Brick Cheese

Brick Cheese

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Brick cheese is a cheese from Wisconsin, U.S.,[1] made in brick-shaped form. The color ranges from pale yellow to white, and the cheese has a sweet and mild flavor when young, and matures into a strong, ripe cheese with age. It is a medium-soft cheese.

Brick cheese was originally produced in Wisconsin beginning in 1877.[2] The cheese-making process was derived from white American Cheddar that is cultured at a slightly higher temperature, which results in a marginally higher fat content and a slightly altered protein structure. The resultant \"brick cheese\" has a slightly softer texture.

Brevibacterium linens grows on the surface of brick cheese, making it surface-ripened. Brevibacterium linens is also the bacterium responsible for the aging of Limburger cheese and many French cheese varieties. Cheesemakers often refer to the growth of the bacteria as a smear. This is reflected in the Brevibacterium's species name linens which is Latin for 'besmearing'.

The US Code of Federal Regulations defines what the fat and moisture content of brick cheese must be. This Standard of Identity does not take into account that brick cheese should be surface-ripened with B. linens.

Glad you liked the cheese Barbara, however in the warm weather you will see that you should send the cheese other than ground but I am glad it made it safely and if possible it is always good to stock up before the warm weather comes. Thank you!

I moved away from Wisconsin some 30 odd years ago. I have not had brick cheese since moving away. Recently visited Wisconsin for a few days and got to try some of your cheese while I was there. I just had to order some for the whole family to try. Your Brick was just as I remembered brick cheese to be. I always loved it and now have turned my family on to it. I will be ordering this over and over again. Your fast prompt shipping and easy ordering makes for a grwat on line experience.

My Brother-in law brought some of this wonderful cheese down to Illinois when he came to visit for Christmas and we were hooked. I have since reordered and plan to again. Only problem I have is once I slice it-it disappears way too fast.

Have enjoyed your fine brick since I can remember as my parents bought it every year. Am now happy to stock up each winter for the year for my family as no stores in Eastern PA have your fine brick cheese.

I live in Arizona and have it shipped to me several times per year. The customer service is excellent. It is hot here, and they go out of the way to call you and make sure you get your cheese still cold and fresh.

Apparently during that time Jossi came up with the concept for what was to become Brick cheese. He envisioned a cheese made with curd that was drier then that used for Limburger he was used to. He considered it should be one with lower levels of the bacterium linens that were used to rub the outer rind and develop the flavor of the cheese. And, he came up with the idea of using bricks to press the cheese, which of course was formed into a brick shape.

While there are hundreds of thousands of pounds of Brick cheese being made today, only a teeny tiny percentage of it is authentic. The rest is merely big factory cheese production that bears the Brick name but carries none of its distinctive traditional flavor.

They call brick cheese \"the married man's limburger.\" It's strong enough to satisfy the serious cheese devotee, but mild enough to keep the spouse in the house. When young, brick cheese is deliciously mild. But given some time to ripen, it develops some serious pungency and tang.

The world can thank Wisconsin for this mini stinker. First crafted in the late 1800s and named for the bricks used to press the curds, brick cheese is derived from white American cheddar, but cultured at a higher temperature to produce more fat content and a different protein structure. The result: somewhat softer taste with a deliciously sharper finish.

Wisconsin brick cheese likes to pal around with salt-of-the-earth beverages that can match its colorful character. For beers, try a bock, stout, pale ale, weiss beer, porter, or brown ale. For a wine and cheese pairing, you can't go wrong with a chardonnay, pinot noir, riesling, sauvignon blanc or Grüner Veltliner.

Brick cheese is a semi-hard, smear-ripened, cow's milk cheese that originated in Wisconsin in the late 1800s. The name comes from the bricks originally used by cheesemakers to press the moisture from the cheese. Young brick cheese is mild-flavored with a touch of nuttiness, while aged brick cheese has more complex, pungent and tangy flavors.

To make brick cheese, cheesemakers introduce the same Brevibacterium linens that are used to make limburger, Liederkranz and other stinky cheese varieties. The bacteria is smeared on the rind and washed in a mixture of water and whey to allow the bacteria to grow.

It all comes from the desire, now more than 175 years strong, to make the tastiest, most award-winning, and highest-quality cheese in the universe. Just like our very own brick cheese, Wisconsin cheesemaking is a true original that only gets better with age.

