 | This articleneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Butterkäse" – news ·newspapers ·books ·scholar ·JSTOR(June 2015) (Learn how and when to remove this message) |
| Butterkäse | |
|---|---|
 | |
| Country of origin | Germany |
| Source of milk | Cows |
| Pasteurized | Yes |
| Texture | semi-soft |
| Aging time | 3-4 weeks |
 Related media on Commons | |
Butterkäse ("butter cheese" inGerman) is a semi-soft, cow's milk cheese known for its buttery flavor and creamy texture. It is moderately popular in Germanic Europe, and occasionally seen in the rest of the cheese-eating world. Although primarily produced inGermany, some Butterkäse isproduced in Wisconsin.[1][2][3]
Butterkäse has abuttery flavor and appearance. It is often described as mild, partly due to its brief aging time.[4] It is light in color, ranging from white to light yellow-orange. The softness and mildly salty or acidic flavor is reminiscent ofMuenster orGouda cheeses. Butterkäse first appeared in 1928 as a variant of ItalianBel Paese, which means "beautiful country". The taste of the cheese can be related to Mozzarella and St. Paulin.[5] 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. It is commonly found in a loaf shape convenient for slicing. It can also be found in a smoked variety. Recipes such asGrilled Butterkäse, Mac and Cheese, Cheese Dip, Caramelized Onion Pizza, and Stuffed Chicken Breast have the cheese as their main or side ingredient. German dishes that can includeButterkäse as another component isSalad and Spätzle. It can also be paired with nuts and fruits for an equal cheese platter.[6][7]
 | ThisGerman cuisine-related article is astub. You can help Wikipedia byexpanding it. |
