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quark²

(kwôrk, kwärk)

A soft, creamy, usually unsalted cheese traditional to central Europe and made from cow's milk that is coagulated by the lactic acid produced by bacteria rather than by the use of rennet.

[German, from Middle High German quarc, from Lower Sorbian twarog, from Old Church Slavonic tvarogŭ; see teuə- in the Appendix of Indo-European roots.]

Indo-European & Semitic Roots Appendices

Thousands of entries in the dictionary include etymologies that trace their origins back to reconstructed proto-languages. You can obtain more information about these forms in our online appendices:

Indo-European Roots

Semitic Roots

The Indo-European appendix covers nearly half of the Indo-European roots that have left their mark on English words. A more complete treatment of Indo-European roots and the English words derived from them is available in our Dictionary of Indo-European Roots.

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