I read this post for a savoury and delicious cheese recipe on my friend Mary's site, One Perfect Bite. It is a great way to use the fresh cheese we have been making here at Forging Fromage, or even with store-bought cheese, and she has kindly agreed to let us reproduce her post here. Can't wait to try this recipe!
From the kitchen of One Perfect Bite...
I know that early exposure helps us develop an affinity for certain foods. It's the only plausible explanation for my love of Central European food. I had my first taste of Liptauer cheese at the age of 4 and we've had an improbable love affair ever since. Lipto is a fresh Hungarian cheese that's made with sheep's milk. It has a very soft consistency, but it's so mild that it's almost flavorless. That's taken care of by the addition of herbs and seeds and spices that are used to flavor the food of the region. A little paprika, a few capers and a spoonful of caraway seeds help move the bland to "bingo." When we lived in Chicago, Lipto cheese was just a bus ride away. It became harder to find in the suburbs of New Jersey and I haven't been able to find it at all where we now live. This cheese spread is popular in Slovakia and Italy , where it's called Spuma di formaggio all'ungherese, as well as in Austria and Hungary. It's almost effortless to make and it's wonderful for those occasions where beer is the beverage of choice. Liptauer cheese spread can be made with any soft cheese. Cottage cheese, cream cheese, quark, and soft goat or sheep cheese are all great substitutes for Lipto. The cheese is mixed with sour cream, butter, and finely chopped onions. Spices like ground paprika, fresh parsley, and bruised caraway seeds are added to the mix along with mustard and anchovies. The cheese is served with crackers or dark breads such as rye or pumpernickel. Some folks serve it with vegetables and others use it to stuff vegetables. All in all, it's an amazingly versatile spread. If you add two or three extra tablespoons of sour cream to the mix, it becomes a dip that's not at all bad with chips or pretzels. Liptauer takes 10 minutes to assemble, but it's flavor improves if it's allowed to sit for a few hours before serving. It will keep in the refrigerator for up to a week.
8 oz. of Lipto or cream cheese, softened
1/2 cup soft butter, softened
3 tablespoons sour cream
2 mashed anchovy fillets or 1 teaspoon anchovy paste
1 teaspoon capers
1 tablespoon finely minced onion
1 tablespoon prepared mustard
1-1/2 teaspoons sweet Hungarian paprika
1/2 teaspoon caraway seeds smashed or bruised to release flavor
1/2 teaspoon salt
1) Combine cream cheese, butter, sour cream and anchovies in a small bowl. Mix well to combine.
2) Add capers, minced onions, mustard, paprika, caraway seeds and salt. Mix well.
3) Form a smooth mound. Make slight indentations in mound using tines of a fork. Sprinkle with paprika.
4) Refrigerate for at least 2 hours before serving. Garnish as desired. Yield 1-3/4 cups.
Remember, November's cheese challenge is Mascarpone!
*Email your cheese-filled adventures by the last day of the month.
If you make this liptauer, or any special cheese spread or cheese ball, before the end of the year, feel free to write to us. Send in a picture and a link if you post it, and we will post an extra round-up in the new year. I think it would be a wonderful holiday appetizer.
Please direct any entries or questions...or just write to say howdeedoo...to forgingfromage at live dot com