An English Liptauer

A community recipe by KatyN

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.

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.

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.