Kamil Perry
Butterkäse, or butter cheese in German, is a semi-soft, sliceable cheese made from cow's milk. It is known for its creamy texture, high fat content, and buttery taste. The cheese is traditionally made in Germany and Switzerland, but can also be found in Wisconsin, USA, thanks to German immigrants in the area. With its mild, subtle flavour and smooth, spreadable texture, Butterkäse is a versatile cheese that can be melted, grilled, or added to sandwiches, pizzas, and cheese platters.
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-soft/semi-hard |
| Place of Origin | Germany |
| Main Ingredient | Cow's milk |
| Texture | Creamy |
| Taste | Buttery, nutty, salty, acidic, sour |
| Appearance | Pale, light yellow-orange, golden rind |
| Fat Content | 50% |
| Storage | Refrigerate, do not freeze |
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Cow's milk
Temperature control is critical during this stage, as the milk's transition into a semi-solid state depends on precise heating and cooling. The milk's transformation is a delicate process, and the cheese-making equipment must be meticulously sanitised beforehand to prevent any unwanted bacterial growth. This step is often accomplished by boiling the equipment or using a sanitising solution, ensuring a sterile environment for the milk's preparation.
Once the milk has been warmed to the ideal temperature of 102°F, it undergoes acidification, preparing it for the addition of thermophilic culture. This step involves vigorous stirring to incorporate the culture evenly. The milk then continues its journey towards becoming Butterkäse, a cheese known for its smooth and creamy texture.
The milk's coagulation is facilitated by rennet, an enzyme sourced from the stomachs of young ruminant animals like calves. This process plays a pivotal role in converting the milk into curds, which are then pressed, cut, and soaked in brine. The ageing procedure that follows involves regularly turning and washing the cheese, contributing to the development of its signature creamy texture and mildly nutty flavour.
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Fermentation
Butterkäse, or "butter cheese" in German, is a semi-soft cheese made from cow's milk. The process of making Butterkäse involves fermenting the milk in specialised dairies. Temperature control is crucial during fermentation; once heating begins, the milk transforms into a semi-solid form.
During the fermentation process, bacteria are introduced to the milk, which breaks down the lactose and converts it into lactic acid. This process not only adds flavour to the cheese but also helps to preserve it. The specific bacteria used in the fermentation of Butterkäse likely include Lactococcus lactis and Leuconostoc cremoris, which are common in cheese fermentation and contribute to the creamy texture and mild flavour characteristic of Butterkäse.
After the milk has been fermented, the curds are formed. In the case of Butterkäse, the curds are then pressed and cut before being left to soak in brine. This process helps to remove any remaining moisture from the curds and begins the process of forming the cheese's signature texture and flavour.
The fermentation and subsequent processing of the milk give Butterkäse its unique characteristics. The cheese is known for its creamy texture and mild, buttery flavour. The fermentation process contributes to the development of these traits, as the bacteria used in fermentation influence the texture and taste of the final product.
The aging process further refines the flavour and texture of Butterkäse. During aging, the cheese is regularly turned and washed, promoting the growth of a specific microbial culture that contributes to its signature qualities. The aging process is relatively brief for Butterkäse, contributing to its mild flavour and soft texture.
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Texture and taste
Butterkäse, which literally means "butter cheese" in German, is a semi-soft cheese with a creamy texture and a buttery taste. It is made from cow's milk and is known for its high fat content, which can be as high as 50%. The cheese is traditionally made near the Swiss border in Germany and Austria, and it is also produced in Wisconsin by German immigrants.
The texture of Butterkäse is smooth and creamy, sometimes approaching spreadability, depending on the desired firmness of the cheese maker. It is often described as mild, with a nutty flavour, partly due to its brief aging time. The softness and mildly salty or acidic flavour is similar to that of Muenster or Gouda cheeses. It is also said to be reminiscent of American Muenster, mozzarella, and St. Paulin.
The cheese is known for its versatility and is commonly used in grilled cheese sandwiches, pizzas, or fondue. It can be paired with nuts and fruits on a cheese platter or used as a melting cheese in recipes such as mac and cheese, cheese dip, and stuffed chicken breast. Its mild flavour makes it a good choice for dishes where the cheese flavour is not intended to be overpowering.
Butterkäse has a light colour, ranging from white to light yellow-orange, and a golden rind. It is commonly found in a loaf shape that is convenient for slicing. The cheese has a subtle flavour and is known to be less pungent than other German cheeses. Its mild taste and creamy texture have made it a popular choice for those who do not typically enjoy cheese.
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Origin and history
Butterkäse, meaning "butter cheese" in German, is a semi-soft cow's milk cheese known for its buttery flavour and creamy texture. It is primarily produced in Germany, with some also produced in Wisconsin, USA. The cheese is traditionally made near the Swiss border in Germany and in Austria, where it is also very popular.
The cheese first appeared in 1928 as a variant of Italian Bel Paese, which means "beautiful country". It is said that the cheese was first produced in Germany by Weihenstephan. Butterkäse is made in the true Alpine tradition in Wisconsin, thanks to German immigrants in the area. It is also called damenkäse or "ladies cheese" in Germany because it is odourless and delicately flavoured.
The process of making Butterkäse involves milk undergoing a process of fermentation in specialised dairies. Temperature control is vital, as the milk transforms into a semi-solid form when heating and cooling. The curds are then pressed, cut, and left to soak in brine. The cheese is then regularly turned and washed, resulting in its signature creamy texture and mild, nutty taste.
The cheese is often sliced and added to rolls and sandwiches or melted for cooking. It is commonly found in a loaf shape that is convenient for slicing. It can also be found in a smoked variety and is a popular ingredient in grilled cheese sandwiches, pizzas, and fondue.
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Where to buy
Butterkäse, a soft-textured, buttery cheese, can be purchased from several online retailers. Fair Oaks Farms, for instance, offers a Butterkäse known for its creamy and buttery flavour, which the website recommends pairing with a glass of beer. Similarly, the Wisconsin Cheese Mart sells a variety of Butterkäse produced by Widmer's Cheese in Theresa, Wisconsin, which comes in both regular and smoked varieties. The Wisconsin Cheese Mart also offers cheese and sausage gift boxes.
Butterkäse can also be purchased from the Cheesemonger's Shop and Pinconning Cheese Co. & Fudge Shoppe. The latter sells 1-pound blocks of creamy Butterkäse cheese, which are ideal for sandwiches or melting over your favourite dishes. This cheese is also sold by weight, with prices ranging from $8.99 to $14.49.
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Frequently asked questions
Butterkase, or "butter cheese" in German, is a semi-soft, cow's milk cheese with a creamy texture and buttery taste.
Butterkase is made from cow's milk. To make Butterkase, the milk undergoes a process of fermentation in specialized dairies.
Butterkase is traditionally made in Germany, near the Swiss border, and in Austria. It is also made in Wisconsin, thanks to German immigrants in the area.
Butterkase has a mild, buttery taste. It is known for its high fat content of around 50%.
