Thanks all!
Peter, I'm glad you found the notes helpful. Post a photo of your result, and don't forget to update us all (with more photos) as the cheese ages and when you finally give it a taste. Butterkase should result in a very mild cheese, that should melt well. It should be ready to eat in as little as 4 weeks, but it doesn't hurt to age it out to a couple months. I've not aged one for longer, though I'm thinking I'll cut a bit of this and seal it to see what happens to it over time. Good luck with it. And do start a thread to document your cheese. (and a cheese to you for an apparently good start)
- Jeff