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Butterkäse per pound

butterkase-lg

Butterkäse per pound

0 Rating

$14.80

A melt-in-your-mouth, Old World favorite. A mild, approachable flavor and a buttery texture. Excellent for snacking or cooking and perfect for pairing across a range of flavors.

Back to: Brick

Description
Reviews

Snack & serve fearlessly.

Greet and eat an Old World favorite that will have you fixated on this melt-in-your-mouth buttery texture. Excellent for snacking and cooking, it complements the flavor of every food it meets. Mild, delicate flavor. Buttery texture and taste. Why go with the usual packaged breads, spreads and toppings? Get creative and melt Butterkäse on a hearty bread. Add meats, an egg, fruits or veggies and schmear on a new spread. Add friends and get crowd happy.. 1234

Pair with

Fresh or dried fruit
Mustards and pickled veggies
Pilsner, fruity red wine and cider

Perfect for

Melting on meatloaf
Baking into popovers and bread
Sandwiches, wraps and panini

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Wisconsin Brick Cheese

Heritage
Brick is a Wisconsin original, first made by John Jossi around 1877. Some Brick cheeses resemble Germany’s surface-ripened Beer Cheese or Beer Käse. Brick was named for its shape and because cheesemakers originally used bricks to press the moisture from the cheese. Wisconsin leads the nation in the production of Brick and surface-ripened Brick. The bacteria that cheesemakers apply to surface-ripened cheeses, known as a smear, develops the full, earthy flavor.
Description
A Wisconsin original. Flavor changes from mild and sweet with a touch of nuttiness when young to pungent and tangy when aged. Surface-ripened with smooth, open texture.
Appearance
Ivory to creamy yellow.
Texture
Smooth, open texture.
Flavor
Mild: sweet, with a touch of nuttiness Aged: pungent, tangy Dry rind: mild to pungent, depending on age Washed rind: mild to pungent, depending on whether it is mild, medium or aged.
Serving Suggestions
Mild Brick makes excellent macaroni and cheese, potatoes au gratin or hash browns with cheese. Aged Brick adds flavor to all types of sandwiches. Try mild Brick with sautéed onions and stone ground mustard on rye bread, with pickled vegetables on the side. Top toasted Italian bread with asparagus, ham and Wisconsin Brick; broil and serve open face.
Goes Well With
Mild Brick: Gamay Beaujolais or other light red wines, sweet pickles Aged Brick: Robust beers such as Porter style ale or bock lagers, hard cider, onions, dark bread.
Styles/Varieties
Wisconsin cheesemakers produce Brick in mild, medium and aged varieties, plain or flavored with caraway and hot peppers. They also make Brick cheeses that are Kosher and/or organic. Brick cheese is made in 6- and 10-pound loaves; 8-ounce and random-weight pieces are also available.
Performance Note
This cheese should be well chilled before cutting into square or rectangular pieces. Score the foil of surface-ripened Brick before cutting. Remove the rind from washed-rind Brick; it is bitter and not intended to be eaten.

Since 1973

Benoit Cheese Haus is a cheese lovers' dream come true! We are an old-fashioned specialty retail cheese shop that carries Wisconsin's finest cheese.

Benoit Cheese Haus

23920 Co Hwy F
Ashland, WI 54806
(715) 746-2561
Email Us
Mon-Fri: 9am-5pm, Sat: 9am-3pm
Closed most major holidays - please call to verify or check us on Facebook

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Downtown Benoit

We are located in downtown Benoit, WI on Co. Hwy F, 2.2 miles south of US Hwy 2 or US Hwy 63 south to Co. F, then 1 mile west. (Next to Avalon Bar).

18 miles east of Iron River

13 miles west of Ashland