Liptauer

Etymology

The name is derived from the German name Liptau for the region of Liptov (Hungarian: Liptó) in northern Slovakia, a former county in the Austro-Hungarian Empire.

Overview

Similar to the Bavarian Obatzda, it is a part of the regional cuisines of Slovakia (as Šmirkás, a form of the German Schmierkäse for cheese spread), Hungary (Körözött), Austria (Liptauer), Slovenia (Liptaver), Serbia (Urnebes salata, "chaos salad"), Croatia, Albania (liptao) and Italy (especially in the province of Trieste).

About one third of "traditional" Liptauer consists of bryndza, a sheep milk cheese. Other soft cheeses used include cottage cheese, quark and goat. 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.

Consumption

Liptauer is typically eaten on an open sandwich, toast, crackers, bagels or as a filling in cold dishes such as stuffed tomatoes, peppers, or hard boiled eggs. Ready-made Liptauer is generally available in small tinfoil packages and has a spicy, sharp taste.

In Austria, Liptauer is a typical snack served at Heurigen, Austrian wine-drinking taverns. 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
• Mondseer cheese
• Palpusztai cheese