Aging Brick Cheese: How Long Does It Take?

Brick cheese is a semi-soft cheese with a mild flavour when unaged and a nutty, earthy taste when aged. The cheese is typically aged for 3-5 months, with some people preferring to consume it after 2 months for a milder flavour. The ageing process involves placing the cheese in a salt brine for 8-11 hours, then moving it to a warm, humid curing room where it is washed and turned daily for 7 days. The cheese is then packed in parchment paper and foil, where it continues to age and intensify in flavour.

Brick cheese is aged for 3-5 months

After pressing the cheese, it is placed in a salt brine for 8-9 hours and then moved to a warm, humid curing room where it is washed and turned daily for 7 days. It is then packed in parchment paper and foil. The cheese can stay in cold storage for up to 5 months and is considered ready for consumption after 2 weeks.

The process of aging brick cheese allows for the development of its distinct flavour and texture. It is made from a combination of pasteurized milk, cheese cultures, salt, and enzymes. The aging process also affects the smell of the cheese, with aged brick cheese having a stronger smell than its unaged counterpart.

Aged brick cheese is a versatile ingredient that can be used in various dishes, such as pasta salad, lasagna, and sandwiches. It is also a popular choice for those following a keto diet due to its high protein content and lack of carbohydrates. Overall, the aging process of 3-5 months transforms brick cheese into a delicious and flavourful ingredient.

It is surface-ripened with Brevibacterium linens

Brick cheese is a cheese that originated in Wisconsin, United States, and is formed into a brick shape, originally using actual bricks. The cheese is placed on wooden shelves and washed with a whey and water mixture, then turned. It is then moved to cold storage for up to five months and is typically consumed after two weeks.

Brick cheese is surface-ripened with Brevibacterium linens, a bacterium that also ages Limburger cheese and many French cheese varieties. Cheesemakers refer to the growth of the bacteria as a "smear", and the process is known as smear-ripening. This is reflected in the Brevibacterium's species name, linens, which is Latin for "besmearing".

After pressing, the cheese is placed in a salt brine for 8-11 hours and then moved to a warm, humid curing room where it is washed and turned daily for seven days. The warm, humid environment encourages the growth of Brevibacterium linens, which contributes to the cheese's characteristic flavour and texture.

The Aged Brick is then packed in parchment paper and foil, where it continues to ripen and develop its flavour. It reaches its peak flavour at 3-5 months, with some preferring to consume it milder, at around 2 months. The semi-soft cheese has a pleasant, earthy flavour that intensifies with age.

It can be stored in the fridge for 2-3 weeks

Brick cheese is a cheese that originated in Wisconsin, USA, and is known for its brick-shaped form. It was first produced in 1877 by John Jossi, a Swiss-born cheesemaker. The cheese is made by placing it in a salt brine for 8-11 hours, then moving it to a warm, humid curing room where it is washed and turned daily for seven days. After this process, the cheese is packed in parchment paper and foil. It is then stored in cold storage for up to five months and is considered ready for consumption after two weeks.

Once the cheese is purchased, it is important to note that its shelf life depends on the storage conditions. To maximise the shelf life of brick cheese, it is recommended to wrap the original packaging tightly in plastic wrap or aluminium foil. For even better results, wrap the cheese first in wax or parchment paper and then cover it with plastic wrap before refrigerating.

Properly stored, brick cheese will last for 2 to 3 weeks in the refrigerator. This means that you can enjoy your brick cheese for a couple of weeks without worrying about it going bad. If you're a cheese lover, this gives you plenty of time to savour the unique flavour and texture of brick cheese.

Additionally, if you're planning to store the cheese for an extended period, you can freeze it. Cut the cheese into portions no larger than half a pound each and wrap them tightly in heavy-duty aluminium foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Frozen brick cheese will maintain its best quality for about 2 months but will remain safe beyond that time.

It can be frozen and will keep safe indefinitely

Brick cheese is a cheese that originated in Wisconsin, USA, and is known for its brick-shaped form. It is usually made from cow's milk and has a semi-soft texture. The cheese is surface-ripened, with Brevibacterium linens growing on its surface, giving it a stronger smell and a nuttier taste as it ages.

When it comes to storing brick cheese, it is important to keep it refrigerated at all times. Properly stored in the refrigerator, brick cheese will typically last for about 2 to 3 weeks. To extend its shelf life, you can wrap the cheese tightly in plastic wrap or aluminium foil, or even better, first wrap it in wax or parchment paper and then cover it with plastic wrap.

Additionally, brick cheese can be frozen to further extend its shelf life. To freeze brick cheese, cut it into portions no larger than half a pound each and wrap them tightly in heavy-duty aluminium foil, plastic freezer wrap, or place them inside a heavy-duty freezer bag. Frozen brick cheese will maintain its best quality for about 2 months but will remain safe to consume beyond that time. According to StillTasty, "The freezer time shown is for best quality only - brick cheese that has been kept constantly frozen at 0°F will keep safe indefinitely."

When you're ready to use the frozen brick cheese, simply thaw it in the refrigerator, and it will last for an additional 3 to 4 days. Alternatively, if you thaw it in the microwave or cold water, it should be used immediately. Keep in mind that frozen and thawed brick cheese may become crumbly and lose some of its flavour, so it is best suited for cooked dishes like sauces, soups, or casseroles.

It was developed in Wisconsin in 1877

Brick cheese was first developed in Wisconsin in 1877 by John Jossi, a Swiss-born American cheesemaker. Jossi used actual bricks to press his cheese, a practice that continues to this day, with cheesemakers like Joe Widmer using the same bricks that Jossi's grandfather used in 1922.

The cheese-making process for brick cheese was derived from white American Cheddar, but it is cultured at a slightly higher temperature, resulting in a marginally higher fat content and a slightly altered protein structure. The resulting brick cheese has a slightly softer texture than its cheddar predecessor.

After pressing the cheese with bricks, it is then placed in a salt brine for 8-9 hours. It is then moved to a warm, humid curing room where it is washed and turned daily for 7 days. After this process, the cheese is packed in parchment paper and foil, where it reaches its peak flavour at 3-5 months. Some people prefer to consume brick cheese when it is milder, at around 2 months. It is also available with caraway seeds.

Brick cheese has a pleasant, earthy flavour that intensifies with age. When unaged, brick cheese has a sweet, mild flavour and is suitable for melting. After ageing, it takes on a stronger smell and a more nutty taste.

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