Bushra Griffith
Brick cheese is a cheese originating in Wisconsin, United States, made in brick-shaped forms due to originally using actual bricks to form the shape. The colour ranges from pale yellow to white with an orange rind. When unaged, this cheese has a sweet, mild flavour and is suitable for melting; after ageing, it has a stronger smell and a nuttier taste. Brick cheese is the traditional cheese for Detroit-style pizza and is often served with corn polenta in the Midwest. It is also great for slicing and melts well, making it a delicious choice for grilled cheese sandwiches. A half brick of brick cheese would be approximately 2.3 lbs.
| Characteristics | Values |
|---|---|
| Name | Brick Cheese |
| Place of Origin | Wisconsin, United States |
| Year of Origin | 1877 |
| Inventor | John Jossi, a Swiss-born American cheese maker |
| Texture | Slightly softer than American Cheddar |
| Taste | Mild, buttery sweet, nutty when aged |
| Shape | Brick-shaped |
| Color | Pale yellow to white with an orange rind |
| Uses | Grilled cheese sandwiches, mac and cheese, pizza, burgers |
| Wine Pairings | Beaujolais, Syrah, Chardonnay, Sauvignon Blanc |
| Beer Pairings | Bock, Lager, Stout |
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What You'll Learn
Brick cheese is a hard-to-find cheese
The colour of brick cheese ranges from pale yellow to white with an orange rind. When unaged, this cheese has a sweet, mild flavour and is suitable for melting; after ageing, it has a stronger smell and a nuttier taste. The cheese is placed on wooden shelves, then washed with a whey and water mixture, and turned. It can be stored in cold storage for up to five months and is considered ready for consumption after two weeks.
Brick cheese is often hard to find outside of Wisconsin, and even within the state, only a few factories still produce it using authentic procedures. One such factory is Widmer's Cheese Cellars, which is the only factory left in Wisconsin that follows the traditional manufacturing process for brick cheese. The factory still uses the bricks that Grandfather John O. Widmer used in 1912 to press their cheese.
The unique flavour and texture of brick cheese make it a popular choice for grilled cheese sandwiches, macaroni, and pizza, especially Detroit-style pizza. Its mild and buttery flavour and melting ability also make it a versatile ingredient for various dishes, including sandwiches, mac and cheese, and potatoes gratin.
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It was invented in Wisconsin in 1877
Brick cheese, a half-brick-sized cheddar cheese, was invented in Wisconsin in 1877. Wisconsin has a long history of cheese production, with European immigrants settling in the state in the 19th century and establishing dairy farms and cheese factories. The state's fertile fields and dairy cows provided the perfect conditions for cheesemaking, and by the 1850s, Wisconsin was already known for its cheese production.
The man behind the invention of brick cheese was John Jossi, a Swiss-born American cheesemaker. Jossi settled in Richwood, in southwest Wisconsin, and set out to create a cheese with a drier curd than the Limburger he had produced in factories before. He came up with the idea of using bricks to press and shape the cheese, giving it its distinctive brick-like form.
The process of making brick cheese is derived from American Cheddar but with a twist. By culturing the cheese at a slightly higher temperature, brick cheese has a marginally higher fat content and a slightly altered protein structure, resulting in a softer texture. This higher temperature also encourages the growth of Brevibacterium linens on the surface, which is the bacterium responsible for the aging of Limburger cheese and many French cheese varieties.
Today, brick cheese is a beloved variety of cheese, especially in Wisconsin and the Midwest, where it is often served with corn polenta. It is also a popular choice for grilled cheese sandwiches, burgers, and pizzas, particularly the Detroit-style pizza. In fact, brick cheese has become so iconic that Wisconsin is the only state that requires a licensed cheesemaker to supervise the making of commercial cheese, and it offers a master cheesemaker program with rigorous standards.
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It's made in a brick-shaped form
Brick cheese is a cheese originating in Wisconsin, United States, made in brick-shaped form due to (originally) using actual bricks to form the shape. The cheese-making process was derived from white American Cheddar that is cultured at a slightly higher temperature, resulting in a marginally higher fat content and a slightly altered protein structure. The resultant "brick cheese" has a slightly softer texture.
The process of making brick cheese was invented in 1877 by John Jossi, a Swiss-born American cheesemaker. Jossi came to the United States in 1857 with his parents and settled in upstate New York. He later moved to Richwood, Wisconsin, where he began working in a small Limburger factory. It was during this time that he came up with the idea for brick cheese, envisioning a cheese with drier curds and lower levels of the bacterium linens used in the traditional Limburger cheese-making process.
