Liptauer
{{short description|Central European cheese spread}}
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| type = Cheese spread
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| main_ingredient = Cheeses such as sheep milk, goat milk, quark or cottage
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Liptauer is a spicy cheese spread from Slovak, Austrian and Hungarian cuisine. Liptauer is made with sheep milk cheese, goat cheese, quark, or cottage cheese.
Etymology
Overview
File:Quark liptauer cheese.jpg]]
It is a part of the regional cuisines of Slovakia (as Šmirkás, a form of the German Schmierkäse for cheese spread), Hungary (kőrözött),{{cite web|title=Körözött, Hungarian appetizer cheese spread |url=http://www.jcu.edu/language/hunghemu/korozott.html |publisher=Cleveland Hungarian Heritage Museum |access-date=2012-01-08 |url-status=dead |archive-url=https://web.archive.org/web/20120716223735/http://www.jcu.edu/language/hunghemu/korozott.html |archive-date=2012-07-16 }} Austria (Liptauer), Slovenia (liptaver), Serbia (urnebes salata, "chaos salad"), Croatia, Albania (liptao), Italy (especially in the province of Trieste), and Romania (especially in Transylvania, where it typically goes by the Hungarian name, körözött).{{Cn|date=August 2021}}
The three main ingredients are spreadable white cheese like quark, chives and paprika.{{cite book |last2=Jacob |first2=Jeanne |last1=Ashkenazi |first1=Michael |title=The World Cookbook for Students |publisher=Greenwood |date=2006 |page=56}} About one third of "traditional" Liptauer consists of bryndza, a sheep milk cheese. Other soft cheeses used include cottage cheese, quark and goat.Gundel, page 135 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.{{Cn|date=August 2021}}
In Szeklerland and among other Transylvanian Hungarians, tarragon is also mixed in.
Consumption
{{More citations needed|section|date=August 2021}}
Liptauer is traditionally eaten as an open sandwich, especially with rye bread or pumpernickel toast, or bagels, and also as an appetizer with crackers, served with beer or wine, or as a filling for cold dishes such as stuffed tomatoes, peppers, celery or hard boiled eggs. Ready-made Liptauer is generally available in small tinfoil packages and has a spicy, sharp taste.{{cite encyclopedia |last=Ward |first=Artemas |author-link=Artemas Ward (writer) |encyclopedia=The Grocer's Encyclopedia |title=Cheese: Liptau |url=http://digital.lib.msu.edu/projects/cookbooks/coldfusion/display.cfm?ID=ency&PageNum=129 |access-date=2008-07-09 |year=1911 |location=New York |pages=121}}
In Austria, Liptauer is a typical snack served at Heurigen, Austrian wine-drinking taverns.{{Cite web |url=http://b2b.wien.info/data/artikel-db/e/Vienna_The_City_of_Wine.doc |title=Vienna Heuriger |access-date=2009-01-19 |archive-date=2009-03-05 |archive-url=https://web.archive.org/web/20090305232713/http://b2b.wien.info/data/artikel-db/e/Vienna_The_City_of_Wine.doc |url-status=dead }} 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.
Another substitutes for bryndza:
- Schlierbacher cheese (in German)
- Mondseer cheese (in German)
- Pálpusztai cheese
See also
{{portal|Food}}
References
{{Reflist|2|refs=
{{cite book |title= Bulletin |publisher= International Dairy Federation (IDF) |issue= nos. 196-207 |year= 1986 |url= https://books.google.com/books?id=W1xQAAAAYAAJ&q=liptauer |access-date= January 20, 2022 |pages= 208–209}}{{cite book |first= Károly |last= Gundel |author-link= Károly Gundel |title= Gundel's Hungarian cookbook |publisher=Corvina |location= Budapest |year= 1992 |isbn= 963-13-3600-X |oclc= 32227400}}
}}
{{Cheese dishes}}
{{Slovak cheeses}}