The case for Butterkäse

You’re no doubt familiar with the greatest hits of the cheese display; Cheddar, Gouda, and the like are instantly recognizable celebrities. And if you’re adventurous, you’re probably willing to try some unfamiliar cheeses — but not all of them require an adventurous palate. The German Butterkäse is a case in point: its name translates to “butter cheese” and it’s as creamy, mild, and meltingly delicious as that name implies, making it a great choice for more picky palates. Pronounced “booter keh zeh,” this relatively new variety was created in 1920s Germany to mimic its Italian counterpart Bel Paese and offer Germans an approachable cheese that’s as versatile as it is appealing. Germans prize Butterkäse for its meltability, but also serve it chilled for “abendbrot,” or evening bread (aka a simple charcuterie board). You’ll want to try it both ways; Butterkäse’s melting power is legendary both in the past and more recently, as social media has catapulted it into stardom for a simple application: stuffed into a slow-baked Japanese sweet potato.
Because Butterkäse has such a simple flavor profile, quality milk and careful crafting are essential. Whether you’re a casual cheese eater or a connoisseur, our “Sark” triple-cream version of Butterkäse in a simple grilled cheese is a great place to start your exploration — and appreciation — of this semi-soft, always decadent gem.