SC - the wood stove thingy - OOP
LYN M PARKINSON
allilyn at juno.com
Tue Oct 27 08:35:48 PST 1998
I was under the impression that ButterKaes (that ae is an a with umlauts)
or butterkase is a rich buttery cheese - not soft like brie, but softer,
richer, creamier than cheddar. I think is has a pale buttery color too.
Will have to check on the way home tonight. I think the local "Wild Oats"
store carries it.
Aside to Balanol... I am intrigued by your reference to Berlin; when, how
recently were you there?
Gwen-Cat
Caerthe
- -------------
Original Text
From: "Decker, Terry D." <TerryD at Health.State.OK.US>, on 10/27/1998 5:12
AM:
> From: Balano1 at aol.com[SMTP:Balano1 at aol.com]
>
> << Ok, newbie cook question time. What's "butterkase"? >>
>
> Butter cheese? Not sure exactly what it is, not being much of a cheese
> eater
> but it is still sold in the German markets. Have seen it in the market
in
> Berlin - a common item.
>
IIRC (and I admit memory is poor on this one), butterkase is a hard rind
cheese similar in shape to provolone. There is a square of butter in the
center of the cheese. It allows one to keep butter for extended periods
without refrigeration. The technique was developed for the Hanseatic
trade.
I haven't seen any for years and I may have put the wrong name to it.
Bear
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