Bushra Griffith
Brick cheese is a potent, American original, produced in Wisconsin. It is often used in Detroit-style pizza and pairs well with pickles, burgers, polenta, and mac and cheese. Brick cheese is made by heating raw milk to 162°F, which pasteurizes it, and then cooling it to around 90°F. The cheese has a slightly softer taste with a sharper finish than regular cheddar.
| Characteristics | Values |
|---|---|
| Texture | Soft |
| Taste | Slightly softer than regular cheddar with a sharper finish |
| Melting properties | High-fat, easy melt |
| Colour | Peachy-orange |
| Aroma | Strong |
| Pairing | Pickles, burgers, polenta, mac and cheese, Detroit-style pizza |
| Wine pairing | Red: fruity Beaujolais or Syrah; White: Chardonnay or Sauvignon Blanc |
| Beer pairing | Bock, lager, stout |
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What You'll Learn
Brick cheese is a type of cheese made in Wisconsin
The process of making brick cheese begins by heating raw milk to 162°F for pasteurization, followed by cooling it to 90°F. The milk is then pumped into open steel vats, where a starter culture of bacteria is added to initiate fermentation. This bacteria consumes lactose and produces lactic acid, similar to the action of yeast in bread-making. Subsequently, a substance called rennet is introduced, which contains enzymes that trigger curdling and separate the milk proteins from the liquid whey.
The curds are then cooked for about 40 minutes to firm them and enhance their acidity. They are cut into cubes and placed into perforated rectangular moulds, which are pressed to expel the remaining whey. After pressing overnight, the bricks are soaked in a brine solution for 12 hours before being transferred to an ageing room. The ageing process can last from one week to several months, with the longest-aged brick cheese reaching around five months.
Brick cheese has a unique flavour and texture that make it a popular choice for various dishes. It is known for its high-fat content and easy meltability, making it ideal for Detroit-style pizza. Its mild and neutral flavour is similar to a cross between Monterey Jack and mozzarella, although it has a slightly softer taste and a sharper finish than regular cheddar. It pairs well with pickles and is commonly used in burgers, polenta, mac and cheese, and grilled cheese sandwiches.
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It is made by heating raw milk and then cooling it
Brick cheese is made through a specific process that begins with heating raw milk to 162°F, which pasteurizes it. It is then cooled to around 90°F before being pumped into open steel vats. This cooling process is a critical step in the cheese-making procedure, ensuring that the milk reaches an optimal temperature for the introduction of bacterial cultures.
After cooling, a starter culture of bacteria is added to the milk, initiating the fermentation process. During fermentation, the bacteria consume the lactose (milk sugar) and produce lactic acid, similar to the action of yeast in bread-making. This step not only adds flavour to the cheese but also continues the process of softening the curd.
Subsequently, a substance called rennet is introduced. Rennet contains an enzyme that triggers the milk proteins to curdle, causing them to separate from the liquid whey. The mixture is then cooked for about 40 minutes, which helps to further firm the cheese and enhance its acidity. This cooking process plays a crucial role in determining the final texture and flavour of the brick cheese.
Following this, the mixture is cut into cubes with wire blades, and the curds are placed into perforated rectangular moulds. These moulds are then pressed to expel the remaining whey. The pressing process, traditionally done with bricks, gives the cheese its characteristic shape and density.
After pressing overnight, the bricks are immersed in a brine solution for 12 hours, which influences the cheese's flavour and texture. They are then transferred to an aging room, where they remain for anywhere from one week to several months. The aging process is pivotal in refining the cheese's flavour and aroma, with the longest-aged brick cheeses reaching maturity at around five months.
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The cheese is then pressed into a brick shape
The ageing room is kept at a cold temperature, and the cheese is wrapped in foil to protect it and hold in its aroma. Authentic, cellar-ripened brick cheese can be quite potent, but not all brick cheeses are made the same way. Supermarket varieties, for example, tend to be milder and more neutral-flavoured, similar to a cross between Monterey Jack and mozzarella.
