Buttercheese from 5/1 2015 tasted today - it's great

[Danbo]

Today I just couldn't resist opening a Buttercheese that I made 5/1 2015.

It was really good - round and mild but still very tasty. It's absolutely ready to eat now, but I'm excited to taste it again in a month or so - I like strong cheeses.

The texture was in my opinion perfect - extremely flexible and easy to slice without being rubbery.

Yummy - I'm so happy! :-)

:-) Danbo

[Mermaid]

At first I was confused because I thought "he must mean 2014". Then I realized I read your date American style as May first- not January 5! Hah! Cheese looks delicious. What is butter cheese ?

[Danbo]

Sorry... I should just have written 5 January 2015... :-)

It's the best cheese that I have ever made with such a short ageing (one month)...

I found the following description online. It describes it pretty well:

Butterkäse, translated as "butter cheese" in German, is a semi-soft, cow's milk cheese moderately popular in Germanic Europe, and occasionally seen in the rest of the cheese-eating world.

As suggested by its name, Butterkäse has a buttery flavor and appearance. It is often described as mild, partly due to its brief aging time. The softness and mildly salty or acidic flavor is reminiscent of Muenster and Gouda cheeses. The texture of Butterkäse is smooth and creamy, sometimes nearly spreadable depending on the firmness achieved by the cheesemonger. Butterkäse is often sliced and added to rolls and sandwiches or melted for cooking.

Butterkäse is light in color, ranging from white to light yellow-orange. It is commonly found in a loaf shape convenient for slicing. (Wikipedia)

Let me know if you are interested in the make notes.

:-) Danbo

[qdog1955]

Danbo----always interested in your recipes and make notes.
Qdog

[Stinky]

At first I was confused because I thought "he must mean 2014". Then I realized I read your date American style as May first- not January 5! Hah! Cheese looks delicious. What is butter cheese ?

Not necessarily American style, I misread it as well.

[Mermaid]

Yes please share recipe! I could make it tomorrow!

[Stinky]

Hmm, yes I think I'm putting this on my list behind Tilsit and Asiagoagainwithlipase. I asked my father about it, and he said he used to eat it a fair amount in thin slices on butter bread.

[Danbo]

I've decided to make another Butter Cheese today. I'll make sure that there are lots og images and make notes.

:-) Danbo

[shaneb]

Yum. Looks great. :-) Another cheese for your efforts.

[Danbo]

Here are the make notes as I promised...

I have made a PDF with the notes and some pictures - enjoy! :-)

Please note that I haven't checked it for errors etc. If I find any, I will let you know. If you find any obvious errors please let me know. Also let me know if you need any help making this cheese...

:-) Danbo

[LoftyNotions]

A cheese for the cheese and make notes. They look good.

Holy cow! 350 kg pressing weight? You're squishing electron orbits! I did see your note that much lower pressing weight can be used.

Well done.

Larry

[Danbo]

Thanks Larry,

It's just like the big particle accelerator in Cern - just with cheese. I can go up to around 750 kg but everything above 500 kgs makes my wood construction creak in a very scary way... It's a 2,5 meter long lever press in the basement. It offers a 1:11 ratio. My moulds are made for a lot of force. They don't have a lot of drain holes and they are very robust.

One of my Cheddars was pressed at 35 psi. I was using an 8" mould, hence it required 1750 pounds (794 kg). Insane and absolutely unnecessary! 

I have two small Dutch presses. They go up to around 15-20 kg max. I think they would have done the job just as nice... 

I build the big press for cheddars but I can't help playing with it whenever I get the chance...

:-) Danbo

[LoftyNotions]

I originally built my Dutch Press to handle around 50 kg. Then I bought an 8 inch m(200 mm) mould and decided to try a Parm. Had to reinforce the press, and I've used it at up to a little over 100 kg. While it might go a little higher, I'm really afraid to try it.

I bow to your superior cheese mashing technology. 
Larry

[Danbo]

I have to admit that most of the ideas actually come from my fellow fantastic forum members. Thanks everyone! :-)

[Danbo]

I have made some corrections regarding the pressing...

Here is the corrected makes notes (incl. images) for Butter Cheese in PDF-format.

:-) Danbo