Liptauer & avocado – two curd cheese spreads

Liptauer and avocado bread spreads @

Recently a Canadian friend visited. It was her first time in mainland Europe. We took our role as hosts seriously and made sure she got the most out of here time in central Europe, both visually and taste-wise.

While traveling through Austria and Switzerland she got her fair share of typical food. One ingredient became a running gag. Quite often we were answering her question “What is this dish made of?” with “you know, that curd cheese … again;-)“.

Liptauer bread spread @

Curd cheese, how Quark or Topfen (as it is called in Austrian German) is generally translated, is quite a common ingredient to central European food, especially to many desserts and also to spreads. I was actually surprised how often we were referring to curd cheese when explaining Austrian desserts.

One typical Austrian food she did not try is Liptauer. This traditional (spicy) spread originally calls for a sheep milk cheese called Brimsen, but it is often prepared with curd cheese instead (as I did in the recipe below). Talking about curd cheese I have another nice curd cheese spread in stock for you, with avocado.

Liptauer and avocado bread spreads @

By the way, the Wikipedia entry on curd cheese gives some hints on where it can be found outside of Europe.

Liptauer and avocado bread spreads @

Liptauer bread spread

250 g curd cheese/quark
100 g butter
1 1/2 tbsp paprika powder, mild or hot*
1/2 medium onion, finely cut
1/2 tsp caraway seeds, chopped
Salt, pepper
* I used mild powder

1) Let the butter reach room temperature. Beat the butter until fluffy. Add curd cheese.
2) Mix in finely cut onion, paprika powder and chopped caraway seeds.
3) Season with salt and pepper.
4) Let rest for at least one hour before serving.
5) Served best on dark bread

Avocado bread spread

1 ripe avocado
4 tbsp curd cheese/quark
Juice of 1/2 lime
Salt, pepper

1) Halve the avocado and remove skin and stone. Mash the avocado with a fork.
2) Add the rest of the ingredients and mix well. For a more smooth spread use a blender.


250 g Topfen/Quark
100 g Butter
1 1/2 EL Paprikapulver, mild oder scharf*
1/2 mittlere Zwiebel, sehr fein geschnitten
1/2 TL Kümmel, gehackt
Salz, Pfeffer
* ich habe milden Paprika verwendet

1) Die Butter, welche Raumtemperatur haben sollte, schaumig rühren. Topfen unterrühren.
2) Sehr fein geschnittenen Zwiebel, Paprikapulver und gehackten Kümmel untermengen.
3) Mit Salz und Pfeffer abschmecken.
4) Vor dem Servieren mindestens eine Stunde ziehen lassen.
5) Schmeckt am Besten auf dunklem Brot.


1 reife Avocado
4 EL Topfen/Quark
Saft einer halben Limette
Salz, Pfeffer

1) Die Avocado halbieren und Haut und Kern entfernen. Das Avocadofleisch mit einer Gabel zerdrücken.
2) Die restlichen Zutaten gut untermischen. Für eine feinere Konsistenz des Aufstrichs diesen kurz mit dem Stabmixer zerkleinern.

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