Dairy
Fresh Cheese Style
Fresh cheese-style curds include quark, tvorog, twaróg, farmer cheese, fromage frais, faisselle, cottage curd, and baker’s cheese—spoonable or sliceable unripened dairy between yoghurt and cheese. Bake, spread, sweeten, or salt. Moisture defines use: wet for spreading, drained for filling.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.75 g
- Saturated Fat 6.21 g
- Trans Fat 0.3 g
- Monounsaturated Fat 2.86 g
- Polyunsaturated Fat 0.31 g
- Cholesterol 30.8 mg
- Sodium 83 mg
- Salt 0.21 g
- Total Carbohydrate 4.92 g
- Dietary Fibre 0 g
- Total Sugars 4.99 g
- Complex / starch 0 g
- Protein 7.99 g
- Water 68.8 g
- Energy 147 kcal
- Water 68.8 g
- Carbohydrates 4.92 g
- Sugars 4.99 g
- Protein 7.99 g
- Fat 9.75 g
- Saturated Fat 6.21 g
- Monounsaturated Fat 2.86 g
- Polyunsaturated Fat 0.31 g
- Omega-3 0.03 g
- Trans Fat 0.3 g
- Vitamins 30.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 0.11 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 8.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.1 mg
- Vitamin K 0.5 µg
- Minerals 393 mg
- Major Minerals 391 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 30.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 0.11 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.05 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 8.4 · vitamin-d: 0.5 · vitamin-e: 0.1 · vitamin-k: 0.5 ·
Minerals
Fresh Cheese Style of Curd: composition reflects this culinary part relative to the whole ingredient.
History
Fresh acid-rennet curd cheeses fed European peasant and urban diets.
Quark, cottage, and farmer cheeses industrialised.
Fromage frais and quark gained global health and baking markets.