Butterkase
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.
Key Facts
| Country of Origin | Austria, Germany |
| Specific Origin | Germany, also Wisconsin in the U.S. |
| Milk Type | Cow's milk |
| Milk Treatment | Pasteurized |
| Fat Content | 50% |
| Rind | Natural |
| Texture | Semi-soft |
| Flavor | Buttery, mild |
| Colors | Pale yellow |
| Forms | Loaf |
| Age | Brief |
| Also Known As | butter cheese, Butterkäse |
What is Butterkase Cheese?
Butterkäse first appeared in 1928 as a variant of the Italian cheese Bel Paese. The name is German for butter cheese. Most of it is made in Germany, and some is produced in Wisconsin.
It is a cow's milk cheese, semi-soft, with a short aging time. That brief aging is much of the reason it tastes so mild. Firmness depends on the cheesemaker, so the texture ranges from smooth and creamy to nearly spreadable.
The color is light, from white to a pale yellow-orange. Flavor is buttery with a slight salty or acidic edge, in the same register as Muenster or Gouda. It usually comes in a loaf shape that slices cleanly. A smoked version is also sold.
Butterkäse is often sliced onto rolls and sandwiches. It melts well, so it also gets used in cooking.
How Does Butterkase Cheese Compare?
The most relevant cheeses to compare Butterkase against.
