Butterkäse ("butter cheese" in German) is a semi-soft, cow's milk cheese moderately popular in Germanic Europe, and occasionally seen in the rest of the cheese-eating world. Although primarily produced in Germany, some Butterkäse is produced in Wisconsin.[1][2]
As suggested by its name, Butterkäse has a buttery flavor and appearance. It is often described as mild, partly due to its brief aging time. The softness and mildly salty or acidic flavor is reminiscent of Muenster or Gouda cheeses. Butterkäse first appeared in 1928 as a variant of Italian Bel Paese. The texture of Butterkäse is smooth and creamy, sometimes nearly spreadable depending on the firmness desired by the cheese maker. Butterkäse is often sliced and added to rolls and sandwiches or melted for cooking.
Butterkäse is light in color, ranging from white to light yellow-orange. It is commonly found in a loaf shape convenient for slicing. It can also be found in a smoked variety.
butterkäse, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, june, 2015, lea. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Butterkase news newspapers books scholar JSTOR June 2015 Learn how and when to remove this message Butterkase butter cheese in German is a semi soft cow s milk cheese moderately popular in Germanic Europe and occasionally seen in the rest of the cheese eating world Although primarily produced in Germany some Butterkase is produced in Wisconsin 1 2 ButterkaseCountry of originGermanySource of milkCowsPasteurizedYesTexturesemi softAging time3 4 weeksRelated media on CommonsDescription editAs suggested by its name Butterkase has a buttery flavor and appearance It is often described as mild partly due to its brief aging time The softness and mildly salty or acidic flavor is reminiscent of Muenster or Gouda cheeses Butterkase first appeared in 1928 as a variant of Italian Bel Paese The texture of Butterkase is smooth and creamy sometimes nearly spreadable depending on the firmness desired by the cheese maker Butterkase is often sliced and added to rolls and sandwiches or melted for cooking Butterkase is light in color ranging from white to light yellow orange It is commonly found in a loaf shape convenient for slicing It can also be found in a smoked variety See also edit nbsp Food portal nbsp Germany portal German cuisine List of German cheeses List of cheesesReferences edit Hintz Martin and Pam Percy Wisconsin Cheese A Cookbook and Guide to the Cheeses of Wisconsin Guilford CT ThreeForks 2008 p 237 Fletcher Janet Mild Bodensee Butterkase a buttery delight SFGate com Published 18 April 2014 Accessed 3 August 2017 nbsp This German cuisine related article is a stub You can help Wikipedia by expanding it vte nbsp This cheese related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Butterkase amp oldid 1145164531, wikipedia, wiki, book, books, library,
