Lipt-Cheese-Spread-Liptauer

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Servings: 4 Difficulty: Advanced
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Eastern European-style light and flavorful appetizer that brings home-style flavor to your table
Lipt Cheese Spread (Liptauer recipe image

This Eastern European appetizer features Lipt Sheep’s milk cheese, Lightly salted butter, Paprika, Prepared mustard, Caraway seeds; pounded. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Lipt Cheese Spread (Liptauer recipe image
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Lipt-Cheese-Spread-Liptauer

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 242.1

Description

This Eastern European appetizer features Lipt Sheep's milk cheese, Lightly salted butter, Paprika, Prepared mustard, Caraway seeds; pounded. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Notes.
  2. "The cheese which is the base of this
  3. spread originally came from a north Hungarian area called Lipt.
  4. The Austrians who
  5. make a similar mixture call the
  6. spread itself Liptauer or, more correctly Liptauer garniert.
  7. Since in Hungary, Lipt is only the name of the cheese itself, this causes unneccesary mixups in non-Hungarian recipes.
  8. 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?
  9. IMH) The basic MUSTS are the sheep's milk cheese, paprika, onion and caraway seeds.
  10. All the other ingredients are optional.
  11. In my home town I would not eat this cheese
  12. spread at my friend's house, because her mother also put capers and sardines in the mixture.
  13. In aristocratic houses and at the National Casino the
  14. 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 (!!!!
  15. IMH).
  16. 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.
  17. The same cheese
  18. spread was made in Trieste with Gorgonzola cheese substituting for the sheep's milk cheese and Mascarpone, a fresh
  19. cream cheese, substituting for the butter.
  20. (We can buy a mixture of slices of these last two as "Magor" in France IMH).
  21. G.L" 1.
  22. Sieve the cheese and
  23. mix it with softened butter and all the other ingredients until the
  24. spread is light red in colour and evenly mixed.
  25. Refrigerate.
  26. Serve with wedges of good crusty bread or toast, accompanied by young radishes, green peppers or scallions.
  27. :323/4.4

Nutrition Facts

Servings 4

Amount Per Serving
Calories 242.1kcal
% Daily Value *
Total Fat 23.8g37%
Saturated Fat 14.9g75%
Cholesterol 62.1mg21%
Sodium 216.2mg10%
Total Carbohydrate 6.1g3%
Dietary Fiber 0.9g4%
Sugars 4.1g
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: anchovy, appetizer, butter, caraway, cheese, eastern european, eggs, grated, lightly, lipt, liptauer, milk, mustard, onion, paprika, paste, pounded, prepared, salted, seeds
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