Dairy
Butterkäse
Butterkäse (butter cheese) is a German semi-soft cow’s-milk cheese with a high butterfat character, smooth pale paste, thin rind or rindless finish, and a mild, creamy, slightly sweet flavour. It is rennet-coagulated, lightly pressed or moulded, and only briefly aged so the texture stays supple and sliceable without sharpness. It is a classic breakfast and sandwich cheese in German-speaking countries, also melting gently for cooking. The name reflects its rich mouthfeel rather than added butter; related styles appear across Germany and Austria under similar mild semi-soft categories.
Also known as: Butterkäse, Butterkäse
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Characteristics
Preparations
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History
German dairies developed mild, high-moisture cow’s-milk cheeses marketed for their buttery texture as Butterkäse.
Post-war cooperative production made Butterkäse a standard retail loaf and wheel for everyday tables.
Industrial block and sliced formats spread Butterkäse across West German supermarkets and export.
After reunification, Butterkäse remained a pan-German mild semi-soft staple alongside Tilsiter and Edam-style loaves.
Light-fat and organic Butterkäse variants joined classic full-fat loaves on retail shelves.
Artisan and regional dairies offered small-batch Butterkäse while industrial slices dominated volume sales.