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Bodensee Butterkase


This nutty, buttery cheese comes from the Studer cheesemakers, near Swtizlerland’s border with Germany, on the Lake Constance (Bodensee). Known for their Appenzeller, Studer developed new recipes when government regulations on cheese making were relaxed. Bodensee Butterkase is one example. It is made using the highest quality of milk from neighboring farms. For an alpine style cheese, Bodensee Butterkase (which means “butter cheese” in German) is slightly washed rind gives the outside of this cheese an orange color. Organoleptic Properties Aspect and Texture: Orange rind with a pale creamy yellow paste, semi-hard slicing cheese Flavor: Nutty and buttery without too much funk Serving Suggestions Try with a delicious stout! Ingredients Raw cow’s milk, traditional rennet, salt, cultures

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