Discover The Rich, Buttery Delight Of Butterkase Cheese

Butterkase cheese is a semi-soft, creamy, and mild cheese originating from Germany, known for its smooth texture and buttery flavor. Often compared to Muenster or Havarti, Butterkase (meaning butter cheese in German) is made from cow's milk and has a pale yellow interior with a thin, orange-hued rind. Its versatility makes it a popular choice for both cooking and snacking, as it melts beautifully in dishes like grilled cheese sandwiches, fondue, or casseroles, while also pairing well with fruits, nuts, and crusty bread. Its approachable taste and rich mouthfeel have made it a favorite in both European and American cheese markets.

Explore related products

Butterkase (8 ounces) by Gourmet-Food

$14.99

Bauer, Butterkase (2 x 1 pound)

$54.99

Kerrygold Dubliner Parchment, Packaged-cheddar-cheeses, 7 Ounce

$6.29

Organic Valley Gourmet Grassmilk Raw Organic Cheddar Cheese Block — Grass-Fed, No Added Hormones — 8 Oz

$9.99

Cheese Slicer, Cheese Cutter Heavy Duty 5" x 8", Polished Marble Cheese Slicer Board for Cut Block Cheeses, Butter, Meats, Other Appetizers (White Grey)

$24.99

Sharp Cheddar Cheese Block 2 lbs.

$23.5

Origin and History: Butterkase originated in Germany, known for its creamy texture and mild, buttery flavor

Butterkase cheese, a German delicacy, owes its existence to the country's rich dairy traditions. Its name, a combination of "butter" and "cheese," hints at its defining characteristics: a creamy texture and a mild, buttery flavor that melts on the palate. This semi-soft cheese emerged from Germany's cheese-making heritage, which dates back centuries and is marked by a focus on quality milk and meticulous craftsmanship.

Butterkase's development reflects a desire to create a cheese that was both versatile and approachable. Its mild flavor profile, devoid of the sharpness found in some aged cheeses, makes it a crowd-pleaser, appealing to a wide range of palates. This intentional mildness, coupled with its creamy texture, allows Butterkase to shine in various culinary applications, from sandwiches and cheese boards to melted atop dishes.

The production process of Butterkase involves a specific set of steps that contribute to its unique characteristics. Pasteurized cow's milk is heated and coagulated with rennet, forming curds. These curds are then cut, stirred, and heated to release whey. The remaining curds are pressed into molds, brined, and aged for a relatively short period, typically around 6-8 weeks. This shorter aging time compared to harder cheeses contributes to Butterkase's creamy texture and milder flavor.

Imagine a cheese that embodies the essence of German dairy expertise – a cheese that is both comforting and versatile. Butterkase, with its buttery smoothness and subtle flavor, is a testament to the artistry of traditional cheese-making. Its origin story is intertwined with Germany's culinary heritage, offering a taste of the country's commitment to quality and craftsmanship in every bite.

Production Process: Made from pasteurized cow’s milk, semi-soft cheese with a smooth, meltable consistency

Butterkase cheese begins with a critical first step: pasteurization. Unlike raw milk cheeses, Butterkase is crafted exclusively from pasteurized cow’s milk, heated to 161°F (72°C) for 15 seconds to eliminate pathogens while preserving essential enzymes. This process ensures safety without compromising the milk’s ability to curdle effectively. Pasteurization also standardizes the milk’s microbial content, creating a consistent foundation for the cheese’s texture and flavor profile. Without this step, the cheese’s meltability and smooth consistency would be unpredictable, making pasteurization a non-negotiable cornerstone of Butterkase production.

Once pasteurized, the milk is cooled to 86°F (30°C) and inoculated with lactic acid bacteria cultures, which acidify the milk over 30–45 minutes. Simultaneously, rennet is added to coagulate the milk, forming a firm curd within 45 minutes. The curd is then cut into 1-inch cubes and gently stirred to release whey, a process that influences the cheese’s final moisture content. Too much agitation results in a crumbly texture; too little leaves excess whey, compromising meltability. This delicate balance is crucial for achieving Butterkase’s signature semi-soft consistency.

After draining, the curds are pressed into molds at low pressure (10–15 psi) for 12–24 hours, allowing them to knit together while retaining enough moisture for a smooth mouthfeel. The cheese is then brined in a saturated salt solution for 12 hours, which seasons the exterior and forms a protective rind. This brining step is essential for Butterkase’s mild, buttery flavor and prevents excessive moisture loss during aging. Skipping or shortening this step would yield a bland, dry cheese unsuited for melting.

