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Cheese from Slovakia, Hungary and Austria
Liptauer is a spread, not a cheese of its own. Ripened sheep bryndza, or fresh curd cheese (Topfen, quark) in its place, is pushed through a sieve and beaten with butter, then seasoned with sweet paprika, caraway, pepper and grated onion. The fermentation happens in the bryndza, which ripens for 10 to 13 days before it is milled with salt.
| Bryndza (Brimsen), or Topfen or quark | Pushed through a sieve[austriaforum-liptauer][codex-b32] |
| Butter, or cream | The Austrian food code names butter or cream[codex-b32][austriaforum-liptauer] |
| Sweet paprika, caraway, pepper and grated onion | [austriaforum-liptauer] |
| Salt, only with unsalted curd | Bryndza is already salted[austriaforum-liptauer] |
| Starter | The bryndza ripens on the lactic acid bacteria of raw ewe milk. The paper says a starter culture must be added after the milk is pasteurised. |
Total time across the recorded steps: 11 days – 14 days
What changes: The renneted ewe-milk curd is formed into a lump that drains for 24 hours
Output: drained lump cheese, renneted at 29–31 °C for 30 min.
Microbes at work in this step
native non-starter lactic acid bacteria of the raw ewe milk are present in the lump
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Liptauer is a spread, not a cheese of its own. Ripened sheep bryndza, or fresh curd cheese (Topfen, quark) in its place, is pushed through a sieve and beaten with butter, then seasoned with sweet paprika, caraway, pepper and grated onion. The fermentation happens in the bryndza, which ripens for 10 to 13 days before it is milled with salt. Made in 4 steps over 11 days – 14 days. The longest step, ripen the lump into bryndza, takes 10–13 days (Štefániková J 2020) and runs at 12–22 °C (Štefániková J 2020). Salt is 4–6 % (Štefániková J 2020). Lactic acid bacteria of the bryndza and Yeasts of the bryndza, mostly Dipodascus geotrichum do most of the fermenting.
| Main step | 10–13 daysReported[stefanikova2020] | Ripen the lump into bryndza |
|---|---|---|
| Temperature | 12–22 °CReported[stefanikova2020] | Ripen the lump into bryndza |
| Salt | 4–6 %Reported[stefanikova2020] | Mill with salt into bryndza |
| Acidity | pH 5.1–5.3Measured[stefanikova2020] | Mill with salt into bryndza |
Liptauer is a prepared spread, not a separately fermented cheese. Made with bryndza, it carries a sheep cheese that ripened for 10 to 13 days before it was milled with salt. The Austrian food code defines it with fresh Topfen instead, which is a fresh cheese.
Raw-milk bryndza carried coliform bacteria at 3.46–6.78 log CFU/g in a Slovak study of eight producers, which the authors take as a sign of poor hygiene in milk processing, except at two farms; the one pasteurised-milk sample had under 1 log CFU/g. Liptauer made with Topfen or quark instead of bryndza is not covered by that study.
Hazards the sources name: Coliform bacteria, found at 3.46–6.78 log CFU/g in bryndza made from unpasteurised ewe milk (below 1 log CFU/g in one pasteurised sample); the authors read them as a sign of poor hygiene.
Every number is labelled with how it is known. How this atlas is made
The word bryndza is first written in Slovakia in a charter of 17 September 1470, which required settlers at Valaská to pay the Ľupča castle 25 rams, 25 wethers and bryndza each year. The first dedicated bryndza dairy opened in Detva in 1787. In 1892 a Zvolen maker, Teodor Vallo, began adding a salt solution instead of dry salt and got the soft, spreadable bryndza still made today. By 1905 the Detva dairy of the Vagač family sent most of its yearly 1,200 to 1,300 metric centners of bryndza to Vienna. These dates are for bryndza, the base of the spread.