When Jossi returned to Wisconsin in 1877, he began producing brick cheese in a newly built plant. His success led to the spread of the brick cheese recipe, and he shared his recipe with a dozen other Wisconsin dairies. The traditional process of making brick cheese involves heating milk to a specific temperature and adding culture and b. linens to form the curds. The curds are then transferred to a sanitized mold, typically in the shape of a brick, and allowed to drain and settle. The cheese is then set in brine for several hours and rubbed with a light brine to encourage bacterial growth.
Today, brick cheese is known for its sweet, mild flavour when unaged, and its stronger smell and nuttier taste when aged. It is a popular choice for grilled cheese sandwiches, macaroni cheese, and pizza, particularly the Detroit-style pizza. While brick cheese can be hard to find outside of Wisconsin, it remains a beloved cheese variety for many.
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It's a drier and milder version of Limburger cheese
A half brick-sized block of cheddar cheese is called a "brick cheese". It was originally produced in Wisconsin in 1877 by John Jossi, a Swiss-American cheesemaker. The cheese-making process is derived from white American cheddar, but it is cultured at a higher temperature, resulting in a higher fat content and a slightly altered protein structure.
Now, onto Limburger cheese. It is a softer, surface-ripened cow's milk cheese with a pungent odour and a creamy texture. It is said to be a drier and milder version of Limburger cheese, which was first produced by John Jossi in the factories he worked in. Jossi envisioned a cheese with a drier curd than the Limburger he had been producing.
Limburger cheese is known for its strong, spicy, and aromatic flavour, often described as an "acquired taste". The characteristic odour of Limburger is caused by the same bacterium found on human skin, particularly foot odour, and is partially responsible for the cheese's infamy. The odour becomes more pronounced as the cheese ripens, and its flavour becomes stronger with age. Limburger cheese is typically spread on firm-textured rye bread with onion and served with black coffee or lager beer.
To achieve a milder flavour in Limburger cheese, one can control the frequency of washings and adjust the amount of ageing time. When chilled, the odour is not as noticeable. Thus, Limburger cheese, when prepared and aged properly, can be a more subdued version of itself, making it more accessible to those who are less adventurous in their cheese choices.
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It's a popular choice for grilled cheese sandwiches
Brick cheese is a popular choice for grilled cheese sandwiches. The cheese, which originated in Wisconsin in 1877, is known for its sweet, mild flavour and meltability when unaged, making it perfect for grilled cheese sandwiches. When aged, brick cheese takes on a nuttier taste and a stronger smell, which can also work well in grilled cheese sandwiches depending on individual taste preferences.
Brick cheese is made in a brick shape, as the name suggests, and ranges in colour from pale yellow to white with an orange rind. It is produced using a process similar to American Cheddar, but at a slightly higher temperature, resulting in a higher fat content and a slightly altered protein structure. This gives brick cheese a softer texture and a sharper finish than regular Cheddar.
The process of making brick cheese involves heating milk to a specific temperature, adding culture and bacteria, and then allowing the mixture to ripen. The curds are then transferred to a sanitized mold, salted, and flipped, before being wrapped and stored in a curing room. The final product is a relatively sweet cheese with higher moisture content.
Widmer's Cheese Cellars in Wisconsin is one of the most well-known producers of brick cheese, and their product is often praised for its superior taste and texture. Many people specifically seek out Widmer's brick cheese for their grilled cheese sandwiches, claiming that no other cheese can compare. The cheese's ability to hold its shape under heat makes it ideal for grilled cheese, ensuring that the sandwich has a good balance of cheese and bread.
In addition to grilled cheese sandwiches, brick cheese is also commonly used in other dishes such as pizza, mac and cheese, and burgers. It pairs well with various wines and beers, making it a versatile option for different palates and occasions.
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Frequently asked questions
A half brick size of cheddar cheese is called a Vac Pack Half Mild Specialty Brick, which weighs 2.3 lbs.
Brick cheese is an American original, produced in Wisconsin and made in a brick-shaped form.
Brick cheese is made from milk, bacteria, and rennet. The milk is heated to 88°F (31°C), and then the culture and bacteria are added. The mixture is then allowed to ripen before the rennet is added.
Brick cheese has a slightly softer texture and a sharper finish than regular cheddar. When unaged, it has a sweet, mild flavor and is suitable for melting. After aging, it has a stronger smell and a nuttier taste.
Brick cheese is commonly used in grilled cheese sandwiches, macaroni and cheese, potatoes gratin, and pizza. It can also be served with corn polenta in the Midwest, where it is thinly sliced, melted, and topped with tomato sauce.
