The Austrian Liptauer Recipe is a flavorful cheese spread enriched awith Paprika and similar spices and ingredients.
If you like cream cheese varieties spread over your bread, you might enjoy my spicy cream cheese spread.
What is Liptauer?
Liptauer is a well seasoned and spiced cottage cheese spread.
This particular spicy spread is traditionally made with sheep’s milk cheese also known as bryndza.
Liptauer originated in the region of Liptov in Slovakia which used to be part of the Austro Hungarian empire before the fall in 1918.
The spread was popular at that time amongst the royal circle and was served with a caviar topping at court and in noble restaurants in Vienna.
Nowadays, the cheese spread is served as a snack in most homes in Austria, Slovenia, and surrounding countries.
In Hungary the Liptauer is served as an appetizer known as körözött.
To travel to find the best Liptauer
My family and I had taken a short vacation to east Austria with the aim of discovering and learning more from our culture.
East Austria is known for its White Wine and Viticultural areas in the whole world.
The local inns are run by so-called Weinbauer, known in English as winegrowers.
If you ever get to travel to east Austrian regions such as Styria, try to frequent a Buschenschank Inn (also called Heuriger, just like the drink!).
Buschenschanken serve up local delicacies such as wine, cheese, cold cuts and also the Liptauer spread.
Homemade bread is rather common as well so the best way to taste the cheese spread is in Styria in a Buschenschanken OR you can recreate the same setting at home.
How to serve and enjoy the Liptauer spread?
Serve up the Liptauer cheese spread as part of your cheese and charcuterie board.
I love to serve a white wine but a red wine of your choice will bring out the flavors of your cheese spread too.
Spread some of it into your sandwich bread with other cold cuts.
The Liptauer makes a great snack time savory treat and it’s a common school break time snack with black bread for kids in Austria.
Or turn it into a Liptauer cheese dip by serving up salted sticks or a pretzel with it, inspired by the Bavarian Obatzda cheese dip.
You can garnish the cheese spread with caraway seeds or chopped garden cress.
Similiar Recipes
- Austrian cold appetizers with cold cuts
- Clear Soup
- Austrian Beef Liver Pate
- Salmon Lox Spread
If you are planning to travel the wonderful Austrian plains, then you might need this food English/German/Austrian German translation!
Dear Reader, Have you tried the Liptauer?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Austrian Liptauer Recipe
Ingredients
For the spread:
- 3.5 ounces Fresh Cottage Cheese 20% fat or fresh cottage cheese (best suitable bryndza – sheep cheese)
- 2 Tablespoons Butter soft
- 1 Tablespoon Onion chopped
- 1 Garlic chopped
- 1 Teaspoon Dijon Mustard
- 1 1/2 Teaspoon Paprika powder sweet variety
- 1/4 Teaspoon Caraway Seeds
- 1/4 Teaspoon Salt
- Black Pepper pinch
to Garnish:
- Bell Pepper sliced or diced small
- Pickles chopped
- Capers optional
- Pink Radish slices
Instructions
- Grab a bowl and add the soft butter together with the quark and mix well. See that no bits are left and the mixture is smooth.
- Clean, rinse the Onion and Garlic and chop fine, add them to the quark/butter mix.
- Throw in the rest of the spices and salt to the combination and mix it well.
- Garnish with red capsicum, pickled cucumbers and capers.
Notes
- You can also use Mascarpone or other flavorless plain cream cheese variations.
- In east Europe sheep cream cheese is still very common and it lends the Liptauer a certain special flavor.
Nutrition
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This looks good. I’ll bet you could put some on a regular sandwich too and turn it into something more special…
It’s first time hearing this spread but now I know. 🙂 I’m really interested in Austrian dishes as I’m not familiar. I wish we can be more exposed to them in the US. Looks and sounds delicious though! Thanks for educating us! 🙂
Liptauer spread is not something unknown to me, but I have never eaten it. I bet it tastes wonderful! We eat a lot of quark in Switzerland.
Cheers,
Rosa
This sounds interesting…
Never heard of it – I wonder if any of the very few Austrian restaurants in Australia would have it on the menu. Probably not!
Yummy dip and a great Austrian inspiration :
The dip look yum and healthy!
I have never heard of that dip but then again, I’ve never eaten Austrian cuisine. I also wasn’t a fan of black bread when I was a child but I’m sure I would have loved this dip.
I have never heard of this spread, but it sounds delicious and easy to make. Definitely a great simple recipe for spring, combination of cheese, onions, garlic and all the spices will go great with dark bread.
I never heard of this dip…but from the description and the ingredients it sure sounds and looks delicious…
Thanks for sharing such an interesting recipe and hope you are having a wonderful week Helene 🙂
You really have such an enjoyable blog, Helene. I just never know what I will find when I arrive and your stories are always so personal.
I have experienced Liptauer and I immediately grew quite fond of it. Black bread has never been one of my fortes either. I love what you have done with this spread and the fact that there was no paprika available didn’t harm it one tiny bit:)
Thank you so much for sharing…
This looks like a delicious dip and spread! I’ll have to try it soon.
I’ve never heard of this spread/dip–but I love the flavors in it. Looks wonderful!
Thanks for visiting my blog and it’s a pleasure to discover yours. I’ve never heard of this dip before but sounds very interesting to try.
You made this dip sound super amazing, can’t wait to try this. Thanks for sharing & for the inspiration to visit austria one day
your description makes this dip sounds super amazing, would love to try it one day. thanks for sharing & the inspiration to visit austria one day
I did have try this dip once, a long time ago when I was visiting a friend living in Vienna at the time. Thanks so much for posting the recipe, and for triggering a happy memory!
Given my love of all things cheese, it’s obvious that I need to try this!
I’d definitely try this creamy spread on brown bread….new to me, too, but it sounds delightful!
My taste buds are watering..and I learnt something new..
thanks!
Hi Helene! It’s unfortunate that I’ve never heard of this spread. I learn so many new ingredients and recipes/food from blog hopping. I’d never know if I wasn’t visiting food blogs! I would love to try this spread – according to your recommendation it sounds amazing. 🙂
Never heard of this before. It looks and sounds delicious.
Actually bryndza is produced for centuries in both Slovakia and Poland. Both countries have registered the name as a regional product in the European Union. Frankly, I even didn’t know about the Slovakian one, but knew only the Polish bryndza.
This spread looks delicious and reminds me of a Hungarian cheese spread with paprika 🙂 Hungarians also add caraway seeds often. I must try making it one day.
Hungarian cheese spread what you mean is the same as in this post, the liptauer. Austria and hungary, slovakia etc used to be one empire and this spread used to be served to the royal court back then.
Hi Helene! Thanks for visiting my blog and leaving your thoughts. This dip/spread looks creamy and delicious. It will be an instant hit with my family 🙂 Thanks for sharing
Helene this sounds fantastic. I love dips and this is a new one for me. I have never heard of it before. Hope you are having a wonderful day.
wow..awesome recipe
Aarthi
http://www.yummytummyaarthi.com/
iwhat a fun story! and great recipe, sounds perfect to serve as an appetizer when feeding a small crowd (together with the breads, cold sausages and lard!)!