Liptauer

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Liptauer
Liptauer.jpg
Type Cheese spread
Main ingredients Cheeses such as sheep milk, goat milk, quark or cottage
Cookbook: Liptauer  Media: Liptauer

Liptauer is a spicy cheese spread made with sheep milk cheese, goat cheese, quark, or cottage cheese.[1][2][3]

Etymology[edit]

The name is derived from the German name Liptau for the region of Liptov (Hungarian: Liptó) in northern Slovakia, a former county in the Austro-Hungarian Empire.

Overview[edit]

Liptauer prepared with quark cheese

Similar to the Bavarian Obatzda, it is a part of the regional cuisines of Slovakia (as Šmirkás, a form of the German Schmierkäse for cheese spread), Hungary (as Liptói túró or Körözött [4]), Austria (Liptauer), Serbia (Urnebes salata, "chaos salad"), Croatia, Albania (liptao) and Italy (especially in the province of Trieste).

About one third of "traditional" Liptauer consists of bryndza, a sheep milk cheese. Other soft cheeses used include cottage cheese, quark, and goat.[5] These are mixed with sour cream, butter or margarine, and finely chopped onions; sometimes beer is added.[2] Usual spices include ground paprika, fresh parsley, and whole (or ground) caraway seeds. Variants add others such as prepared mustard, Worcestershire sauce, capers and anchovy paste.

Consumption[edit]

Liptauer is typically eaten on an open sandwich, toast, crackers, bagels or as a filling in cold dishes such as stuffed tomatoes, peppers,[2] or hard boiled eggs. Ready-made Liptauer is generally available in small tinfoil packages and has a spicy, sharp taste.[6]

In Austria, Liptauer is a typical snack served at Heurigen, Austrian wine-drinking taverns.[7] In Slovakia and Hungary many families have their own recipe for the dish. In Serbia, Liptauer is available in most restaurants that serve local cuisine. It is often made spicy with paprika, roasted red peppers and egg yolks.

See also[edit]

References[edit]

  1. ^ Federation, International Dairy (1986). Bulletin. Bulletin. Secrétariat Général. pp. 208–209. Retrieved June 1, 2017. 
  2. ^ a b c Gundel, Karoly (1992). Gundel's Hungarian cookbook. Budapest: Corvina. ISBN 963-13-3600-X. OCLC 32227400. 
  3. ^ Mendelson, A. (2013). Milk: The Surprising Story of Milk Through the Ages. Knopf Doubleday Publishing Group. pp. 303–304. ISBN 978-0-385-35121-8. Retrieved June 1, 2017. 
  4. ^ "Körözött, Hungarian appetizer cheese spread". Cleveland Hungarian Heritage Museum. Archived from the original on 2012-07-16. Retrieved 2012-01-08. 
  5. ^ Gundel, page 135
  6. ^ Ward, Artemas (1911). "Cheese: Liptau". The Grocer's Encyclopedia. New York. p. 121. Retrieved 2008-07-09. 
  7. ^ Vienna Heuriger