This dairy startup is trying to introduce the US to quark

 need to make a confession. This was an interview I really wanted to do. I spent over 25 years in consumer packaged goods, specifically in dairy, and have always wanted to see quark succeed in the US market. If you don’t know what quark is, Google it. It is creamy and soft. If yogurt and cream cheese had a love child, it would be quark.I first tried Wünder Creamery’s quark at the Winter Fancy Food Show in San Francisco. I loved it. Then I met co-founder Kamilya Abilova. Her story was fascinating, and I thought it would be interesting to share a bit about her journey."Quark is essentially a cheese, and we use cheese cultures to make it. Think something between yogurt and crème fresh.”“When I came to the US, I discovered that yogurt and dairy products were far different from what I knew back home. Yogurts seemed too sour or too sweet, they also seemed to be a bit too runny. I like my cultured dairy snack thick and filling. I found some quark here, but it was sold in the cheese section in big containers without any callouts on the packaging about its benefits, and it just tasted different. There was just no authentic quark on the market as a grab-n-go item, and an explanation about what quark is was nowhere to be seen. So, unless you are curious enough to Google it or you are somewhere from Europe and know how to use it in recipes, quark was just an obscure name on the shelf you pass by occasionally.”