Liptauer

Liptauer is a spiced cheese spread found in Slovak and Austrian cooking, and also across much of central and eastern Europe. Its name comes from Liptov, a region in northern Slovakia known in German as Liptau.

History

The name derives from the German Liptau, the form used for the former county of Liptov in northern Slovakia. The name gave its title to a spread that spread across territories once linked to the Austro-Hungarian monarchy.

The base combines soft cheeses with butter or sour cream, onion, paprika and caraway. The most traditional version uses bryndza, a Slovak sheep's milk cheese, though many kitchens replace it with cottage cheese, quark or goat's cheese. This is why recipes vary so much from one country and family to another.

From Slovakia and Austria, liptauer reached Hungary, Slovenia, Serbia, Croatia, Romania and Italy, where it is especially associated with the province of Trieste under the name spuma di formaggio all'ungherese.

Culture

In Austria it is a typical snack at the Heurigen, the taverns serving young wine, and it is usually spread on rye bread or eaten with crackers alongside beer or wine. In Slovakia it appears at traditional breakfasts, and many households keep their own recipe.

Regional variants are numerous. In Hungary and Transylvania it is known as körözött, and among the Szeklers tarragon is added. Some versions include mustard, capers, anchovies or Worcestershire sauce, while in Serbia it is common in restaurants serving local cuisine, often with roasted red pepper and egg yolk. Today it remains an everyday food and is also sold ready-made in small foil packs.

Trivia