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Lipt-Cheese-Spread-Liptauer

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.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 242.1
Dietary: Gluten-free
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
  • 1/2 pound Lipt Sheep's milk cheese
  • 1/4 pound Lightly salted butter
  • 1 teaspoon Paprika
  • 1/2 teaspoon Prepared mustard
  • 1/2 teaspoon Caraway seeds; pounded
  • 1 small Onion; grated
  • 1/2 teaspoon Anchovy paste
Directions
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    Notes.
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    "The cheese which is the base of this
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    spread originally came from a north Hungarian area called Lipt.
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    The Austrians who
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    make a similar mixture call the
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    spread itself Liptauer or, more correctly Liptauer garniert.
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    Since in Hungary, Lipt is only the name of the cheese itself, this causes unneccesary mixups in non-Hungarian recipes.
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    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?
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    IMH) The basic MUSTS are the sheep's milk cheese, paprika, onion and caraway seeds.
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    All the other ingredients are optional.
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    In my home town I would not eat this cheese
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    spread at my friend's house, because her mother also put capers and sardines in the mixture.
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    In aristocratic houses and at the National Casino the
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    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 (!!!!
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    IMH).
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    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.
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    The same cheese
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    spread was made in Trieste with Gorgonzola cheese substituting for the sheep's milk cheese and Mascarpone, a fresh
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    cream cheese, substituting for the butter.
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    (We can buy a mixture of slices of these last two as "Magor" in France IMH).
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    G.L" 1.
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    Sieve the cheese and
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    mix it with softened butter and all the other ingredients until the
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    spread is light red in colour and evenly mixed.
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    Refrigerate.
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    Serve with wedges of good crusty bread or toast, accompanied by young radishes, green peppers or scallions.
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    :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
Read it online: https://www.chefs-mate.com/recipe/lipt-cheese-spread-liptauer/