Liptauer Cheese Spread
- Klassiekers
- Vegetarisch
- Voorgerecht
This great spread is served in typical Heurigen wine taverns throughout Austria's wine growing regions and is served best on pumpernickel or rye bread.
Voorbereiding
- Bereidingstijd: 15 min.
- 4 Porties
Stir the curd cheese and mayonnaise until creamy, finely chop the remaining ingredients, add to the mixture and mix well. Season with mustard, paprika, salt and pepper. The Liptauer should be left to stand for a few hours before eating. It is available from mild to spicy-hot. If you like the spread more hot, you can replace the sweet paprika powder with hot paprika powder.
Liptauer goes perfectly well with sparkling white wines or young red wines. The two white grape varieties Zierfandler (late red) and Rotgipfler are typical of the Austrian thermal region, and are hard to find elsewhere. However, the traditional variety diversity also includes the Blauer Portugieser, formerly known as "Vöslauer", or the Neuburger, as well as wines from the Burgundy family such as St. Laurent or Pinot Blanc.
Ingrediënten
Did you know, that...?
This savoury spread originates from Slovakian-Austrian cuisine. Its name is derived from the northern Slovakian region of Liptau. The "original" Liptauer is made with Brimsen (salted sheep's milk cheese). In the wine tavern cuisine, however, curd cheese is usually used instead.