Heinz Langerfeld

Heinz was a German immigrant who made his living distributing European specialty products to his fellow countrymen. There was also a market driven by many WWII veterans who had spent time in Germany during the war and returned home with a taste for German food. Heinz was working in the county when he heard a local farmer (Jack) was starting to make cheese. He thought it would be a good business venture to convince said farmer to make Quark, a staple in his homeland which was nearly impossible to find in America. I have no idea how that first conversation went, but I would have loved to have been a fly on that wall! Knowing these two strong willed men with their equally strong accents would have been a sight to see!

Long story short, we began making Quark in the early ’80’s. Quark is a soft creamy cheese and can be used in many ways.

Some of my earliest memories of Quark include the assembly line when I would “help” my dad and Pake in the Cheese Room. However my relationship with this particular cheese mostly revolved around the “bailing” process. Imagine a large tank, full of a milky jello-like substance that could be squished between your fingers. This is the early stages of Quark! Once it was in a cheese cloth covered basket, it would sit overnight, press the weigh out of itself naturally, and then be packaged. My job, along with whoever I suckered into helping me, (often my cousin, Marlies), was to get the Quark from the tank into the baskets. With a little gallon sized bucket. Now that was a work out! I can’t even imagine how many reps it would take to lift all that quark and fill ALL the baskets…but I do know I got some pretty good biceps out of the deal! Who needs a gym when you have a cheese room!

Elizabeth (Appel) Hayes
Elizabeth & Marlies helping in the Cami and John with Quark

Heinz was one of those characters you just never forget. We are so grateful he brought this product to the attention of a fledgling cheese factory. Without him we wouldn’t have Quark to help get the cheese business off the ground! We currently produce two different types of Quark. Traditional which is a full fat and a Low fat for those who are wanting something lighter.

Traditional and Lowfat Quark

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