クォークチーズ

Either a compound coined in Japan of English-derived component terms クォーク (kwōku, “quark”) +‎ チーズ (chīzu, “cheese”), or borrowed from English quark cheese.

• IPA^(key): [kɰᵝo̞ːkɯ̟ᵝ t͡ɕiːzɨᵝ]

クォークチーズ • (kwōku chīzu) 

1. quark cheese

   A soft creamy cheese, eaten throughout northern, central, and eastern Europe, very similar to cottage cheese except that it is usually not made with rennet.

クォーク (kwōku) on its own refers to a quark (the subatomic particle). The addition of チーズ (chīzu) after クォーク serves to clarify that this term is specifically about the cheese.

Cheese is still not a big part of Japanese cuisine, and the names of imported cheeses may vary depending on the importer. The term クワルク (kuwaruku) may be the most common term for this kind of cheese.

• クワルク (kuwaruku)
• クヴァルク (kuvaruku)