Liptauer

49 Comments

I should have been a skier. And not only a skier, but a skier who lives in Chamonix, France, or in the beautiful Dolomites of northern Italy. I love ski suits, I love hot toddies, and mostly, I’m always ready for après ski spreads.

I recently discovered a book called Alpine Cooking, by Meredith Erickson. In it she shares “recipes and stories from Europe’s grand mountaintops.”

Look at these stunning photos from the book.

The recipes are from France, Italy, Austria, and Switzerland. The one I chose to make out of all of the tantalizingly cheesy recipes in the book is Liptauer, a spiced cheese spread, because I’ve never had it before!


The recipe uses quark, but I substituted fromage blanc. I’ve even seen cottage cheese in liptauer recipes, so I don’t think quark is a strict ingredient.


The author recommends that this spread is served with whole-wheat bread.

She also recommends a glass (or two) of crisp Gruner Veltliner as an accompaniment. I’m happy to oblige.

All I know, is that Liptauer is really really good.

Liptauer
Spiced Cheese Spread

145 g or 5 ounces unsalted butter, at room temperature
200 g or 7 ounces quark
3 tablespoons creme fraiche
1/4 yellow onion, finely diced
1 teaspoon drained brined capers
3 anchovies, minced
10 gherkins, diced
3 tablespoons sour cream
1 tablespoon Dijon mustard
1 tablespoon caraway seeds
1 tablespoons sweet paprika
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 tablespoon minced chives
1 tablespoon chopped fresh flat-leaf parsley

In a medium bowl, using a fork or a small whisk, ship the butter until smooth, then add the quark and creme fraiche, stirring until smooth again.

Stir in the onion, capers, anchovies and pickles.


Finally, adjusting amounts as desired, add in the sour cream, mustard, caraway seeds, paprika, salt, pepper, chives, and parsley.


I am personally not terribly fond of caraway seeds, so my addition was more like 1/2 teaspoon. Plus I chopped the seeds a bit.

Transfer the mixture to a crock or glass jar for serving.

Serve at room temperature.

Oddly enough, the caraway seeds fit perfectly into this spread. That surprised me!

For interest, I used half sweet paprika and half smoked paprika, and it was perfect.

49 thoughts on “Liptauer

  1. Wow! I used to make this a lot – back in about 1980! The recipe was in a book called Cooking from the Heart of Europe by one of my authors at the time when I was editing lots of cookbooks. She recommended it to me as a favourite of hers … she lists it as Hungarian and uses cottage or curd cheese (liptoi in Hungarian), and has similar ingredients including some beer.

    • I can imagine how many different variations there might be for this, depending on the country. All I can say is that it is really good, and all of these ingredients work so well together!

    • It’s a really interesting group of ingredients, isn’t it?!! But it all works! I love cornichons, but in a cheese??? Yes!!!

  2. I’ve had a version of this in the past and as delightful as it, I think I forced myself fo forget all about it! Perhaps it was at a time when I started watching my saturated fat! I will have to revisit this as a holiday treat, because I remember it being a bit hit and kind of addictive!

    • Definitely addictive. I don’t see it as all that fatty. But it’s certainly worth being served as a treat!

  3. I’m so glad you posted this — I have always wanted to try Liptauer cheese and now is my chance. What I need to find is quark or from age blanc — I have everything e;se!

    • Cottage cheese, farmers cheese, or ricotta would work. It’s just a base for all of the other goodies! And oh, is it fabulous!

  4. Mimi , you did it again. You come up with the best recipes. I buy the Vermont quark all the time. I eat it for breakfast on a cracker, it’s a German thing. Your photo shows fromage blanc but the recipe calls for quark. What did you use? All I need are the gherkins to make this.

  5. Would use cottage cheese since it’s our favourite ! While hoping to go out to ski this year if all turns well I would really enjoy to have a slice of bread with this one now ! Thank you dear Mimi !

  6. Briny and delicious and would go perfect with the fresh olive loaf we baked today. Quark…have not had this since in Europe. Like you said a nice ricotta would be a lovely exchange. Hoping you are staying well. Take Care

    • any bread would be good with this. the olive bread might be a bit of overkill. i love olive bread, and make it to go with cheeses and charcuterie. but heck, i wouldn’t pass on that combination, either!

