SC - butterkase?

[grasse at mscd.edu]

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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