Over 125 years later, Ammerland has about 2,200 regional members and is one of Europe’s largest and most technologically advanced cheese dairies yet it remains an exclusively farmer-run cooperative, firmly guided by tradition and dedication to quality.

 

Ammerländer Butterkase, named for its delightful buttery flavor and semi-softness, is produced with quality standards far above permitted regulations.  Starting with only the freshest and most pure Ammerland cow’s milk, Ammerländer Butterkase undergoes a brief aging process, typically one month. A natural, edible rind is formed, with a full and hearty (yet mild and delicate) taste, an enticingly smooth, creamy, melt-in-the-mouth texture and an inviting aroma.  Butterkase’s wonderfully approachable attributes attract a very broad range of people from children to adults and from more hesitant cheese-choosers to cheese lovers.  

 

Application: In addition to savoring Butterkase alone, it can be easily cubed, sliced, melted or spread.  Butterkase incorporates without overpowering any accompaniments or other ingredients.  It is a great alternative to cheeses some find too strong when preparing dishes such as fondue, and it can even replace butter and sour cream!  Butterkase goes exceptionally well with melon, grapes, plums, sausages, ham, burgers, chicken, potatoes, crackers and sourdough bread.

 

Pairing:  Beer! Specifically Pilsner or a refreshing pint of lager, but also try Butterkase with Chardonnay or Brandy.