Popular in Scandinavian, German and Eastern European countries, Dr. Petre notes that quark originally was equivalent to homemade additive-free cheese, but as it has infiltrated the U.S. market, different brands have popped up with sweetened and "flavors added" versions. That said, quark should have no added sugars or salts and Dr. Petre recommends only buying brands that are using organic or grass-fed cows with little to no additives.

Whiteson singles out Vermont Creamery as one of her favorite brands. "If you're looking for flavored, no sugar added quark, a company that you can trust is Elli Quark; their products are sweetened with stevia, which is very rare to find in the U.S. diary market today."

Image via Aleksandra Baranova/Getty

"I really see no downsides at all," says Whiteson. "I guess if you're lactose intolerant or for someone that finds that dairy bothers them, they should stay away from quark. Also, vegans of course, because they can't eat dairy."

That said, according to Dr. Petre, quark is considered a low lactose and low FODMAP (aka Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols), which means it's easy to digest and safe to eat for anyone who suffers from irritable or sensitive bowels. And since it has less lactose than yogurt or milk, some lactose intolerants may be able to give it a try.

Image via milanfoto/Getty

With all that in mind, we turned to none other than the The Queen of Quark and asked her to share four of her favorite quark-based recipes. Born and raised in Bavaria, Germany, she has made it her mission to introduce this superfood to the rest of the world and teach people about its benefits.

Image via Yulia-Images/Getty

Serves 2

· 1 cup quark
· 1 tablespoon freshly squeezed lemon juice
· 4 tablespoons seasonal herbs
· 1 clove of garlic
· Salt and pepper
· Fresh basil, for garnish

Peel the garlic and crush finely. Mix all ingredients, season to taste with salt and pepper and let it sit for a while. Use herb quark as a fresh dip for vegetables, meat or with boiled potatoes.

Image and recipe via Queen of Quark

Serves 2

· 1 banana peeled and mashed
· 2 eggs
· 1/2 cup flour
· 1/2 cup quark
· Zest of a lemon
· 1 tablespoon vanilla extract
· 1 tablespoon sugar
· 1/2 teaspoon cinnamon
· Pinch of salt
· Low-fat milk/skimmed milk (optional)
· Vegetable oil or butter, for frying
· Fresh fruits or maple syrup
· Fresh mint, for garnish

Mix the banana and the flour with the eggs, quark, lemon zest, vanilla extract and sugar. Add the cinnamon, salt and some low-fat milk/skimmed milk if needed for a silkier consistency. Heat a pan, put some butter in it and add a tablespoon of the mixture to the pan to form pancakes. Flip over when golden brown and fry the other side. Serve warm with fresh fruit or maple syrup and use fresh mint for decoration.

Image and recipe via Queen of Quark