|Main ingredients||Cheeses such as sheep milk, goat milk, quark or cottage|
|Cookbook: Liptauer Media: Liptauer|
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 ), 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. These are mixed with sour cream, butter or margarine, and finely chopped onions; sometimes beer is added. 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.
In Austria, Liptauer is a typical snack served at Heurigen, Austrian wine-drinking taverns. 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.
Ready-made Liptauer is generally available in small tinfoil packages and has a spicy, sharp taste.
- Gundel, Karoly (1992). Gundel's Hungarian cookbook. Budapest: Corvina. ISBN 963-13-3600-X. OCLC 32227400. Cite error: Invalid
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- "Körözött, Hungarian appetizer cheese spread". Cleveland Hungarian Heritage Museum. Retrieved 2012-01-08.
- Vienna Heuriger
- Ward, Artemas (1911). "Cheese: Liptau". The Grocer's Encyclopedia. New York. p. 121. Retrieved 2008-07-09.