Liptauer Cheese
A classic Central European cheese spread (traditionally sheep’s milk) seasoned with paprika, caraway, capers, and fresh herbs; best served well-chilled.
Ingredients
- 1 cup feta cheese, or small-curd cottage cheese, or ricotta cheese
- 4 ounces unsalted butter, softened
- 8 ounces cream cheese, softened
- ¼ cup finely chopped yellow onion
- 1–2 teaspoons mashed anchovy fillets, to taste
- 1 tablespoon caraway seed, bruised with the back of a spoon
- 1 teaspoon each finely chopped fresh sweet marjoram, sage, and thyme (stems removed)
- 1 teaspoon ground paprika, preferably Hungarian
- 2 tablespoons chopped capers
- freshly ground black pepper and salt to taste
- 1–2 tablespoons beer, white wine, or milk, to thin mixture as needed
Instructions
- In an electric mixer, whip feta (or other chosen cheese) until smooth; add cream cheese and butter. Beat until light and well mixed.
- Add remaining ingredients, using only enough liquid to thin to a spreading consistency. Adjust with additional pepper and salt, depending upon saltiness of feta and anchovies.
- Chill for several hours or overnight to develop flavor. Serve mounded in a bowl, dusted with additional paprika. Offer with pumpernickel or rye bread, toast or crackers, or raw vegetables.
