True Liptauer is actually a soft sheep’s cheese, produced in the Hungarian city of Liptau. Liptauer condito however, is described on the menus in Trieste as a cheese, but it is a little more than that, it is a fashion of mixing and seasoning cheeses. In Central Europe, the ingredients are brought to the table and the diner combines them himself, to suit his own taste. I prefer to mix the ingredients before the party, to my liking. I then mound the softened cheese spread on a platter or a bowl and surround it with slices of heavy rustic dark grain bread and a serving knife.
In Trieste the ingredients are:
- Gorgonzola and Mascarpone cheese
- unsalted butter
- crushed anchovy
- caraway seeds
- chopped leeks or chives
- chopped baby onion
I use about equal portions of Gorgonzola, mascarpone cheese and sweet butter. Add and coarsely mash the other ingredients together into the cheese mixture according to your taste. The resulting spread should be quite savory in taste.