Liptauer

Liptauer

Liptauer is a dish or cheese spread made with sheep's-milk cheese [Gundel´s Hungarian Cookbook, Karoly Gundel. ] , goat's milk cheese, quark cheese or cottage cheese, part of Hungarian cuisine .The name for "Liptauer" in Hungarian is Liptói Túró or Körözött, [www.jcu.edu/language/hunghemu/korozott.html] , Also part of Austrian cuisine, Italian cuisine and Slovak cuisine. (Slovak "Šmirkáš"). The name "Liptauer" is derived from the German word for the region of Liptov in Slovakia ("Liptau" in German, "Liptó" in Hungarian, a county (Liptó county) in Hungary, before 1918, part of the Austro-Hungarian Empire.

In the province of Trieste in Italy, the cheese is also known as "Spuma di formaggio all'ungherese"

Liptauer is called in _en. Cheese mousse in the Hungarian style. [cite web |url=http://www.formaggio.it/liptauer.htm |title=Liptauer |accessdate=2008-07-09 |language=Italian |publisher=formaggio.it] If ready made, generally comes in small tinfoil packages and has a spicy, sharp taste.cite encyclopedia |last=Ward |first=Artemas |authorlink=Artemas Ward (writer) |encyclopedia=The Grocer's Encyclopedia |title=Cheese: Liptau |url=http://digital.lib.msu.edu/projects/cookbooks/coldfusion/display.cfm?ID=ency&PageNum=129 |accessdate=2008-07-09 |year=1911 |location=New York |pages=121] cite encyclopedia |last=Ward |first=Artemas |authorlink=Artemas Ward (writer) |encyclopedia=The Grocer's Encyclopedia |title=Liptau Cheese |url=http://digital.lib.msu.edu/projects/cookbooks/coldfusion/display.cfm?ID=ency&PageNum=349 |accessdate=2008-07-09 |year=1911 |location=New York |pages=341]

In Austria, it is a typical snack served at the Heuriger (Austrian wine-drinking Tavern).Fact|date=July 2008

Liptauer cheese spread can be made of any soft cheesees. Cottage cheese, Philadelphia Cream Cheese, quark cheese, soft goat or sheep cheese [cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |pages= |isbn=963-13-3600-X |oclc=32227400page 135] are all suitable for this purpose. The cheese is mixed with local sour cream, butter, margarine or beer [cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |pages= |isbn=963-13-3600-X |oclc=32227400page 135] and finely chopped onions. Spices are added, like ground paprika, fresh parsley, usually whole caraway seeds (or ground caraway).Other recipes involve prepared mustard, Worcester sauce, capers or anchovy paste. Consumed on open sandwich, toast, crackers, bagels or as a filling in cold dishes like filled tomatoes, peppers, [Gundel´s Hungarian Cookbook, Karoly Gundel. ] or hard boiled eggs. In Hungary there are many Liptauer or “körözött” recipes. All families have their own family recipe and they claim that the rigt körözött is like their own individual interpretations of the dish.

ee also

*Obatzda -

References


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