A lively debate centered around the best yogurt available in the Bay Area revealed a dark-horse candidate: the quark made by Spring Hill, a favorite for its cow’s-milk cheese sold at many local farmers’ markets (and the cheese of choice at Hot Cheese of Windsor Farmer’s Market fame).

A soft fresh cheese made without rennet (unlike cottage cheese), quark is a low-fat alternative to yogurt, and Spring Hill’s lemon-flavored variety is beloved by several hounds; lrealml loves the lemon quark with strawberries.

Caitlin McGrath has determined that the cheesemakers at Spring Hill sell quark only at farmers’ market stands, not at the retail outlets that sell their cheese.

Spring Hill Cheese [North Bay]
4235 Spring Hill Road, Petaluma

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