Blue Cheese vs Butterkase Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Butterkase Cheese is semi-soft and made from cow milk, originating in Austria and Germany.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

What Is Butterkase Cheese?

Butterkase, or Butterkäse, is a semi-soft cow's milk cheese made mostly in Germany. It is known for a buttery, mild taste and a smooth creamy body that slices easily and melts well.

What's the Difference Between Blue Cheese and Butterkase Cheese?

• Origin: Blue Cheese (France), Butterkase Cheese (Austria and Germany)
• Milk type: Blue Cheese (Cow, Sheep, Goat), Butterkase Cheese (cow's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Butterkase Cheese (pasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Butterkase Cheese (semi-soft)
• Rind: Blue Cheese (Natural), Butterkase Cheese (natural)
• Aging: Blue Cheese (Typically aged 2-6 months), Butterkase Cheese (brief)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Butterkase Cheese (buttery, mild)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Butterkase Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Butterkase Cheese brings buttery, mild character. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Butterkase Cheese leans toward mildly salty or acidic, close to muenster or gouda. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Butterkase Cheese at brief.

Can You Substitute Blue Cheese for Butterkase Cheese?

Blue Cheese can stand in for Butterkase Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for semi-soft. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Butterkase Cheese brings buttery, mild notes.

Which Is Better, Blue Cheese or Butterkase Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a semi-soft profile, Butterkase Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Butterkase Cheese fits dishes calling for buttery, mild.

Frequently Asked Questions

Is Blue Cheese the same as Butterkase Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Butterkase Cheese comes from Austria and Germany. Blue Cheese is made from cow, goat, or sheep milk; Butterkase Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Butterkase Cheese brief.

Is Blue Cheese similar to Butterkase Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Blue Cheese for Butterkase Cheese?

You can, but expect a shift in richness and milk character.

Does Blue Cheese taste like Butterkase Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Butterkase Cheese is buttery, mild.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

What is Butterkase Cheese made of?

Butterkase Cheese is made from cow milk (pasteurized). It's typically aged brief. It originates in Austria and Germany.

Which should I choose, Blue Cheese or Butterkase Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Butterkase Cheese is semi-soft.