Editing Liptauer

{{short description|Central European cheese spread}}
{{Infobox food
| name             = Liptauer
| image            = Liptauer.jpg
| image_size       = 250px
| caption          = 
| alternate_name   = 
| country          = 
| region           = 
| creator          = 
| course           = 
| type             = [[Cheese spread]]
| served           = 
| main_ingredient  = Cheeses such as [[sheep milk]], [[goat cheese|goat milk]], [[quark cheese|quark]] or [[cottage cheese|cottage]]
| variations       = 
| calories         = 
| other            = 
}}

'''Liptauer''' is a spicy [[cheese spread]] from [[Slovak cuisine|Slovak]], [[Austrian cuisine|Austrian]] and [[Hungarian cuisine]]. Liptauer is made with [[sheep milk cheese]],<ref name="IDF" /> [[goat cheese]], [[quark cheese|quark]], or [[cottage cheese]].<ref name="Gundel 1992" /><ref name="Mendelson 2013" />

==Etymology==
The name is derived from the [[German language|German]] name ''Liptau'' or ''Liptó'' for the former county  [[Liptó_County|Liptov]] in northern [[Slovakia]].

==Overview==
[[File:Quark liptauer cheese.jpg|thumb|Liptauer prepared with [[Quark (dairy product)|quark cheese]]]]
It is a part of the [[Slovak cuisine|regional cuisines of Slovakia]] (as ''Šmirkás'', a form of the German ''Schmierkäse'' for cheese spread), [[Hungarian cuisine|Hungary]] (''kőrözött''),<ref>{{cite web|title=Körözött, Hungarian appetizer cheese spread |url=http://www.jcu.edu/language/hunghemu/korozott.html |publisher=Cleveland Hungarian Heritage Museum |access-date=2012-01-08 |url-status=dead |archive-url=https://web.archive.org/web/20120716223735/http://www.jcu.edu/language/hunghemu/korozott.html |archive-date=2012-07-16 }}</ref> [[Austrian cuisine|Austria]] (''Liptauer''), [[Slovenian cuisine|Slovenia]] (''liptaver''), [[Serbian cuisine|Serbia]] (''[[urnebes]] salata'', "chaos salad"), [[Croatian cuisine|Croatia]], Albania (''liptao''), [[Italian cuisine|Italy]] (especially in the [[province of Trieste]]), and [[Romania]] (especially in [[Transylvania]], where it typically goes by the Hungarian name, ''körözött'').{{Cn|date=August 2021}}

The three main ingredients are spreadable white cheese like [[Quark (dairy product)|quark]], chives and paprika.<ref>{{cite book |last2=Jacob |first2=Jeanne |last1=Ashkenazi |first1=Michael |title=The World Cookbook for Students |publisher=Greenwood |date=2006 |page=56}}</ref> About one third of "traditional" Liptauer consists of [[bryndza]], a sheep milk cheese. Other soft cheeses used include cottage cheese, quark and goat.<ref>Gundel, page 135</ref> These are mixed with sour cream, butter or margarine and finely chopped onions; sometimes beer is added.<ref name="Gundel 1992"/> 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.{{Cn|date=August 2021}}

In Szeklerland and among other Transylvanian Hungarians, [[tarragon]] is also mixed in.

==Consumption==
{{More citations needed|section|date=August 2021}} 
Liptauer is traditionally eaten as an [[open sandwich]], especially with [[rye bread]] or [[pumpernickel]] toast, or [[bagel]]s, and also as an appetizer with crackers, served with beer or wine, or as a filling for cold dishes<ref name="Gundel 1992"/> such as stuffed tomatoes, peppers, celery or hard boiled eggs. Ready-made Liptauer is generally available in small tinfoil packages and has a spicy, sharp taste.<ref name="Grocer: Cheese: Liptau">{{cite encyclopedia |last=Ward |first=Artemas |author-link=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 |access-date=2008-07-09 |year=1911 |location=New York |pages=121}}</ref>

In Austria, Liptauer is a typical snack served at [[Heurigen]], Austrian wine-drinking taverns.<ref>{{Cite web |url=http://b2b.wien.info/data/artikel-db/e/Vienna_The_City_of_Wine.doc |title=Vienna Heuriger |access-date=2009-01-19 |archive-date=2009-03-05 |archive-url=https://web.archive.org/web/20090305232713/http://b2b.wien.info/data/artikel-db/e/Vienna_The_City_of_Wine.doc |url-status=dead }}</ref> 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:
*[[:de:Schlierbacher Schlosskäse|Schlierbacher cheese]] (in German)
*[[:de:Mondseer|Mondseer cheese]] (in German)
*[[Pálpusztai cheese]]

==See also==
{{portal|Food}}
* [[Urnebes]]
* [[List of cheeses]]
* [[List of spreads]]
* [[Obatzda]]
* [[Pimento cheese]]

==References==
{{Reflist|2|refs=
<ref name="IDF">{{cite book |title= Bulletin |publisher=  International Dairy Federation (IDF) |issue= nos. 196-207 |year= 1986 |url= https://books.google.com/books?id=W1xQAAAAYAAJ&q=liptauer |access-date= January 20, 2022 |pages= 208–209}}</ref><ref name="Gundel 1992">{{cite book |first= Károly |last= Gundel |author-link= Károly Gundel |title= Gundel's Hungarian cookbook |publisher=Corvina |location= Budapest |year= 1992 |isbn= 963-13-3600-X |oclc= 32227400}}</ref>
<ref name="Mendelson 2013">{{cite book |last= Mendelson |first= A. |title= Milk: The Surprising Story of Milk Through the Ages |publisher= Knopf Doubleday Publishing Group |year= 2013 |isbn= 978-0-385-35121-8 |url= https://books.google.com/books?id=Kh0OzIt-pZsC&pg=PA303 |access-date= June 1, 2017 |pages= 303–304}}</ref>
}}

{{Cheese dishes}}
{{Slovak cheeses}}

[[Category:Slovak cheeses]]
[[Category:Hungarian cuisine]]
[[Category:Austrian cuisine]]
[[Category:Cheese spreads]]
[[Category:Spicy foods]]