A Tasty Adventure: Exploring Wisconsin Brick Cheese's Unique Flavor

Wisconsin brick cheese is a classic Wisconsin-made cheese that is best known for being the preferred cheese for making Detroit-style pizza. It is a semi-hard cheese with an open texture and small holes. The younger versions of the cheese have a sweet, mild, earthy flavor, while the more aged varieties have a nutty, tangy flavor and pronounced aroma.

Mild and sweet when young, turns tangy with age

Wisconsin brick cheese is a classic cheese that was developed in 1877 by a Swiss cheesemaker in Wisconsin. It is a semi-hard cheese with an open texture and small holes. The younger versions of this cheese have a sweet, mild, earthy flavor, and they melt and slice well. The more aged varieties have a nutty, tangy flavor and pronounced aroma.

The process for making Wisconsin brick cheese somewhat resembles the method of making cheddar cheese. It is a pungent cheese, sort of a cross between cheddar and limburger. It is available smear-ripened, in which case it bears a strong resemblance to Limburger.

Many supermarket brick cheeses are mild and neutral flavored, sort of a cross between Monterey Jack and mozzarella. These cheeses lack the distinctive flavors that result from the bacterial cultures, brine solution and smear ripening of true brick cheese. Authentic smear-ripened brick cheeses are considered washed-rind cheeses, and their rinds are completely edible.

Authentic, cellar-ripened brick cheese can be a potent cheese, but not all cheeses that go by the name of brick cheese are actually made the same way. Wisconsin brick cheese is mild and sweet when young, and turns tangy with age.

Potent, pungent, cross between cheddar and limburger

Wisconsin brick cheese is a potent cheese, sort of a cross between cheddar and limburger. It is a semi-hard cheese with an open texture, which sometimes features small holes. The younger versions have a sweet, mild, earthy flavor, and they melt and slice well, while the more aged varieties have a nutty, tangy flavor, and pronounced aroma.

The process for making it somewhat resembles the method of making cheddar cheese. It is a Wisconsin-made cheese that might be best known as the preferred cheese for making Detroit-style pizza.

Wisconsin brick cheese is mild and sweet when young, and turns tangy with age. It is also available smear-ripened, in which case it bears a strong resemblance to Limburger.

Many supermarket brick cheeses are mild and neutral flavored, sort of like a cross between Monterey Jack and mozzarella. These cheeses lack the distinctive flavors that result from the bacterial cultures, brine solution and smear ripening of true brick cheese.

Authentic smear-ripened brick cheeses are considered washed-rind cheeses, and their rinds are completely edible.

Semi-hard, open texture, sometimes features small holes

Wisconsin brick cheese is a semi-hard cheese with an open texture that sometimes features small holes. It is a cross between cheddar and limburger and has a mild and sweet flavour when young, which turns tangy with age. It is also available smear-ripened, which resembles Limburger.

The cheese is made using a process that resembles cheddar cheese and is best known as the preferred cheese for making Detroit-style pizza. It is developed in 1877 by a Swiss cheesemaker in Wisconsin who used clay bricks to press the curds.

The younger versions of Wisconsin brick cheese have a sweet, mild, earthy flavour and melt and slice well, while the more aged varieties have a nutty, tangy flavour and pronounced aroma.

Many supermarket brick cheeses are mild and neutral-flavoured, and lack the distinctive flavours that result from the bacterial cultures, brine solution and smear ripening of true brick cheese. Authentic smear-ripened brick cheeses are considered washed-rind cheeses, and their rinds are completely edible.

Not all cheeses that go by the name of brick cheese are actually made the same way. Many supermarket brick cheeses are mild and neutral-flavoured, and lack the distinctive flavours that result from the bacterial cultures, brine solution and smear ripening of true brick cheese.

Nutty, tangy flavour, pronounced aroma

Brick cheese is a Wisconsin-made cheese that is best known for being the preferred cheese for making Detroit-style pizza. The process for making it somewhat resembles the method of making cheddar cheese.

In its true form, brick cheese is a pungent cheese, sort of a cross between cheddar and limburger. Its colour is ivory to pale yellow, with an orange-hued rind. It's a semi-hard cheese with an open texture, which sometimes features small holes. The younger versions have a sweet, mild, earthy flavor, and they melt and slice well, while the more aged varieties have a nutty, tangy flavor, and pronounced aroma.

Brick cheese was developed in 1877 by a Swiss cheesemaker in Wisconsin who actually used clay bricks to press the curds. Brick cheese is mild and sweet when young, and turns tangy with age. It is also available smear-ripened, in which case it bears a strong resemblance (in more than one way) to Limburger.

Not all cheeses that go by the name of brick cheese are actually made the same way. Many supermarket brick cheeses are mild and neutral flavored, sort of like a cross between Monterey Jack and mozzarella. These cheeses lack the distinctive flavors that result from the bacterial cultures, brine solution and smear ripening of true brick cheese. Sometimes they're dipped in a solution containing annatto, which gives the surface of the cheese a peachy-orange color similar to that produced by the Brevibacterium linens bacteria. Authentic smear-ripened brick cheeses are considered washed-rind cheeses, and their rinds are completely edible.

Mild and neutral flavour, cross between Monterey Jack and mozzarella

Brick cheese is a Wisconsin-made cheese that is best known as the preferred cheese for making Detroit-style pizza. It is a semi-hard cheese with an open texture and sometimes small holes. The younger versions of brick cheese have a sweet, mild, earthy flavor and melt and slice well, while the more aged varieties have a nutty, tangy flavor and pronounced aroma.

However, not all cheeses that go by the name of brick cheese are actually made the same way. Many supermarket brick cheeses are mild and neutral flavored, sort of like a cross between Monterey Jack and mozzarella. These cheeses lack the distinctive flavors that result from the bacterial cultures, brine solution and smear ripening of true brick cheese.

Authentic smear-ripened brick cheeses are considered washed-rind cheeses, and their rinds are completely edible.

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