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, this Butterkase is produced in Wisconsin. Butterkase is also called Dämenkäse or “ladies cheese” because it is delicately flavored, odorless and quite complementary to most foods.
As suggested by its name, this Wisconsin Butterkase has a buttery flavor and appearance, but the cheese is butter free. It is often described as mild, partly due to its brief aging time of one month and has a fat content of 50 percent. The softness and mildly salty or acidic flavor is reminiscent of Muenster or Gouda cheeses. The texture of Butterkase is smooth and creamy. Butterkase is often sliced and added to rolls and sandwiches or melted for cooking. This Wisconsin cheese goes very well with a glass of beer. The Wisconsin 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.
Region: Brodhead, WI
Milk Type: Cow
Rennet Type: Vegetarian
Age: 30+ days
Ingredients: Cultured Pasteurized Milk, Salt, Enzymes, Annatto Color