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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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Liptauer the most widely used name for a mild, fresh, soft cheese popular in Hungary and other parts of Europe. It is made from whole sheep’s milk, sometimes with cow’s milk added, and was originally home-made by farmers.

Liptauer is distinctive not for its flavour, which is unremarkable, but for the way in which it is served: on a plate surrounded by little heaps of salt, paprika, mustard, butter, chopped chives, or caraway seeds, which are mixed with the cheese as desired.