If you're looking for a substitute for authentic brick cheese, you can try another smear-ripened cheese such as Limburger, Époisses, Tilsiter, Taleggio, or an aged Muenster. For a supermarket-style brick cheese, you could use Monterey Jack, mozzarella, or a mild Muenster, but also cheddar, fontina, and havarti.
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It has a softer taste than regular cheddar
Brick cheese is an American original, produced in Wisconsin. While the cheese-making process is similar to American Cheddar, it is cultured at a slightly higher temperature, giving it a higher fat content and a softer taste than regular Cheddar. The process also slightly alters the protein structure, resulting in a sharper finish.
The cheese gets its name from the traditional method of pressing the curds with bricks. It is often served with corn polenta in the Midwest, where it is thinly sliced and melted underneath the polenta and then topped with tomato sauce. Brick cheese is also commonly used in Detroit-style pizza, where its high-fat content and easy melt texture are prized.
Brick cheese is made by heating raw milk to 162°F, which pasteurizes it, and then cooling it to around 90°F before pumping it into open steel vats. A starter culture of bacteria is then added, which ferments the lactose and produces lactic acid. A substance called rennet is then added, which triggers the curdling of the milk proteins, separating them from the liquid whey. The curds are cooked for about 40 minutes to help firm the cheese and intensify the acidity. They are then cut into cubes, moulded into rectangular shapes, and pressed to remove the remaining whey.
The bricks are then soaked in a brine solution for 12 hours before being transferred to an aging room. The cheese can spend anywhere from one week to several months in this room, with the longest-aged brick cheese reaching around five months. The middle-aged variety is typically aged for around two months, and it is considered ready to eat after just two weeks.
Brick cheese is known for its strong aroma and potent flavour when it is authentically made. However, supermarket varieties tend to be milder and more neutral in flavour, lacking the distinctive flavours that come from the bacterial cultures, brine solution, and smear ripening of true brick cheese. These milder varieties are similar to Monterey Jack and mozzarella in taste and are often used as substitutes for brick cheese in recipes.
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It pairs well with pickles, burgers, polenta, and mac and cheese
Brick cheese is a versatile cheese that can be used in a variety of dishes, including burgers, polenta, and mac and cheese.
When it comes to burgers, brick cheese is an excellent choice as it pairs well with pickles, which can add a crunchy texture and tangy flavour to the burger. The cheese itself has a slightly softer taste than regular cheddar, with a sharper finish, and its meltability makes it ideal for grilled cheese sandwiches and burgers. Its high-fat content and easy melt texture make it perfect for Detroit-style pizzas, where it can be used alone or combined with mozzarella.
For those who enjoy polenta, brick cheese is a popular choice in the Midwest. It is thinly sliced and melted underneath the polenta, adding a creamy texture and savoury flavour to the dish. The cheese's mild and neutral flavour can complement the polenta without overwhelming it.
Brick cheese is also a tasty addition to mac and cheese. Its meltability and slightly sharp finish can enhance the creaminess and flavour of the dish. The cheese's high fat content contributes to a rich and indulgent mac and cheese.
In terms of wine pairings, brick cheese goes well with red wines like Beaujolais or Syrah, as well as white wines such as Chardonnay or Sauvignon Blanc. For beer enthusiasts, it pairs nicely with Bock, lager, or even stout.
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Frequently asked questions
Brick cheese has a slightly softer taste with a sharper finish than regular cheddar.
Brick cheese is made by heating raw milk and adding bacteria to start the process of fermentation. A substance called rennet is then added, which contains enzymes that trigger the curdling of the milk.
Brick cheese can be aged anywhere from one week to several months. It is considered ready to eat after two weeks.
Brick cheese is commonly used for Detroit-style pizza and is perfect for burgers, polenta, and mac and cheese. It also goes well with red wine or beer.
If you are looking for a substitute for brick cheese, you can use another smear-ripened cheese such as Limburger, Époisses, Tilsiter, or Taleggio. If you are looking for a supermarket-style substitute, you can use Monterey Jack, mozzarella, or mild Muenster.
