A recipe for Liptauer (Austrian Cheese Spread)! This Topfen-based spread is flavored with a blend of paprika, caraway, onion, capers, and pickled cucumber.
I have long been a fan of Central European cheese spreads from the Sachsenhäuser Schneegestöber to the Bavarian Obatzda and this Austrian Liptauer is another favorite.
Named after the Liptov (Liptau) region now in northern Slovakia, this spiced cheese spread is the perfect accompaniment to bread and crackers. Variations using different types of cheese and ingredients can be found across Austria, Slovakia, northern Italy, and all the way to Romania. In Hungary, the cheese spread is known as Körözött.
In this Austrian version, Topfen (Quark) is blended with softened butter until smooth, then flavored with finely diced capers, onion, pickled cucumbers, and garlic.
To finish, paprika, mustard, salt, pepper, caraway seeds, and sour cream are folded in to create a creamy, spiced mixture.
The cheese is best after resting for at least three hours (though I sometimes can’t wait and it often ends up being closer to one) to overnight in the refrigerator to give the flavors a chance to settle and blend.
When updating the recipe (2026), I paired the Liptauer with baguette slices and Speck. It was inspired by the Abendgedeck (Evening Cover) I enjoyed last year at Gasthof Goldgasse in Salzburg.
They served the Liptauer with a Dinkel-Nuss Baguette (Spelt Nut Baguette), Bauernbutter (farmer’s butter), and Strohschwein-Speck (smoked bacon).
Notable Ingredients
Topfen/Quark (translates to curds in German) is a fresh, soft, creamy cheese with a cow’s milk base. It can sometimes be found in the specialty cheese or dairy section of larger American grocery stores or markets with Central European ingredients.
Lately, it has become more difficult to locate and I have been making my own using buttermilk and a yogurt maker.
To make 1 cup (250 grams) of Topfen, I usually end up using an entire 1/2 gallon of buttermilk. I pour the buttermilk into a wide glass bowl and place the bowl in the yogurt machine for about 12 hours until the cream rises and separates from the whey.
After it separates into two layers, I place a fine mesh sieve over a large bowl and line it with coffee filters. I pour in the separated buttermilk and place the bowl into the refrigerator for about 6 hours until drained and a creamy Topfen/Quart remains in the sieve.
If you are using store-bought Topfen/Quark and it has a lot of moisture, drain before using.
A Few Liptauer Tips
Make sure all of your ingredients are at room temperature to combine them more easily.
Blend the butter completely with the Topfen until no pieces remain before adding the remaining ingredients.
If the spread is too thick and you want to thin it a bit, mix in a little more sour cream.
Very finely chop the onion, cucumber, capers, and garlic.
I sometimes like to toast the caraway seeds in a dry skillet before grinding in a mortar and pestle.
The amounts in this recipe are mostly a guideline based on how I like the Liptauer. Adjust the flavors to taste.
For more heat, some of the sweet paprika can be swapped for hot paprika powder.
Some recipes also add about a teaspoon of finely chopped anchovies or anchovy paste.
After forming, refrigerate the Liptauer for at least 3 hours and up to two days. I do not recommend freezing.
Looking for more Austrian recipes?
Try my:
- Einspänner (Viennese Coffee with Whipped Cream)
- Pinzgauer Kasnocken (Pinzgau-Style Cheese Spätzle)
- Vanillekipferl (Austrian Vanilla Crescent Cookies)
This recipe was originally posted in June 2015 and updated in January 2026 with slight adjustments and new photos.
Liptauer (Austrian Cheese Spread) Recipe
Adapted from Neue Cuisine
Liptauer (Austrian Cheese Spread)
Ingredients
- 8 tablespoons (114 grams) unsalted butter softened at room temperature
- 1 cup (250 grams) Topfen/Quark drained
- 3 tablespoons finely chopped onion
- 1 tablespoon finely chopped pickled cucumber I generally use about 2 cornichons
- 1 teaspoon finely chopped capers
- 1 garlic clove peeled and minced
- 2 tablespoons (30 grams) sour cream
- 1 tablespoon sweet paprika Hungarian, plus optionally more for sprinkling
- 1 teaspoon ground caraway seeds
- 1 teaspoon mustard I like to use Dijon mustard or Estragon Senf (tarragon mustard) when I can find it
- 1 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
For serving:
- sliced fresh chives
- baguette slices or other bread or crackers
- Speck
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, beat the butter until light and smooth.
- Beat in the Topfen until the mixture is combined and creamy with no pieces of butter remaining.
- Fold in the onion, pickled cucumber, capers, and garlic until evenly combined.
- Fold in the sour cream, paprika, caraway, mustard, salt, and pepper. Adjust seasonings to taste, cover the bowl, and refrigerate for 3 hours to overnight.
- Serve the Liptauer within two days alongside baguette or other bread slices, other accompaniments such as Speck, and a sprinkling of fresh chives and optionally a little more paprika.
lk529
This sounds awesome.