Liptó cheese spread (liptauer)
Cheese Appetizers Hungarian Dairy Spreads
Last updated 6/12/2012 12:57:04 AM. Recipe ID 19479. Report a problem with this recipe.
Title: Liptó cheese spread (liptauer)
Categories: Appetizers, Cheese/eggs, Hungarian, Dairy
Yield: 4 Servings
1/2 lb Liptó Sheep's milk cheese
1/4 lb Lightly salted butter
1 ts Paprika
1/2 ts Prepared mustard
1/2 ts Caraway seeds; pounded
1 sm Onion; grated
1/2 ts Anchovy paste
Notes. "The cheese which is the base of this spread originally came
from a north Hungarian area called Liptó. The Austrians who make a
similar mixture call the spread itself Liptauer or, more correctly
Liptauer garniert. Since in Hungary, Liptó is only the name of the
cheese itself, this causes unneccesary mixups in non-Hungarian
recipes. If you are unable to buy the real sheep's milk cheese a very
similar product called Brindza which comes from Romania, can
generally be purchased in the better cheese stores (Feta? IMH)
The basic MUSTS are the sheep's milk cheese, paprika, onion and
caraway seeds. All the other ingredients are optional. In my home
town I would not eat this cheese spread at my friend's house, because
her mother also put capers and sardines in the mixture.
In aristocratic houses and at the National Casino the spread was
served topped with Beluga Caviar, which makes a very good combination,
particularly if you get tired of eating caviar in the traditional way
Trieste, on the Adriatic was part of the Austro-Hungarian Empire
until the treaty of Trianon in 1920, but even then it had a strong
Italian food influence. The same cheese spread was made in Trieste
with Gorgonzola cheese substituting for the sheep's milk cheese and
Mascarpone, a fresh cream cheese, substituting for the butter. (We
can buy a mixture of slices of these last two as "Magor" in France
1. Sieve the cheese and mix it with softened butter and all the
other ingredients until the spread is light red in colour and evenly
2. Serve with wedges of good crusty bread or toast, accompanied by
young radishes, green peppers or scallions.
Recipe George Lang "The Cuisine of Hungary"
MMed IMH c/o Georges' Home BBS 2:323/4.4
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