Holtseer Bütt

Traditionally refined in the barrel and cultured by hand. ‘Bütt’ is North German for ‘tub’. Full-bodied flavour thanks to the subtle aroma of the red cultures.

  • Matured naturally
  • Semi-hard cheese
  • Double cream stage
  • Matured for at least 4 weeks
  • As a waxed 1kg loaf
  • Aromatic
  • Works well with wine and grapes
mild
aromatic
piquant
  • Nutritional information

    100g contain on average

    • Energy
      approx. 1.729 kJ / 418 kcal
    • Fat
      approx. 38 g
    • Of which saturated fatty acids
      approx. 25 g
    • Carbohydrates
      < 0,1 g
    • Of which sugars
      < 0,1 g
    • Protein
      approx. 19 g
    • Salt
      approx. 1,5 g
  • Ingredients

    • Pasteurised cow’s milk
      approx. 97,3%
    • Salt
      approx. 1,5%
    • Cheese-making-cultures
      approx. 0,8 - 1,2%
    • Microbial rennet
      approx. 0,005%

Questions?
Call us

Holtseer Landkäserei:
Phone 0049 4357 / 99 71 0