JamieOliver.com

Thanks shammrok, I think I will try the cheesecake.

When I lived in Australia it was really hard to get Quark, and then the dairy guy at the local farmers market started selling it, but you had to get there before official opening time to get any otherwise 2 Austrian ladies would come along and buy it all! Can't blame them as it was so hard to get. Here in London, my local Waitrose supermarket sells it.

I discovered Quark on my travels in Germany, and the nutella combination because at each Pension (B&B, small hotel), they would have quark and nutella in the buffet, so I mixed it together for my brekkies, which I ate along with lots of other goodies. I love German breakfasts.     

It is good on bread under preserves.

Or season with fresh herbs (chives etc are nice), salt and pepper, and serve with potatoes boiled or baked in their skins (makes a great lunch).

Or season with fresh herbs, salt, and pepper and use as a dip for veggies.

Mix with fruit and sweeten to taste like you would with yoghurt and serve as dessert.

Use with muesli or granola instead of milk (if too thick add a spoonfull of milk).

Also traditional German cheese cake recipes are made with quark (the philadelphia style cheese did not appear here until the 80s).

I can really recommend Austrian "Topfenpalatschinken", maddimouse posted a recipe for this a while ago... http://www.jamieoliver.com/foodwise/art … hp?id=1876

And of course Topfenstrudel.
I googled a recipe which is quite the way like I do it:
http://shorti1.com/topfenstrudel.html

My father's side of the family called it Schmear Kaes.  The traditional way to eat it in the area where they lived was on bread with apple butter on the top.  After my father fell ill with demintia and would hardly eat at all, I would always send a jar of apple butter to my mom for him and if I was in the area, I would make my soft cheese so he could have it all on bread.  He might not have known who I was but he knew that treat.