Butterkäse
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| Butterkäse | |
|---|---|
 | |
| Country of origin | Germany |
| Source of milk | Cows |
| Pasteurized | Yes |
| Texture | semi-soft |
| Aging time | 3-4 weeks |
 Related media on Commons | |
Butterkäse ("butter cheese" in German) is a semi-soft, cow's milk cheese moderately popular in Germanic Europe, and occasionally seen in the rest of the cheese-eating world. Although primarily produced in Germany, some Butterkäse is produced in Wisconsin.[1][2]
Description
[edit]As suggested by its name, Butterkäse has a buttery flavor and appearance. It is often described as mild, partly due to its brief aging time. The softness and mildly salty or acidic flavor is reminiscent of Muenster or Gouda cheeses. Butterkäse first appeared in 1928 as a variant of Italian Bel Paese. The texture of Butterkäse is smooth and creamy, sometimes nearly spreadable depending on the firmness desired by the cheese maker. Butterkäse is often sliced and added to rolls and sandwiches or melted for cooking.
Butterkäse is light in color, ranging from white to light yellow-orange. It is commonly found in a loaf shape convenient for slicing. It can also be found in a smoked variety.
See also
[edit]
References
[edit]- ^ Hintz, Martin and Pam Percy. Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin. Guilford, CT: ThreeForks, 2008, p. 237.
- ^ Fletcher, Janet. "Mild Bodensee Butterkäse a buttery delight", SFGate.com. Published 18 April 2014. Accessed 3 August 2017.
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