This test is used to determine the spreading quality and firmness of butter or cheese specimens according to DIN 10331 / ISO 16305. A stainless steel wire of 0.3 mm in diameter cuts through a block of butter. The force required is captured by the testing machine. This test is very dependent on temperature and should only be performed under defined temperatures.

For this test, a complete block of butter (500g) is placed on the universal work platform. The cutting fixture, which slices through the complete block of butter, is affixed to the moving crosshead of the testing machine. The force required to cut through the butter is captured by the testing machine. Information on the butter's characteristics such as hardness and spreadability can be determined from the force-path curve.