Liptauer Cheese

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

This famous cheese, which is extensively made in Germany and Austria, is of Hungarian origin. It is made from sour milk.

When the milk has soured and has become solidified, it is put in a muslin bag for 12 hours to drain. Work equal quantities of cream cheese and butter to a smooth paste. Add just under 1 oz of finely chopped capers, 1 teaspoon of salt, 4 chopped anchovies, ½ a teaspoon of chopped onion, 1 small teaspoon of French or German mustard, teaspoons of paprika, a dash of pepper. Mix all the ingredients thoroughly, put in a mould to shape it, and decorate with capers and a sprinkling of paprika. About pints of milk will make sufficient cream cheese for 4 people.