Have You Tried the New Cheese Called Quark?

Elli Quark“Say cheese! It’s yummier than yogurt!” says the label of Elli Quark.

Quark may be new to Americans (so new that Elli may not have reached your area yet), but Europeans and Canadians have been enjoying it for years. It’s a “spoonable fresh cheese,” as Elli’s label notes. But to most people, it will probably seem more like a Greek yogurt or sour cream. In fact, it’s got live active cultures, just like yogurt.


Choose a 6 oz. Plain—a perfect companion for your fresh berries, peaches, or other fruit—and you pocket 17 grams of protein plus 20 percent of a day’s calcium for only 90 fat-free calories. And Quark has enough tang to stand in for sour cream on baked potatoes or other dishes.

Go with the BlueberryCherryPeachPineapple, or Strawberry—or the other (fruit-poor) flavors—and you walk away with 14 grams of protein plus 20 percent of a day’s calcium for 80 calories. But unlike yogurts that are sweetened with sugar or with the questionable artificial sweeteners acesulfame potassium, aspartame, and/or sucralose, Elli uses only stevia (a plant extract) and the sugar alcohol erythritol.

Both are rated “safe” by the Center for Science in the Public Interest, Nutrition Action’s publisher (see chemicalcuisine.org). Some people detect a slightly bitter aftertaste when they eat stevia. If that’s you, switch to plain Elli and reach for some blueberries or banana.

“Elli Quark is a spoonable fresh cheese with a creamy texture similar to Greek yogurt, but with a richer, less sour taste,” says the label.  Sweeet!

To find where Elli Quark is sold near you, visit elliquark.com or call them at 855-998-3554.

NutritionAction.com doesn’t accept any paid advertising or corporate or government funding. Any products recommended by NutritionAction.com have been vetted by our staff of nutritionists and are not advertisements by the manufacturers.


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13 Replies to “Have You Tried the New Cheese Called Quark?”

  1. Stevia is not safe for everyone. I have a chemical sensitivity to it – it gives me a blinding headache.

  2. I am 83 and as a child my mother would buy from the local baker, on Saturday only available a Quark Kuchen. Is this the same Quark cheese then as now?

    1. Quark is not anything new at all. It’s been a staple of German food probably for centuries (try: quark with chopped scallions on pumpernickel…), and Quark Kuchen is a nice lighter replacement for cheesecake.
      France has something similar, it’s called fromage blanc there.

  3. I’ll stick with Stonyfield Organic until Quark provides information on the source of their dairy. I don’t eat conventionally produced dairy, with its overuse of antibiotics and possibility of artificial growth hormones.


    One of the best things about getting organic food is what you don’t get. Choosing certified organic is a simple way to be sure your food was produced without the use of toxic persistent pesticides, artificial hormones, antibiotics, genetically modified organisms (GMOs), sewage sludge or irradiation.

  4. Good points made about organic ingredients and knowing sources . I’ve avoided stevia . I remember the articles in Nutrition Action and it seemed like the ‘ jury was still out ‘ as far as its safety. Maybe I’m behind in my info. I’ve had plain quark many many years ago in Europe. It is very good!

  5. After reading this article I wanted to try some but they did not seem to have any available where I shop. I called the number on their website and they were very accepting of my pointed questions. I always hate marketing spin. These people started their own company to solve a problem with high sugar and diabetes which I had no idea how big of a situation it is for americans. I asked about their stevia and did some research on my own. Be careful what stevia you use they are not all created equal. Most companies put fillers that cause other issues. They did their homework for 2 years before settling on the right stevia.

    Anyways, I was not a lucky one as being a new company they had limited availability and the closest store to me was 2 hours away. To far for a lady with a bum knee. However, I got the nicest email from them letting me know I can now order online at their website http://www.elliquark.com .

    I say before passing judgement you should be open to trying things big companies always seem to cheapen their product and use fillers that cause all sorts of problems. Im for supporting folks that can answer my call and my questions. If they care enough to talk to me imagine how much they care about what they feed us.

  6. I was curious about this product after seeing an online ad. It is not available locally so I ended up ordering some online. I did enjoy both flavors I tried, the peach and the vanilla. I have a chronic digestive issue and this product did not seem to cause me any problems. I probably would purchase and eat it on a regular basis-IF I could purchase it locally, even though they do ship the shipping costs to keep the item safe until delivery make it a little too cost prohibitive for me to have shipped on a regular basis.

  7. When you buy Quark, you have to look to see if it’s full fat, half fat, or low fat. In Europe, it comes in all three types, The full-fat one has a lot of fat — saturated fat, of course. Look closely.

  8. Just had the sea salt caramel, typically you can’t go wrong with that flavor, and it was really bitter tasting. I forced it down anyway.
    I guess it’s the Erythritol or Stevia. Typically stuff flavored sucralose tastes good to me but I’ll take the extra 70 calories and just eat regular sweetened yogurt.

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