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Path: utzoo!watmath!clyde!cbosgd!ihnp4!oddjob!mrl
From: mrl@oddjob.UUCP (Scott R. Anderson)
Newsgroups: net.cooks,net.veg,net.wanted
Subject: Re: Quark
Message-ID: <1221@oddjob.UUCP>
Date: Sun, 2-Mar-86 23:08:38 EST
Article-I.D.: oddjob.1221
Posted: Sun Mar  2 23:08:38 1986
Date-Received: Tue, 4-Mar-86 04:45:46 EST
References: <944@nmtvax.UUCP> <848@bute.tcom.stc.co.uk>
Reply-To: mrl@oddjob.UUCP (Scott R. Anderson)
Organization: University of Chicago, Department of Physics
Lines: 16
Xref: watmath net.cooks:6127 net.veg:746 net.wanted:8324

In article <848@bute.tcom.stc.co.uk> pete@stc.UUCP (Peter Kendell) writes:
>        Seriously now, folks, I thought that Quark was more widely
>        known. It's a German low-fat soft cheese rather like a low-
>        fat version of Kraft `Philadelphia', viz. easily spread.
>        My wife uses it instead of butter for spreading on toast,
>        etc.
>
>        Your name for this quality product may vary subject to local
>        law.

Is this any thing like Neufchatel cheese?  I've seen it described the
same way.
-- 

					Scott Anderson
					ihnp4!oddjob!kaos!sra