Recently I chanced upon some kutun rahka or the Finnish version of quark made with goat milk, on sale. It was from a lovely Finnish creamery, dairy and cheesmaker Saloniemi (Saloniemen Juustola).
The prices for their products are high, but so is the quality. If my budget allowed, I would likely be a regular consumer. This was DELICIOUS. If you are a fan of chevre, it had a similar light goat-y taste, and it is full of protein. It mixed well with pesto, eaten on those amazing, sweet Finnish carrots.
It would also have been fantastic with fresh fruit or fruit preserves. For example, fig jam or fresh strawberries. Anything that would work with chevre would also work here. Yum.
Their products are available at most larger super markets (K-supermarkets, S-markets) and many specialist grocers like Ruohonjuuri and Anton & Anton. I also want to consider using rahka instead of quark in English; I think it sounds more inviting. “Quark” reminds me too much of quorn, the fake engineered meat pioneered in the U.K.