Butterkäse, meaning “butter cheese” in German, is a semi-soft cow’s milk cheese from Germany and Austria named for its texture rather than any butter content. It has been made since the early 20th century and remains a fixture of the German table.

Flavor Profile

The defining quality is smoothness. The paste is exceptionally supple and creamy with a texture often compared to firm butter, slicing cleanly without crumbling. The flavor is extremely mild and buttery with a faint sweetness and almost no tang or salt. It is among the gentlest cheeses available.

How to Use

Butterkäse melts superbly, turning smooth and glossy without separating, which makes it excellent for grilled sandwiches, burgers, and cheese sauces. It slices cleanly for the German breakfast table and cubes well for platters. Its mildness makes it particularly appealing to children.

Pairing Suggestions

Pair with a German Riesling, a Pilsner, or a light red. Serve with dark bread, cured ham, radishes, mustard, and fresh fruit.

Storage

Wrap in wax paper and store in the refrigerator crisper drawer. Best consumed within two to three weeks of cutting.