Cheese spreads

Liptauer is a spicy cheese spread from Slovak, Austrian and Hungarian cuisine. Liptauer is made with sheep milk cheese, goat cheese, quark, or cottage cheese.

thumb|Obatzda in a Paulaner Brewery|Paulaner pub

Moretum is an herb cheese spread that the Ancient Romans ate with bread. A typical moretum was made of herbs, cheese (typically ricotta), salt, oil, and vinegar. Optionally, different kinds of nuts could be added. The ingredients were crushed together in a mortar, for which the dish is named.

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cheese-based spread

Ktipiti or htipiti (, ), also known as tirokafteri (, ) or kopanisti (not to be confused with the cheese of that name), is a cheese-based spread from Greece.

French cheese spread; specialty of Lyon

Spread made from a mixture of beer and cheese

Almogrote is a soft paste made from hard cheese, peppers, olive oil, garlic, and other ingredients, which is typically eaten spread on toast. It is native to La Gomera in the Canary Islands.

Spundekäs is a spiced cream cheese spread originating from the German region of Northern Rhenish Hesse. Often served as an appetizer (especially at Straußenwirtschaften) or at gatherings, usually along with lye rolls or soft pretzels as well as regional wine, it remains a symbol of regional cultural expression.

French cheese spread

soft, spreadable, cheese product

traditional Norwegian cheese preparation