Liptauer is a soft, unripened cheese made from sheep's milk that comes from Lipto in what is now Liptov in northern Slovakia. The word Liptauer has become synonymous with the spread it is made with.
Romanian Brindza, or a combination of dry curd or farmers, cottage, ricotta or cream cheese and sour cream can be used in place of Liptauer. If you can't find dry curd cheese, you might want to make your own farmers cheese from scratch.
Liptauer cheese spread is typically eaten as an appetizer or snack with dark rye bread, radishes, hard-cooked eggs, green onions, green pepper, and beer. Hungarians, Czechs, Austrians and some Scandinavians all claim it as their own.
- 1/2 pound Liptauer (or brindza or dry curd or farmer's cheese at room temperature)
- 4 ounces/1 stick unsalted butter (softened)
- 1 teaspoon sweet Hungarian paprika
- 1/2 teaspoon prepared mustard
- 1/2 teaspoon caraway seeds (pounded)
- 1 small onion (grated)
- 1/2 teaspoon anchovy paste
- Sieve cheese into a medium bowl. Beat in butter. Add remaining ingredients, combining thoroughly. Adjust seasonings. Refrigerate at least 2 hours for flavors to marry. Remove from refrigerator 15 minutes before serving.
- Variations: Capers and chives may be added and sieved cottage cheese or cream cheese can be used in place of Liptauer, brindza or farmers cheese. If you want to turn this into a veggie dip, add 1/3 cup sour cream.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||9 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||1 g|