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From: craig@dcl-cs.UUCP
Newsgroups: net.cooks,net.veg,net.wanted
Subject: Re: Quark
Message-ID: <27@comp.lancs.ac.uk>
Date: Thu, 6-Mar-86 07:33:51 EST
Article-I.D.: comp.27
Posted: Thu Mar  6 07:33:51 1986
Date-Received: Sun, 9-Mar-86 08:36:33 EST
References: <944@nmtvax.UUCP> <848@bute.tcom.stc.co.uk> <1221@oddjob.UUCP>
Reply-To: craig@comp.lancs.ac.uk (Craig Wylie)
Organization: Department of Computing at Lancaster University, UK.
Lines: 26
Xref: watmath net.cooks:6151 net.veg:765 net.wanted:8352

In article <1221@oddjob.UUCP> mrl@oddjob.UUCP (Scott R. Anderson) writes:
>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.


Perhaps you mean Neuchatel ?  this is a cheese producing village (small town)
in Switzerland in the hills above Lausanne (which is on Lake Geneva) near the
border with France. Neuchatel cheese is creamy cheese, but not spreadable (what
a word !). It is often used as one of the cheeses in Neuchatel Fondue.
-- 
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