which tells you the curd is a good one. We're here in Door County, and we're about to meet Chris Renard, a third-generation artisanal cheesemaker who's been making cheese his entire life.

It takes around 10 kg of curd and 10 litres of milk to make 1 kg of mozzarella. When the cheese is ready, it can be shaped in braids, knots, and even piglets. It can also be smoked, seasoned ...

which can be translated as: ‘Three Marks for excellent curd cheese!’ Quark is the German word for curd cheese – but it also just happens to be one of the odd few early loan words in Old German taken ...