The final stage is aging, where Butterkase is stored at 50°F (10°C) and 85% humidity for 6–8 weeks. During this time, the cheese develops its characteristic flavor and texture as enzymes break down proteins and fats. Regular flipping and brushing of the cheese ensure even moisture distribution and prevent mold growth. Aged too long, Butterkase becomes rubbery; aged too short, it lacks depth. This precise aging window is what distinguishes Butterkase from similar semi-soft cheeses like Havarti or Baby Swiss.

For home cheesemakers, replicating Butterkase’s production requires attention to temperature and timing. Use a digital thermometer to monitor pasteurization and culturing stages, and invest in a cheese press for consistent molding. Brining can be done in a non-reactive container with a 20% salt solution, and aging requires a cool, humid environment—a wine fridge set to 50°F works well. While the process demands patience, the reward is a cheese ideal for sandwiches, fondue, or grilled dishes, where its meltability and mild flavor shine.

Flavor Profile: Mild, slightly tangy, and nutty, with a rich, buttery taste that pairs well with bread

Butterkase cheese, with its flavor profile of mild, slightly tangy, and nutty notes, offers a sensory experience that is both comforting and versatile. The richness of its buttery taste is not overpowering, making it an ideal companion for a variety of dishes, particularly when paired with bread. This cheese’s mildness ensures it complements rather than competes with other flavors, while its subtle tanginess adds a refreshing contrast to the creaminess. The nutty undertones provide depth, creating a well-rounded flavor that lingers pleasantly on the palate. For those seeking a cheese that enhances without overwhelming, Butterkase is a standout choice.

To fully appreciate Butterkase’s flavor profile, consider the art of pairing it with bread. A thick slice of crusty sourdough or a warm, soft pretzel can elevate the cheese’s buttery richness, creating a harmonious balance of textures and tastes. For a more nuanced experience, experiment with seeded or whole-grain bread to accentuate the cheese’s nutty notes. The slight tanginess of Butterkase pairs beautifully with the natural acidity of a tomato or the sweetness of a fig jam, making it a versatile addition to any cheese board. Practical tip: Serve Butterkase at room temperature to allow its flavors to fully develop, and slice it thinly to ensure each bite melts smoothly.

Analyzing Butterkase’s flavor profile reveals its adaptability in culinary applications. Its mildness makes it suitable for younger palates, while its complexity appeals to more sophisticated tastes. The buttery richness acts as a bridge between lighter and heavier ingredients, making it an excellent choice for both appetizers and main courses. For instance, layering Butterkase in a grilled cheese sandwich adds a luxurious texture without overshadowing the bread’s crispness. Similarly, incorporating it into a quiche or frittata enhances the dish’s creaminess without dominating other flavors. This cheese’s versatility extends to age categories, as its approachable taste appeals to both children and adults alike.

A persuasive argument for Butterkase lies in its ability to transform simple meals into indulgent experiences. Imagine a breakfast of toasted rye bread topped with thinly sliced Butterkase, a drizzle of honey, and a sprinkle of chopped walnuts—a combination that highlights the cheese’s nutty and buttery qualities. For a more substantial meal, pair it with a hearty soup or salad, where its mild tanginess can cut through richer ingredients. The key to maximizing Butterkase’s potential is to let its flavor profile guide your pairings, ensuring each element enhances rather than overshadows. By doing so, you’ll discover why this cheese is a favorite among both casual diners and gourmet enthusiasts.

Instructively, mastering the use of Butterkase in your kitchen begins with understanding its dosage values. For sandwiches or melts, aim for 1-2 ounces per serving to allow the cheese’s richness to shine without overwhelming the bread. When incorporating it into recipes like macaroni and cheese or fondue, use it as 50% of the total cheese blend to maintain its unique flavor profile. Caution: While Butterkase pairs well with bread, avoid overly sweet or heavily spiced varieties that may clash with its subtle tanginess. Instead, opt for neutral or slightly acidic breads to create a balanced pairing. With these tips, you’ll unlock the full potential of Butterkase, making it a staple in your culinary repertoire.

Explore related products

The Wisconsin Cheeseman Aged Sharp Cheddar Cheese Block – Gourmet Wisconsin Cheese Snack, Traditional Flavor, Great Food Gift or Holiday Appetizer Pairing - 1 lb.

