Nothing screams ” Brotjause ” to me than a nice piece of Rye bread with Liptauer… or Party time than Salt Pretzel sticks (like Soletti) with Liptauer.

When I was growing up in Austria, there was almost always some kind of spread in the fridge. Whether it was for breakfast, an afternoon snack or a quick Abendbrot, all you needed was a fresh loaf of bread and something to spread on it.

Liptauer was one of those spreads that appeared regularly. Every family seems to make it slightly differently, but ours was always simple: creamy, slightly tangy and full of flavour from onion, garlic and gherkins.

Liptauer is a savoury cheese spread that’s popular

across Austria and neighbouring countries. Although there are many regional variations, Austrian versions are often based on Topfen or cream cheese and flavoured with onion, garlic, gherkins and spices. It’s traditionally served with fresh bread, rolls or crackers and makes a great addition to a buffet or Brettljause.

Now that I live in the UK, it’s one of those recipes I still make regularly because it’s so easy. The only real challenge is finding Topfen, but there are a few good alternatives that work just as well. This recipe was shared to me by my best friend from her Grandma. A true Viennese take on it.

Ingredients

Method

1. Finely chop the onion, garlic and gherkins.
2. Add them to a bowl with the Topfen and Rama (or your chosen alternative).
3. Mix everything together until well combined. Taste and adjust the seasoning and consistency if needed. Some people prefer a little more onion, while others like a creamier spread.
4. Serve immediately or chill for an hour before serving to allow the flavours to develop.

Like many Austrian family recipes, there isn’t one “correct” version of Liptauer. Some people add paprika, mustard, capers or herbs such as chives or parsley.