Fresh cheese is a type of cheese that has not been aged or ripened. It is made by curdling milk, then draining off the liquid, leaving behind a soft, creamy substance.  

Fromage frais and quark both fall into this category, as they are soft and usually eaten plain or mixed with other ingredients. Their light, tangy flavor makes them popular in both sweet and savory dishes. 

Although they share these common features, fromage frais and quark are not the same, and their differences become clear when you take a closer look, a striking difference between fromage frais and quark is the way they are produced and their texture. 

What is Fromage Frais? 

Fromage frais is a French term that means “fresh cheese.” It is made from milk or cream and is soft, smooth, and creamy.

Unlike some fresh cheeses, fromage frais contains live cultures, similar to yogurt. This gives it a slightly tangy flavor and a texture that is rich yet light. In France, it is often used in cooking or eaten as a dessert, sometimes with a little sugar or fruit mixed in. Fromage frais can also be a healthier alternative to cream in recipes because it has a lower fat content but still provides a creamy texture. 

One of the unique things about fromage frais is that it can be made with different amounts of cream, which means the fat content can vary. You can find both full-fat and low-fat versions in stores, making it a flexible option for different dietary needs. Fromage frais is typically smooth and spreadable, making it a great topping for bread or an ingredient in sauces, dressings, and dips. 

What is Quark? 

Quark is another type of fresh cheese, popular in Germany and other parts of Europe. Its name might sound unfamiliar, but it is becoming more well-known in other countries. Quark is made by heating soured milk until it thickens into curds, which are then strained to remove most of the liquid. The result is a thick, creamy cheese that is much like yogurt in consistency but has a more neutral taste. 

Quark is high in protein and low in fat, especially if made from skimmed milk. This makes it a favorite for people who want to add protein to their diet without extra calories. It has a mildly tangy flavor, but it is less sour than fromage frais.

Because of its thick texture, quark can be used in a wide range of dishes, from baked goods to salads, or simply eaten on its own with fruits or honey. In Germany, quark is a staple ingredient in many desserts and breakfast dishes. 

The Difference Between Fromage Frais and Quark 

Production Process 

The main difference between fromage frais and quark lies in how they are made. Fromage frais is made from fresh milk or cream and contains live cultures, similar to yogurt. It undergoes less straining, which means it retains more moisture and has a creamier texture.

On the other hand, quark is made by heating soured milk and straining it more thoroughly, which removes more liquid. This gives quark a denser texture compared to the lighter, airier feel of fromage frais. 

Texture

In terms of texture, fromage frais is typically smoother and creamier, with a more luxurious mouthfeel due to the presence of cream. Quark, however, is thicker and has a more solid consistency, especially if made from low-fat or skimmed milk.

While both are soft cheeses, fromage frais is more spreadable, whereas quark can hold its shape better and is often used as a filling in pastries or as a base for cheesecakes. 

Flavor Profile 

When it comes to taste, fromage frais has a slightly tangy and richer flavor, thanks to the live cultures and the potential addition of cream. It can taste almost like a cross between yogurt and cream cheese. Quark, on the other hand, has a milder, less tangy flavor. It is more neutral, which makes it a versatile ingredient that can easily take on other flavors, whether sweet or savory.