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An English Liptauer

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A cheese spread much like the Liptauer of middle Europe, but with English flavours.

A cheese spread much like the Liptauer of middle Europe, but with English flavours.

Ingredients

Serves: -

Metric Cups
  • 225 grams neufchâtel (or cream/farmer's cheese)
  • 225 grams cheddar cheese (the redder the better)
  • mayonnaise
  • onion powder
  • garlic powder
  • worcestershire sauce
  • sherry
  • english mustard
  • paprika
  • fresh parsley (dried)
  • 8 ounces neufchâtel (or cream/farmer's cheese)
  • 8 ounces cheddar cheese (the redder the better)
  • mayonnaise
  • onion powder
  • garlic powder
  • worcestershire sauce
  • sherry
  • english mustard
  • paprika
  • fresh parsley (dried)

Method

An English Liptauer is a community recipe submitted by KatyN and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Prepare as in Liptauer, i.e. bung the cheese and mayo in a bowl and mix it up. I usually add 1/3 American cup of mayo, but really use as little as two tablespoons or as much as 225g.
  • You just want it moist and a smooth consistency. Add the spices to taste. I usually start with a teaspoon of everything, except for the Worcestershire sauce, which I really like, and there I add one tablespoon.
  • Add or subtract the spices as you like; really, it's not rocket science. I just like to think English flavours to go with cheddar, and taste as I go.
  • Let it sit in the refrigerator for at least twelve hours. If you're feeling festive, roll it in the shape of a ball and then in chopped nuts. Pecans are my favourite, but then I live in Texas. Walnuts are wonderful, but again whatever. You could just leave it as a moulded hump and all is well.
  • Prepare as in Liptauer, i.e. bung the cheese and mayo in a bowl and mix it up. I usually add 1/3 American cup of mayo, but really use as little as two tablespoons or as much as 225g.
  • You just want it moist and a smooth consistency. Add the spices to taste. I usually start with a teaspoon of everything, except for the Worcestershire sauce, which I really like, and there I add one tablespoon.
  • Add or subtract the spices as you like; really, it's not rocket science. I just like to think English flavours to go with cheddar, and taste as I go.
  • Let it sit in the refrigerator for at least twelve hours. If you're feeling festive, roll it in the shape of a ball and then in chopped nuts. Pecans are my favourite, but then I live in Texas. Walnuts are wonderful, but again whatever. You could just leave it as a moulded hump and all is well.
  • Tell us what you think