Liptauer

The name is derived from the German name Liptau or Liptó for the former county Liptov in northern Slovakia. ==Overview==

It is a part of the regional cuisines of Slovakia (as Šmirkás, a form of the German Schmierkäse for cheese spread), Hungary (kőrözött), Austria (Liptauer), Slovenia (liptaver), Serbia (urnebes salata, "chaos salad"), Croatia, Albania (liptao), Italy (especially in the province of Trieste), and Romania (especially in Transylvania, where it typically goes by the Hungarian name, körözött). The three main ingredients are spreadable white cheese like quark, chives and paprika. About one third of "traditional" Liptauer consists of bryndza, a sheep milk cheese. Other soft cheeses used include cottage cheese, quark and goat. These are mixed with sour cream, butter or margarine and finely chopped onions; sometimes beer is added. Usual spices include ground paprika, fresh parsley and whole (or ground) caraway seeds. Variants add others such as prepared mustard, Worcestershire sauce, capers and anchovy paste. In Szeklerland and among other Transylvanian Hungarians, tarragon is also mixed in. ==Consumption==

Liptauer is traditionally eaten as an open sandwich, especially with rye bread or pumpernickel toast, or bagels, and also as an appetizer with crackers, served with beer or wine, or as a filling for cold dishes In Austria, Liptauer is a typical snack served at Heurigen, Austrian wine-drinking taverns. In Slovakia and Hungary many families have their own recipe for the dish. In Serbia, Liptauer is available in most restaurants that serve local cuisine. It is often made spicy with paprika, roasted red peppers and egg yolks. Another substitutes for bryndza: • Schlierbacher cheese (in German) • Mondseer cheese (in German) • Pálpusztai cheese ==See also==