[Sca-cooks] Cream cheese?

Sharon Palmer ranvaig at columbus.rr.com
Thu Aug 4 13:51:51 PDT 2011

>I've also been working with quark, but haven't found the word "quark" in
>any pre-16th century materials yet.  Glossaries advised me that züger
>(zu:ger) or its variant spellings zyger, ziger or cziger are the earlier
>words for quark or topfen.

Rumpolt has a recipe for Ziger soup and several 
recipes for soft cheese (which we've discussed 
here before), but I wouldn't claim that they are 
the same as quark or cream cheese.


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