Quark (when it's not a subatomic particle) is a byproduct of curds and whey that results in what some describe as "a German-style cream cheese," others describe as "a cross between yogurt and cottage cheese," and still others describe as "yummy." This Saturday we bought some lemon quark at the Spring Hill Jersey Farm. This can best be described as tasting like the filling of a lemon cheesecake. You can eat it with a spoon, spread it on toast, or just use your finger to scoop out delicious lemony creamy pleasantly tangy milk fats in a semi-solid state. My friend Reed recalls that in Holland, they sell quark in something like yogurt-containers, and that there it is mostly like pudding. I like it best spread on toast and drizzled with some 420 Honey.