📝 About This Recipe
A crown jewel of Austro-Hungarian 'Heuriger' wine tavern culture, Liptauer is a vibrant, paprika-infused cheese spread that balances creamy textures with a piquant kick. Traditionally made with sheep's milk Bryndza, this version utilizes a blend of quark and butter for a silky finish, punctuated by the crunch of capers and cornichons. It is an essential appetizer that brings a rustic, old-world elegance to any snack board or social gathering.
🥗 Ingredients
The Cheese Base
- 250 grams Quark or Farmer's Cheese (well-drained; can substitute with Ricotta or Cream Cheese)
- 125 grams Unsalted Butter (softened to room temperature)
- 2 tablespoons Sour Cream (full fat for best texture)
The Aromatics & Spices
- 2 teaspoons Sweet Hungarian Paprika (high quality for deep red color)
- 1/2 teaspoon Smoked Paprika (adds a subtle depth)
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Caraway Seeds (lightly toasted and crushed)
- 1 clove Garlic (minced into a paste)
- to taste Salt and Black Pepper (use fine sea salt)
The Texture & Zest
- 1 small Shallot (very finely minced)
- 1 tablespoon Capers (drained and chopped)
- 3-4 pieces Cornichons (finely diced)
- 2 tablespoons Fresh Chives (finely snipped)
- 1/2 teaspoon Anchovy Paste (optional, for authentic umami depth)
👨🍳 Instructions
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1
Ensure your butter is completely softened to room temperature so it incorporates smoothly without lumps.
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2
In a medium mixing bowl, cream the softened butter using a spatula or hand mixer until it is pale and fluffy.
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3
Gradually add the drained Quark or Farmer's cheese to the butter, beating until the mixture is uniform and light.
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4
Fold in the sour cream and Dijon mustard to add a subtle tang and silkiness to the base.
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5
Sift in the sweet and smoked paprika. Sifting ensures no clumps of spice remain, resulting in a beautiful, even orange-pink hue.
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6
Stir in the crushed caraway seeds, garlic paste, and the optional anchovy paste until thoroughly combined.
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7
Gently fold in the finely minced shallots, chopped capers, and diced cornichons to add crunch and acidity.
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8
Add half of the fresh chives into the mixture, reserving the rest for the final garnish.
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9
Taste the spread and season with salt and freshly cracked black pepper. Remember that the flavors will intensify as it sits.
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10
Transfer the Liptauer to a serving bowl, cover with plastic wrap, and refrigerate for at least 1-2 hours.
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11
Remove from the refrigerator 15 minutes before serving to allow the butter to soften slightly for better spreadability.
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12
Garnish with the remaining chives and an extra dusting of paprika before presenting to your guests.
💡 Chef's Tips
Always use high-quality Hungarian paprika; the flavor of this dish relies heavily on the freshness of the spice. If using cottage cheese instead of Quark, press it through a fine-mesh sieve first to achieve the traditional smooth texture. For a truly authentic 'Heuriger' style, use a fork to mash the ingredients together rather than a mixer for a more rustic feel. This spread tastes significantly better the next day after the caraway and garlic have had time to infuse the fats. If the spread feels too stiff after chilling, stir in an extra teaspoon of sour cream or heavy cream to loosen it up.
🍽️ Serving Suggestions
Serve alongside thick slices of dark, crusty rye bread or sourdough pumpernickel. Pair with crisp radishes, celery sticks, and sliced cucumbers for a refreshing crunch. Accompany with a glass of chilled Grüner Veltliner or a dry Riesling to cut through the richness. Include it on a charcuterie board with smoked meats, pickled onions, and hard-boiled eggs. Spread it inside a warm soft pretzel for a quintessential Austrian snacking experience.