🧀 Butterkäse

Butterkäse is a German semi-firm sliceable cheese ('halbfester Schnittkäse') listed among the standard cheese varieties in Annex 4 of the German Milk Products Quality Ordinance (MilchPQV). Its name means "butter cheese", but it contains no butter. It is a mild, young cheese. ¹²

According to Wisconsin Cheese, a US dairy industry site, the Italian cheese Bel Paese appeared in 1906 and its name was trademarked, so other dairies made their own versions. The Staatliche Molkerei Weihenstephan produced a German one in 1928 and sold it as Butterkäse. It was also nicknamed Damenkäse, "ladies' cheese". ²

It is made from milk, cultures, rennet and salt. The milk is heated before the rennet is added, which leaves a moister, milder cheese. The curds are cooked and separated, salted and shaped, and the cheese is aged for about a month. Light pressing leaves the small holes. ² The ordinance sets no minimum ripening age. ¹

Annex 4 gives three fat classes: full-fat (minimum 48 % in dry matter), cream (50 %) and double cream (55 %). A cheese weighs from 250 g to 20 kg. The rind is a supple skin of yellow-brown to reddish colour and may be absent. The cut surface is yellowish, may have holes, is semi-firm to sliceable and evenly ripened. The taste is mild and slightly sour. ¹

Why it matters to you. Check the fat class on the label: it tells you the minimum fat in dry matter, not in the whole cheese. Its mild taste suits sandwiches and quick dishes. ¹²