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The Hirshon Austrian Liptauer Cheese

  • Total Time: 0 hours


Units Scale
  • 4 Tbsp. butter, softened
  • 1 Tbsp. cream cheese
  • 1 c. quark cheese (if you can find a version made from goat milk, you’re truly being authentic! Quark is usually available at Whole Foods, or substitute fromage blanc (drained), soft farmer’s cheese, or 2 parts full-fat Greek yogurt and 1 part whipped cream cheese)
  • 2 shallots, peeled
  • 1 clove garlic, peeled
  • 1 tsp. Austrian Gewurtztraminer or Riesling (preferred) or water
  • 1/3 c. chopped pickles (German pickles are sweet-sour, so use equal amounts dill pickles mixed with bread and butter pickles)
  • 2 Tbsp. sweet Hungarian paprika
  • 1/2 Tbsp. freshly ground caraway seed
  • 1 1/2 tsp. hot German or Dijon mustard
  • 1 tsp. finely minced anchovies
  • 1 tsp. tomato paste
  • 2 tsp. capers, chopped
  • 1 tsp. fresh snipped chives, plus more for garnish
  • 1 large pinch cayenne pepper
  • Minced dill, for garnish
  • Salt & pepper, to taste


  1. In a medium bowl, whip the butter, cream cheese, and quark (or its substitute). Make sure the butter is soft to avoid unpleasant chunks.
  2. Add the wine (or water), onion, garlic, and 1 Tbsp. of the butter-cheese mixture to a blender and purée.
  3. Pour the shallot-garlic puree into the bowl with the cheeses and mix well.
  4. Mix in the remaining ingredients and combine well. Season with salt and fresh ground pepper to taste. If you used unsalted butter, salt liberally.
  5. Garnish with snipped chives and dill and serve. Liptauer tastes best when made the day before, so the flavors have a chance to meld together.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 290.36 kcal
  • Sugar: 3.24 g
  • Sodium: 439.77 mg
  • Fat: 24.74 g
  • Saturated Fat: 14.51 g
  • Trans Fat: 0.85 g
  • Carbohydrates: 8.89 g
  • Fiber: 2.79 g
  • Protein: 10.23 g
  • Cholesterol: 69.03 mg