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A type of fresh cheese produced in Germany, Holland, United Kingdom, and other countries that is similar to strained yogurt in both flavor and texture. However, some versions of this cheese are produced as curds while others may be smooth and free of the lumps of small curds. This cheese ripens in only a few days and typically is made from whole or skimmed milk. Made with a fat content that can range from 10% to 60%, Quark cheese is very similar to Fomage Blanc but higher in fat. Although quark cheese is much thicker than yogurt, it is as versatile. It can be used as a spread for bread or crackers, as an accompaniment for fruit, and as an ingredient for dessert dishes such as cheesecake.