Randy Chandler
Butter cheese, or Butterkäse, is a creamy, fatty German cheese with a high moisture content and a mild, buttery taste. It is a semi-soft cheese with a thin rind and a smooth texture, making it a versatile option for sandwiches, grilled cheese, pizzas, or fondue. It can be used as a topping for crackers or crostini, or added to mac and cheese, burgers, or even desserts. In addition to being a delicious snack, butter cheese can also be used to preserve other cheeses. By coating the cut edges of a block of cheese with butter and then re-wrapping it in parchment, wax, or cheese paper, you can help extend the life of your cheese by preventing oxidation and moisture loss.
| Characteristics | Values |
|---|---|
| Cheese type | Hard cheese |
| Complexity | Low |
| Texture | Buttery, smooth, creamy, fatty, soft |
| Flavor | Savory, buttery, tangy, sweet, mild |
| Shape | Rectangular loaves, low disc-like forms |
| Rind | Golden |
| Fat content | 50% |
| Uses | Grilled cheese, pizza, fondue, mac and cheese, burgers, quesadillas, sandwiches, custard-based ice cream, Danish, babka, sweet roll filling |
| Preservation technique | Coating with butter |
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What You'll Learn
How to make homemade butter cheese
Butterkase, or "butter cheese", is a modern cheese that is easy to make at home. It has a buttery texture and a mild flavour, making it perfect for snacking and melting. Here is a step-by-step guide on how to make homemade butter cheese:
Ingredients and Equipment:
- Milk
- Mesophilic and Thermophilic bacteria cultures
- Geotrichum
- A pot or sink of very warm water
- A thermometer
- A hoop
Method:
Begin by heating the milk to 86°F (30°C). You can do this by placing the milk in a pot or sink of very warm water. If using a pot on the stove, heat the milk slowly and stir well to ensure even heating. Once the milk reaches the desired temperature, add the mesophilic and thermophilic cultures, as well as the geotrichum. To prevent the powder from caking, sprinkle it over the surface of the milk and allow it to rehydrate for about 2 minutes before stirring. Let this mixture ripen for 45-60 minutes, maintaining the temperature above 86°F.
During this time, both types of bacteria will awaken and begin minimal acid production. After ripening, you can shape the cheese into small rectangular loaves or low, disc-like forms. The cheese will then undergo light salt washes during early aging to develop a gentle flavour without drying it out.
Butter cheese is typically ready to enjoy within two months of aging. It is perfect for snacking, sandwiches, or warm dishes due to its smooth texture and meltability.
Tips:
- Butter cheese is made at a higher temperature with thermophilic cultures, reducing the risk of coliform contamination compared to cheeses like Gouda, which is made at lower temperatures with mesophilic cultures.
- When making washed-curd cheese, remove half of the whey and replace it with hot water to reduce acidity and create a sweeter cheese. However, be aware that this method makes the cheese more prone to coliform contamination.
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How to use butter to preserve cheese
The fridge is a dry environment that can be inhospitable for cheese. To prevent oxidation and to keep your cheese fresh, you can use butter.
Firstly, select your preferred cheese and butter. Wrap the cheese in cheese paper, parchment paper, or wax paper. These options allow the cheese to breathe while keeping moisture at bay. Even with this preferred storage method, you may encounter dry spots, especially where you've cut into the cheese. To prevent this, apply a thin layer of butter on the exterior of the cheese, which will seal the cut or rindless edge and prevent oxidation. Repeat this process every time you cut a slice of cheese, and remember to re-wrap the cheese in parchment, wax, or cheese paper.
Other Ways to Preserve Cheese
Other ways to preserve cheese include using plastic wrap, an airtight plastic container, or a zip-top bag. However, these methods may result in trapped moisture, which can cause mold to grow. A cheese vault is another option that can keep cheese fresh for a long time.
Other Ways to Preserve Butter
Butter is very reactive and absorptive, and the colder it is, the longer its flavor will be preserved. It is recommended to store butter in the fridge, and it can be frozen to make it last even longer. To soften butter, heat water in a bowl, remove it, and then place the bowl upside down over the butter to soften it without melting it. Ghee, a type of clarified butter, can be stored without refrigeration for up to a year.
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How to make cheddar cheese butter
Cheddar cheese butter is a simple recipe that combines two delicious ingredients to create a spread perfect for dinner rolls, biscuits, sandwiches, and steamed veggies. This recipe requires only four ingredients and can be made in about 10 minutes.
Ingredients
- Butter
- Cheddar Cheese
- Salt
- Pepper
Instructions
First, take a small bowl and add softened butter to it. Softened butter will be easy to stir. Next, finely grate the cheddar cheese and add it to the bowl. You can also add some grated cheese on top for garnish. Do not use store-bought pre-shredded cheese as it is coated in a fine layer of starch that will prevent it from melting smoothly. Add salt and pepper to taste. Now, mix all the ingredients together. Your cheddar cheese butter is ready to be served!
Storage
Cheddar cheese butter can be stored in an airtight container in the refrigerator for up to a week. It is recommended to bring it to room temperature before serving as it tends to harden in the refrigerator. Cheddar cheese butter can also be frozen and stored in an airtight container for up to 3 months.
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How to make a grilled cheese sandwich with butter cheese
Ingredients
- Butter (softened)
- Bread (thick-sliced, preferably Texas toast or sourdough)
- Cheese (cheddar, gouda, and/or Havarti)
- Mayonnaise (optional)
- Dijon mustard (optional)
Instructions
- Spread a generous amount of butter on one side of each slice of bread. You can also spread mayonnaise on top of the butter for an extra crispy exterior.
- Place one slice of bread, buttered side down, on a hot skillet or pan.
- Top the bread with shredded or sliced cheese. You can use a combination of cheeses for a richer taste.
- Place another slice of bread on top, buttered side up.
- Cook the sandwich over medium to medium-low heat until the bottom slice is lightly browned and the cheese is starting to melt.
- Carefully flip the sandwich using a spatula and cook the other side until it is also golden brown and the cheese is melted.
- Remove the sandwich from the skillet and let it sit for a minute before cutting it in half.
- Serve immediately while still warm, optionally with tomato soup.
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How to make a fondue pot with butter cheese
Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. It is a fun, communal dish that is perfect for holiday dinners, parties, and family gatherings. The best fondue is all about the cheese, and the best cheese for fondue is a buttery, creamy cheese that melts smoothly.
Butter cheese, or Butterkase, is a perfect cheese for fondue as it has a high moisture content, a buttery texture, and a gentle flavor that melts beautifully. It is a fairly quick hard cheese to make at home and can be made within a few hours. The shorter aging time means you'll be able to enjoy this cheese more quickly.
To make the fondue, start by melting butter over low heat and then add cornstarch, stirring until well combined. You can use a fondue pot or a saucepan on the stove. Mix in the salt and then add the milk. Stir continually over medium-low heat until boiling. Continue to stir and boil the mixture for one minute. Turn the heat down slightly and then slowly add shredded butter cheese a handful at a time, stirring constantly and waiting for each addition to melt before adding the next. For an extra note of flavor, stir in a tablespoon of a fortified wine or liqueur of your choice.
Serve your fondue with cubed French bread, meat, potatoes, sliced fruit (such as apples or pears), vegetables (such as broccoli, cauliflower, or sliced bell peppers), croutons, breadsticks, or pretzels. Enjoy!
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