    • I know! It’s so good! I wasn’t sure about loving all of the ingredients, but they work really well together.

  7. Sounds wonderful Mimi. You’ve struck gold again. Can’t wait to get the ingredients and get this made. I know I can’t get quark so I will go with Ricotta. :))

  8. Hungarians use Liptauer cheese as well; the famous Korozot should be made with it but I usually use goats cheese because I like the tang. This dip looks great, I can’t wait to try it once things open up and I can search for Liptauer cheese.

    • I think goat cheese would be a fabulous addition! I was a little skeptical about the cornichons, but they work really well in the cheese!

  9. A very interesting and tasty sounding spread. I’ve also never experienced it, but the ingredients sound wonderful. We call quark Kvarg here and it’s quite popular here. Like Gerlinde, we eat it on toast and crisp bread as well as baking with it. I’m looking forward to trying this one.

    • Oh, that sounds wonderful. But so is this! I was thinking of you earlier. Haven’t seen you much!

  10. I have no doubt this is delicious. I love every single one of the ingredients! I didn’t know you could swap quark with fromage blanc. I have no idea where to get quark, but there’s a creamery near me that makes fromage blanc, so I’m really interested to give this a try!

    • Do it! You’ll love it. Like I mentioned, I don’t love love caraway seeds, but those even worked. It’s really wonderful.

  11. Love this! I started skiing when I was 5 years old. My parents got married in Aspen, Colorado so I guess it was in my blood! We spent every two weeks every Christmas when I was growing up there. I love all the food too! I was able to go skiing once in France and that was wonderful!

    • Nice. I moved to Utah (Park City) when i was 14, and was way too old to learn how to ski! I tried… Love Aspen. And Aspen at Christmas time? Wonderful.

  12. I’ve never made my own cheese spread before Mimi. But I’m a big fan of using Quark in my recipes and its always in my fridge so I could use that instead of fromage blanc. Can’t wait to try this!

    • You will love it! So unique. There are many ingredients, yet they magically work well together!

  13. I’ve never heard of Quark before- sounds like an element from physics! This spread looks so rich and flavorful and I certainly could use some escapism to break out of the confinement of my home and be transported to somewhere in the Alps!

    • It is a funny name! I’ve enjoyed the alps only during warm months, and i don’t mind keeping it that way.

  14. I’ve skied, but I’m not a skier. That said, if Alpine cooking comes with the territory, I should take up this sport. :-) ~Valentina

  15. I’ve had Liptauer, once, a long time ago. Never made it. I should — sounds like a fun recipe. Thanks!

  16. Hi Mimi!! I’ve been gone for so long but was just browsing through the reader and saw the words, “I should have been a skier. And not only a skier, but a skier who lives in Chamonix, France, or in the beautiful Dolomites of northern Italy…” and then I saw it was you! And I couldn’t resist. Thanks for the journey!
    Once, long ago, before I had children, before I owned a home, before I moved backwards and forwards (several times over) between Canada and Australia, I hiked through this area on the famous TMB (Tour Mont Blanc) – a mad crazy up and down hiking trail that traverses France, Italy, and Switzerland. And now Chamonix always stops my heart. And the Dolomites. Goodnes – that was some serious climbing and descending!
    Oh yes, your liptauer looks good too! ;) Hope you are making it through the pandemic in style and the best of health. xo Lindy

    • HAHAHAHAHAHA! It’s me! I’m not sure if I’m handling the pandemic stylishly, but I’m handling it! And healthily. Hopefully you are as well. That must have been some trip! Chamonix is where I discovered raclette, so it really holds a special place in my heart! Hope your new picnic cookbook situation gets resolved to your satisfaction.

  17. Mimi, I can assure all your readers that your cheese is delicious. Most years we head to Europe and I have had Liptauer spread on crusty rolls for breakfast as well as an appetizer with a glass of Gruner Veltliner in both Austria and Germany.

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