The big difference seems to be simply a matter of taste. "All are great options, with a similar amount of protein and calories." From a nutritional standpoint, "quark has more in common with Greek yogurt than these new brands make out," says Janet Helm, an RD in Chicago. These slight differences, though, are no reason to toss the Greek stuff, experts say. MORE: The Three Best Savory Dairy Foods in the Supermarket Misha doesn't make 0% quark, but its 5.3-oz serving of plain 2% has 120 calories and 17 g protein the same amount of plain 2% Fage Greek yogurt has about 113 calories and 15 g protein, so you get slightly fewer calories with the Fage, but less protein as well. Not huge savings, but it's something, right? While quark's calorie, carb, and sugar count is comparable to Greek yogurt, Elli boasts that it can help you cut back on all three by choosing its product: A 6-ounce tub of plain nonfat Elli has 90 calories, 6 g sugar, and 6 g carbs, while the same size of Fage 0% has 100 calories, 7 g sugar, and 7 g carbs. It's also just as high in good-for-you probiotics as the Greek stuff. Like Greek yogurt, quark is ridiculously high in protein, packing up to 17 g or more per 6 ounces. Though not sold in a grab-and-go yogurt tub, Vermont Creamery also makes quark, which is available at select Northeast grocery stores and online ($13 for three 8-oz containers). Right now, you can buy Elli at select Whole Foods stores nationwide (suggested retail $2 for a 6-oz container) or online ($12 for a 6-pack, delivering to all US states except Alaska and Hawaii). Misha ($3 for a 5.3-oz container) expects to launch in grocery stores by summer 2015. Both sell quark in single-serving yogurtlike containers, just like Fage or Chobani, and with sales of Greek yogurt finally dipping for the first time in 6 years, there's demand for something new. Small, local creameries used to be the only place you could find quark, but that's changing, thanks to two new national brands, Elli Quark and Misha Dairy. And while European producers leave in some of the soft, chunky curds, giving quark a texture similar to ricotta, most US brands are stirred to be as smooth as (or smoother than) anything in the yogurt aisle. "Quark has that great creaminess, but the taste is relatively plain," says chef Peter Sandroni, who mixes quark with roasted garlic and caramelized onions to fill vegetarian pierogies at his Milwaukee restaurant, La Merenda. During production, cheesemakers stir curd to stop it from hardening so it produces a thick, rich dairy cream. But think of quark as a creamier version of yogurt. We admit that the phrase "spoonable cheese" is about as appetizing as your mother-in-law's meatloaf. Meet quark, a spoonable cheese from Germany that's poised to be the next high-protein, low-calorie hotshot in US dairy aisles.
That bowl of Greek yogurt you've eaten nearly every day for the last who-knows-how-many years finally has some healthy competition.
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