Brick cheese

Brickcheese

Brick cheese is a type of cheese that originated in the state of Wisconsin, United States. It is a medium-soft cheese made from cow's milk. The name "brick" refers to the process of pressing the cheese with bricks, which was traditionally used to shape and texture the cheese. Brick cheese is known for its mild and sweet flavor when young, which becomes more pungent and tangy as it ages.

History

Brick cheese was first made by John Jossi around 1877. Jossi, a Swiss-born cheese maker, immigrated to the United States in the mid-19th century. He developed brick cheese as an American original, inspired by the techniques used to make Limburger cheese. The cheese quickly became popular in the Midwest, particularly in Wisconsin, which has a long history of cheese production.

Production

The production of brick cheese involves a process similar to that of other semi-soft cheeses. The milk is pasteurized and then cultured with bacteria to start the fermentation process. Rennet is added to coagulate the milk, forming curds. The curds are then cut, heated, and stirred to expel whey. After the whey is drained, the curds are placed into molds and pressed with bricks or other weights to form the cheese's shape and remove excess moisture.

Brick cheese is typically aged for a short period, ranging from one to three months. However, some varieties may be aged longer to develop a stronger flavor. During aging, the cheese is regularly turned and sometimes washed with a solution to promote the growth of specific bacteria on the rind, contributing to its distinctive taste and aroma.

Characteristics

Brick cheese has a smooth, pale yellow to creamy white appearance. Its texture can vary from soft and creamy to firm and crumbly, depending on the age. Young brick cheese has a mild, sweet, and slightly nutty flavor, while aged brick cheese develops a stronger, more pungent taste similar to Limburger cheese.

Culinary Uses

Brick cheese is versatile in the kitchen and can be used in a variety of dishes. It melts well, making it a popular choice for pizza, sandwiches, and burgers. It can also be sliced for cheese platters, grated over salads, or incorporated into sauces. The milder versions of brick cheese pair well with fruits and light wines, while the aged varieties can stand up to stronger flavors and fuller-bodied wines.

See Also

• Cheese
• Wisconsin cheese
• Limburger cheese
• Cheese production

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