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?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
What Is Butterkase Cheese?
Butterkase, known as butter cheese or Butterkäse, is a semi-soft cheese from Austria and Germany. Made from pasteurized cow's milk, it has a fat content of 50%, contributing to its rich, creamy texture. The cheese is pale yellow and features a natural rind. True to its name, Butterkase offers a mild, buttery flavor that melts smoothly on the palate. It is often used for melting in dishes or enjoyed on its own with bread or crackers. Its gentle taste makes it appealing to those who prefer a more subtle cheese experience.
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)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Butterkase Cheese (buttery, mild)
Side-by-Side Comparison
| Blue Cheese | Butterkase Cheese | |
|---|---|---|
| Country of Origin | France | Austria And Germany |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Semi-soft |
| Rind | Natural | Natural |
| Aging | Typically aged 2-6 months | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Buttery, mild |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Butterkase Cheese | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
Which would you pick?
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Where to buy Blue Cheese and Butterkase Cheese
Blue Cheese
Butterkase Cheese
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.
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.
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 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.
See full profiles: Blue Cheese and Butterkase Cheese.