Liptauer
 | |
| Type | Cheese spread |
|---|---|
| Main ingredients | Cheeses such assheep milk,goat milk,quarkorcottage |
Liptaueris a spicycheese spreadfromSlovak,AustrianandHungarian cuisine.Liptauer is made withsheep milk cheese,[1]goat cheese,quark,orcottage cheese.[2][3]
Etymology
[edit]The name is derived from theGermannameLiptaufor the region ofLiptovin northernSlovakia.
Overview
[edit]
It is a part of theregional cuisines of Slovakia(asŠmirkás,a form of the GermanSchmierkäsefor cheese spread),Hungary(körözött),[4]Austria(Liptauer),Slovenia(liptaver),Serbia(urnebessalata,"chaos salad" ),Croatia,Albania (liptao),Italy(especially in theprovince of Trieste), andRomania(especially inTransylvania,where it typically goes by the Hungarian name,körözött).[citation needed]
The three main ingredients are spreadable white cheese likequark,chives and paprika.[5]About one third of "traditional" Liptauer consists ofbryndza,a sheep milk cheese. Other soft cheeses used include cottage cheese, quark and goat.[6]These are mixed with sour cream, butter or margarine and finely chopped onions; sometimes beer is added.[2]Usual spices include groundpaprika,fresh parsley and whole (or ground)carawayseeds. Variants add others such as prepared mustard,Worcestershire sauce,capersand anchovy paste.[citation needed]
In Szeklerland and among other Transylvanian Hungarians,tarragonis also mixed in.
Consumption
[edit] | This sectionneeds additional citations forverification.(August 2021) |
Liptauer is traditionally eaten as anopen sandwich,especially withrye breadorpumpernickeltoast, orbagels,and also as an appetizer with crackers, served with beer or wine, or as a filling for cold dishes[2]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.[7]
In Austria, Liptauer is a typical snack served atHeurigen,Austrian wine-drinking taverns.[8]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
[edit]
References
[edit]- ^Bulletin.International Dairy Federation (IDF). 1986. pp. 208–209.RetrievedJanuary 20,2022.
- ^abcGundel, Károly(1992).Gundel's Hungarian cookbook.Budapest: Corvina.ISBN963-13-3600-X.OCLC32227400.
- ^Mendelson, A. (2013).Milk: The Surprising Story of Milk Through the Ages.Knopf Doubleday Publishing Group. pp. 303–304.ISBN978-0-385-35121-8.RetrievedJune 1,2017.
- ^"Körözött, Hungarian appetizer cheese spread".Cleveland Hungarian Heritage Museum. Archived fromthe originalon 2012-07-16.Retrieved2012-01-08.
- ^Ashkenazi, Michael; Jacob, Jeanne (2006).The World Cookbook for Students.Greenwood. p. 56.
- ^Gundel, page 135
- ^Ward, Artemas(1911)."Cheese: Liptau".The Grocer's Encyclopedia.New York. p. 121.Retrieved2008-07-09.
{{cite encyclopedia}}:CS1 maint: location missing publisher (link) - ^"Vienna Heuriger".Archived fromthe originalon 2009-03-05.Retrieved2009-01-19.