Platte kaas is the name used for Quark in the Northern part of Belgium. It is a type of fresh cheese, also known as tvorog, topfen, and biezpiens. It is made by warming soured milk until the desired degree of denaturation of milk proteins and then strained. Dictionaries usually translate it as curd cheese or cottage cheese, although most commercial varieties of cottage cheese are made with rennet, whereas traditional quark is not. It is soft, white and un-aged, similar to some types of fromage frais. It is distinct from ricotta because ricotta (Italian: recooked) is made from scalded whey. Quark usually has much lower fat content (about the same as yoghurt) than cream cheeses and has no salt added.
Platte kaas can be served plain, or with some fruits, or some salt and other ingredients mixed. It can also be eaten on some bread.
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Plattekaas, wablief?, myowntravels.web-log.nl
Verse plattekaas, kwark, objectief.be
Quark (cheese), en.wikipedia.org
Wat is kaas?, www.kazenvanbijons.be