“It doesn't have the sourness of yogurt, but it doesn't have the saltiness of cottage cheese.”Abilova grew up in Kazakhstan, and she grew up eating quark. “I just vividly remember one of the fridges was just kind of cultured dairy stuff.”When she moved to New York for school, Abilova missed eating quark. “What hypothetically would it take to bring quark to the U.S.,” she asked herself. Together, determined to bring quark to American grocery store shelves, they founded Misha. She also likes eating quark mixed with fruit preserves.

Source: Forbes December 31, 2017 21:22 UTC