Wisconsin Brick cheese works well in many recipes such as macaroni and cheese, potatoes au gratin, or one of our favorites, Detroit Style Pizza! Slice this cheese for sandwiches or shred for casseroles. Try top toasted Italian bread with asparagus, ham, and Wisconsin mild Brick; broil and serve open face.

Wisconsin brick likes to share the loveseat with solid, salt-of-the-earth brews and wines. If you''re thinking beer, we recommend bock, stout, pale ale, weiss beer, porter or brown ale. If you prefer wine: chardonnay, pinot noir, merlot, champagne, riesling, sauvignon blanc, beaujolais, pinot gris and gruner veltliner are all wise choices.

(a) Description. (1) Brick cheese is the food prepared from dairy ingredients and other ingredients specified in this section by the procedure set forth in paragraph (a)(3) of this section, or by any other procedure which produces a finished cheese having the same physical and chemical properties. The minimum milkfat content is 50 percent by weight of the solids and the maximum moisture content is 44 percent by weight, as determined by the methods described in 133.5. If the dairy ingredients used are not pasteurized, the cheese is cured at a temperature of not less than 35 deg.F for at least 60 days.

(3) One or more of the dairy ingredients specified in paragraph (b)(1) of this section is brought to a temperature of about 88 deg.F and subjected to the action of a lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. The mass is cut into cubes with sides approximately 3/8 inch long, and stirred and heated so that the temperature rises slowly to about 96 deg.F. The stirring is continued until the curd is sufficiently firm. Part of the whey is then removed, and the mixture diluted with water or salt brine to control the acidity. The curd is transferred to forms, and drained. During drainage it is pressed and turned. After drainage the curd is salted, and the biological curing agents characteristic of brick cheese are applied to the surface. The cheese is then cured to develop the characteristics of brick cheese. One or more of the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure.

A brick blend is used at Buddy's Pizza in the Motor City, the pizzeria that lays claim to being the birthplace of Detroit-style pizza in 1946. The owners used squared-off pans meant to hold auto parts at the factories to make its pizza.

It's the mild cheese, a buttery, high-fat, semisoft cheese, that's used on Detroit pizza. (Widmer has noticed interest in aged brick is growing, too, for use on cheese boards, apparently as more Americans become familiar with the assertive flavors of domestic and European washed-rind cheeses).

The attention hasn't gone unnoticed by Wisconsin cheesemakers who haven't yet seen pizza-related demand for brick. Klondike is working on promotional material, Buholzer said, for pizza makers in search of brick for their square pies.

MM 100 Mesophilic starter culture can be used to make a variety of semi ripened and fresh cheese including Brie, Camembert, Gouda, Edam, Blue, Feta, Havarti and Chevre. This culture will create a nicely pronounced...

Brevibacterium Linens (red mold) is used in making surface-ripened or interior mold-ripened cheeses such as Brick, Limburger and Muenster. It develops rapidly, ensures a good ripening, and produces flavor....

This cheese salt absorbs easily and contains no iodine. Iodine will kill the lactic bacteria in the aging process. Lactic bacteria is important for proper aging of cheese. Cheese Salt does not dissolve too...

This two ply cheese wrap is used for washed rind cheese including Munster, Trappist Blue and Reblochon. This white, two layer wrap is breathable which is ideal for a delicate bloom and proper moisture when...

The cheese now needs to be set in the brine for about 10 hours (about 2.25 hrs per lb. of final cheese). The cheese will float above the brine surface, so sprinkle a small amount of salt on the top surface of the cheese. Flip the cheese and re-salt the surface about half way through the brine period.

This is kept in a 55F and 90-95% humidity space for 2 days and washed daily (Widmer simply dips this cheese with no wash). This may then be dried and wrapped on the 3rd day and moved to cold storage.

A good wrapping paper for this cheese is our 2 ply washed rind paper which contains a layer of sulfated parchment to control the surface growth and a poly layer to control moisture loss. Joe Widmer tells me that he wraps first with parchment paper and then with foil.

Unfortunately, like the Colby cheese, this cheese is not always produced as it was originally intended. Therefore it meant another 'cheese quest' for me to find