📝 About This Recipe
A crown jewel of the Viennese 'Heuriger' wine tavern culture, Liptauer is a vibrant, creamy cheese spread that balances the tang of sheep's milk cheese with the smoky warmth of Hungarian paprika. This rustic yet refined appetizer features a velvety base spiked with crunchy pickles, piquant capers, and a hint of caraway, creating a complex flavor profile that is both savory and bright. It is the ultimate communal starter, traditionally shared over a chilled glass of Grüner Veltliner or a crusty loaf of rye bread.
🥗 Ingredients
The Cheese Base
- 250 grams Bryndza (Sheep's milk cheese) or Feta (crumbled, at room temperature)
- 100 grams Unsalted Butter (softened to room temperature)
- 125 grams Topfen or Quark (or Greek Yogurt) (strained of excess liquid)
The Aromatics & Spices
- 2 tablespoons Sweet Hungarian Paprika (high quality for vibrant color)
- 1/2 teaspoon Hot Hungarian Paprika (optional, for a subtle kick)
- 1 teaspoon Caraway Seeds (finely crushed or ground)
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Anchovy Paste (adds essential umami depth)
The Texture & Crunch
- 1 small Shallot (very finely minced)
- 1 tablespoon Capers (drained and chopped)
- 3-4 pieces Cornichons (Pickles) (finely diced)
- 2 tablespoons Fresh Chives (finely snipped)
Seasoning & Garnish
- to taste Salt and Black Pepper (go light on salt as cheese/anchovies are salty)
- 1 pinch Whole Caraway Seeds (for garnish)
- 1 sprig Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Ensure the butter, Bryndza (or Feta), and Quark are all at room temperature to ensure a perfectly smooth, lump-free emulsion.
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2
In a medium mixing bowl, cream the softened butter with a wooden spoon or electric hand mixer until it is pale and airy.
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3
Add the crumbled Bryndza or Feta to the butter. If using Feta, mash it thoroughly against the side of the bowl to eliminate large chunks.
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4
Fold in the Quark or Greek yogurt until the mixture is uniform and creamy.
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5
Sift in the sweet and hot paprika. Sifting prevents clumps and ensures the spread takes on a beautiful, even sunset-orange hue.
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6
Add the crushed caraway seeds, Dijon mustard, and anchovy paste. Mix vigorously to distribute these potent flavors.
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7
Stir in the finely minced shallots, chopped capers, and diced cornichons. These provide the essential 'crunch' against the creamy base.
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8
Add the snipped chives and fold gently so they don't bruise or bleed into the cheese.
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9
Taste the spread. Add salt and freshly ground pepper only if necessary, as the cheese and capers provide significant saltiness.
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10
Transfer the Liptauer to a serving bowl or mold it into a traditional mound shape on a small plate.
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11
Cover with plastic wrap and refrigerate for at least 1 hour. This 'resting' period is crucial for the paprika to hydrate and the flavors to marry.
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12
Remove from the refrigerator 15 minutes before serving to soften slightly. Garnish with a sprinkle of extra paprika, caraway seeds, and fresh parsley.
💡 Chef's Tips
Use authentic Hungarian Paprika (labeled 'Noble Sweet') for the best color and flavor; domestic varieties often lack the necessary depth. If you cannot find Quark, strain full-fat Greek yogurt through a cheesecloth for 2 hours to achieve the right consistency. For a smoother texture, you can pulse the base ingredients in a food processor, but always fold in the pickles and capers by hand to maintain texture. Don't skip the anchovy paste; it doesn't make the dish taste like fish, but rather provides the 'soul' and saltiness that defines a traditional Liptauer. This spread actually tastes better the next day, making it a perfect make-ahead appetizer for parties.
🍽️ Serving Suggestions
Serve with thick slices of dark sourdough rye bread or pumpernickel. Pair with crunchy radishes, celery sticks, and sliced cucumbers for a refreshing contrast. Accompany with a crisp Austrian white wine like Grüner Veltliner or a cold Lager beer. Spread onto saltine crackers or pretzels for a casual snack. Include it as part of a larger 'Brotzeit' platter with smoked meats and hard-boiled eggs.