted cheese, go with Quark Cheese. For a firm, crumbly, not very springy, with small to medium-sized eyes profile, Silter Cheese is the better fit. Flavor-wise, Quark Cheese suits recipes that want mild, slightly milky notes, while Silter Cheese fits dishes calling for mild, without bitterness; full-bodied and/or strong notes in very mature cheeses.

Which is your favorite?

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Frequently Asked Questions

Is Quark Cheese the same as Silter Cheese?

No, they're distinct cheeses. Aging also differs: Quark Cheese is typically aged fresh, nonaged, Silter Cheese at least 100 days.

Is Quark Cheese similar to Silter Cheese?

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

Can I substitute Quark Cheese for Silter Cheese?

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

Does Quark Cheese taste like Silter Cheese?

Quark Cheese reads as mild, slightly milky, while Silter Cheese is mild, without bitterness; full-bodied and/or strong notes in very mature cheeses. Aromas also diverge. Quark Cheese leans mild, akin to yogurt, and Silter Cheese is closer to lingers in the nose and on the palate, typical of the production area.

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.

What is Silter Cheese made of?

Silter Cheese is made from cow milk (raw, partially skimmed). It's typically aged at least 100 days.

Which should I choose, Quark Cheese or Silter Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Quark Cheese is soft, nonaged, unsalted, while Silter Cheese is firm, crumbly, not very springy, with small to medium-sized eyes.