I need to make a confession. This was an interview I really wanted to do. I spent over 25 years in consumer packaged goods, specifically in dairy, and have always wanted to see quark succeed in the US market. If you don’t know what quark is, Google it. It is creamy and soft. If yogurt and cream cheese had a love child, it would be quark.
I first tried Wünder Creamery’s quark at the Winter Fancy Food Show in San Francisco. I loved it. Then I met co-founder Kamilya Abilova. Her story was fascinating, and I thought it would be interesting to share a bit about her journey. I hope you enjoy the article.
Why are you guys doing this crazy thing?
“I'm from Kazakhstan, in Central Asia, a place that knows and loves quark. Almost every household fridge back home has some quark in it. We know about quark by way of Russian cuisine, but in more than 20 countries, all over Europe, it's a beloved staple. I personally loved it for its mild taste and thick texture. It was always a great snack. But we would also make cheesecake with it back home, we’d spread it on bread, we could do it all. I don’t believe we used it as a dip as much, but quark is great for that, too.
To read the rest of the story, please go to: SmartBrief