$27.99

Puck Pure and Natural Cheese Cream Spread, 500 Gram (Packaging May Vary)

$19.99 $25.94

Wisconsin Cheese Company - 100% Wisconsin Cheddar Cheese | Pack of 6 Blocks (4 oz. Each) | Great for Charcuterie Boards

$32.99

PUCK CHEESE SPRD

$15

Butter Block Cheese Easy to Use Sliced Cheese Holder Refrigerator Food Crisper Container with Lid Kitchenwares

$9.09

Dietz & Watson Originals German Gruyere Cheese Block, 7 oz

$6.99

Culinary Uses: Ideal for sandwiches, grilled cheese, or melted in sauces, soups, and casseroles

Butterkase cheese, with its semi-soft texture and buttery flavor, is a versatile ingredient that shines in both simple and complex dishes. Its mild, creamy profile makes it an excellent choice for enhancing everyday meals without overpowering other ingredients. For sandwiches, consider pairing thin slices of Butterkase with crisp lettuce, ripe tomatoes, and a drizzle of balsamic glaze on multigrain bread. The cheese’s richness balances the freshness of the vegetables, creating a satisfying contrast in both texture and taste.

When crafting a grilled cheese, Butterkase’s meltability becomes its standout feature. Layer it generously between two slices of sourdough, adding a sprinkle of chopped chives or a thin spread of Dijon mustard for depth. Cook over medium heat until the bread is golden and the cheese is gooey but not greasy. The result is a classic comfort food elevated by the cheese’s natural butteriness, which eliminates the need for additional fats like butter or oil.

Incorporating Butterkase into sauces, soups, and casseroles introduces a luxurious creaminess without the sharpness of cheddar or the tang of Swiss. For a quick béchamel sauce, melt 2 ounces of Butterkase per cup of milk, whisking until smooth. Use this as a base for macaroni and cheese or pour it over steamed vegetables for a decadent finish. In soups, add small cubes of the cheese during the last 5 minutes of cooking to allow it to melt partially, adding richness without overwhelming the broth.

For casseroles, Butterkase acts as a binding agent and flavor enhancer. Sprinkle grated cheese over the top layer of a chicken or vegetable bake, or mix it into the filling for added moisture. Its high meltability ensures even distribution, while its mild flavor complements rather than competes with other ingredients. Experiment with combining it with sharper cheeses for a more complex profile, but use Butterkase as the primary melting agent to maintain a smooth texture.

Practical tips: Store Butterkase in the refrigerator, wrapped in wax paper to maintain moisture, and bring it to room temperature before using for optimal meltability. For sauces, grate the cheese finely to ensure quick, even melting. When using in sandwiches, pair it with acidic or crunchy elements to balance its richness. Whether as a star ingredient or a supporting player, Butterkase’s adaptability makes it a pantry staple for both novice and experienced cooks.

Storage and Shelf Life: Keep refrigerated, wrapped in wax paper; lasts 3-4 weeks when stored properly

Butterkase cheese, with its rich, buttery flavor and semi-soft texture, is a delicacy that deserves proper care to maintain its quality. To ensure this cheese remains at its best, storage is key. Keep it refrigerated at all times, as temperatures above 40°F (4°C) can accelerate spoilage. Wrap the cheese in wax paper before placing it in the refrigerator; this allows it to breathe while preventing it from drying out or absorbing odors from other foods. Avoid plastic wrap, as it traps moisture and can lead to mold growth. When stored correctly, Butterkase cheese will retain its creamy texture and robust flavor for 3 to 4 weeks, making it a reliable addition to your cheese board or culinary creations.

Proper storage isn’t just about extending shelf life—it’s about preserving the sensory experience Butterkase offers. The wax paper method is particularly effective because it mimics the traditional aging environment of semi-soft cheeses. If you’ve purchased a larger block, consider dividing it into smaller portions before wrapping. This minimizes exposure to air each time you use it, further prolonging freshness. For those who enjoy Butterkase regularly, storing it in the vegetable drawer of the refrigerator can provide a more consistent temperature and humidity level, ideal for cheese preservation.

While 3 to 4 weeks is the typical shelf life, there are signs to watch for that indicate Butterkase has passed its prime. If you notice a sharp, ammonia-like smell, discoloration, or a slimy texture, it’s time to discard it. These are clear indicators of spoilage, even if the cheese is within the expected timeframe. Conversely, if the cheese develops a harder texture or a slightly drier rind but still smells pleasant, it may simply be aging and can still be used in cooked dishes like sauces or casseroles.

For those who struggle with remembering storage timelines, a practical tip is to label the wrapped cheese with the date it was stored. This simple step eliminates guesswork and ensures you consume it at its peak. Additionally, if you’re storing multiple cheeses, keep Butterkase separate from stronger varieties like blue cheese or Gorgonzola, as its semi-soft nature makes it more susceptible to absorbing foreign flavors. By following these guidelines, you’ll not only maximize the shelf life of Butterkase but also guarantee every slice or shred delivers its signature buttery richness.

Frequently asked questions