For quite a while now, I've been looking for a recipe for German Butterkase. Not the quark/spreadable or paneer-type quick soft cheese (of which there are a few recipes floating around), but the gouda-like cheese as widely sold by boar's head or landhaus.
I'd consider myself an intermediate cheesemaker--I've made cheddar, colby, gouda, mozarella, provolone and even have a parmesan wheel aging. I've tried various permutations on recipes for similar cheeses without the desired effect.
Has anyone made this before? Can anyone point me to a recipe for this firmer type of butterkase (not the quick-cheese type). I've literally been looking for years, and would much appreciate any help.