Kamil Perry
Brick cheese is a cow's milk cheese that originated in Wisconsin, USA, in 1877. It is made in a brick-shaped form, which is how it got its name. The cheese-making process is similar to that of cheddar cheese, but it is cultured at a higher temperature, resulting in a higher fat content and a softer texture. The young cheese has a sweet, mild, earthy flavour, while the aged variety has a nutty, tangy flavour and a strong aroma.
| Characteristics | Values |
|---|---|
| Origin | Wisconsin, United States |
| Texture | Semi-hard, semi-firm |
| Colour | Pale yellow to white with an orange rind |
| Flavour | Sweet, mild, pungent, nutty, tangy |
| Ingredients | Cow's milk, rennet, Brevibacterium linens |
| Process | Cultured at a higher temperature, surface-ripened, washed rind, smear-ripened |
| Use | Detroit-style pizza |
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What You'll Learn
Brick cheese is made of cow's milk
Brick cheese is a type of cow's milk cheese that originated in Wisconsin, United States, in 1877. It is made in a brick-shaped form, which is how it gets its name, as the cheese was traditionally pressed with bricks. The cheese-making process is derived from white American Cheddar, but it is cultured at a slightly higher temperature, resulting in a higher fat content and a softer texture.
The process of making brick cheese starts by heating raw cow's milk to 162°F (72°C) to pasteurize it, and then cooling it to around 90°F (32°C). A starter culture of bacteria is then added, which begins the fermentation process. The bacteria consume the lactose in the milk and produce lactic acid. Next, a substance called rennet is added, which triggers the curdling of the milk proteins, separating them from the liquid whey.
The curds are then cooked for about 40 minutes to help firm the cheese and intensify its acidity. After cooking, the curds are cut into cubes and placed into perforated rectangular molds, which are pressed to remove any remaining whey. The bricks of cheese are then transferred to a brine solution for 12 hours before being moved to an aging room.
In the aging room, the cheese is washed with a solution of whey and brine containing the bacterium Brevibacterium linens. This process, called smear-ripening, gives the cheese its distinctive aroma and flavour. The cheese is then transferred to a cold aging room, where it spends anywhere from one week to several months. The final product is a semi-hard cheese with an ivory to pale yellow colour and an orange rind.
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The milk is heated and cooled before fermentation
Brick cheese is a pungent, semi-firm Wisconsin-made cow's milk cheese. To make it, raw milk is heated to 162°F, which pasteurizes it, and then it is cooled to around 90°F. This temperature change is important for two reasons: firstly, it ensures that the milk is safe for consumption by killing any harmful bacteria, and secondly, it creates an optimal environment for the growth of the desired bacteria during the fermentation process.
The process of heating and cooling the milk is a delicate one, as the milk must be heated sufficiently to pasteurize it, but not so much that it affects the taste and texture of the final product. After heating, the milk is cooled to a temperature that is still warm but not too hot, creating a welcoming environment for the bacteria to grow and transform the milk into cheese.
During the heating and cooling process, the milk is carefully monitored to ensure that it reaches the correct temperatures. This step is crucial in the cheese-making process, as it sets the stage for the rest of the transformation. The milk is heated and cooled evenly to ensure consistency throughout the batch.
Once the milk has been cooled to the desired temperature, it is pumped into open steel vats. At this stage, the milk is ready for the next step in the cheese-making process, which is the addition of bacteria to initiate fermentation. This process is similar to that of making cheddar cheese, but with some variations in temperature and technique, resulting in brick cheese's unique characteristics.
The milk is then left to ferment, during which time the bacteria consume the lactose (milk sugar) and produce lactic acid. This process gradually transforms the milk into cheese, giving it its characteristic flavour and texture. The specific bacteria used in this process, as well as the subsequent brining and ripening steps, contribute to the distinctive aroma and taste of brick cheese.
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Rennet is added to curdle the milk
Brick cheese is a pungent, semi-firm Wisconsin-made cow's milk cheese. It 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.
Once the milk is in the vats, a starter culture of bacteria is added, which starts the process of fermentation. During this process, the bacteria consume the lactose, or milk sugar, and produce lactic acid.
Then, rennet is added to curdle the milk. Rennet is a complex mixture of enzymes produced in any mammalian stomach—in this case, from calves—that contains an enzyme called rennin, or chymosin, which triggers the curdling of milk proteins by separating them from the liquid whey. The curds are then cooked for about 40 minutes, which helps to firm the cheese and intensify its acidity.
After cooking, the curds are cut into cubes with wire blades and placed into perforated rectangular moulds, which are pressed to squeeze out the whey.
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The curds are cooked and cut into cubes
The process of making brick cheese involves cooking the curds and cutting them into cubes. This step is crucial in developing the cheese's texture and flavour. The curds are cooked for approximately 40 minutes, which serves to firm up the cheese and enhance its acidity. This cooking time is essential to achieving the desired level of firmness and flavour intensity.
After cooking, the curds are carefully cut into cubes using wire blades. This step ensures that the curds are uniformly sized, promoting even drainage of whey during the pressing stage that follows. The cutting process also helps to create the cheese's open texture, which is characteristic of brick cheese.
The cooking and cutting process is a delicate balance, as overcooking the curds can result in a rubbery texture, while undercooking can lead to a crumbly cheese. Similarly, the size of the cubes impacts the final texture and moisture content of the cheese. Therefore, this step requires skill and precision to ensure the desired outcome.
Once the curds have been cooked and cubed, they are placed into perforated rectangular moulds. This moulding process gives brick cheese its distinctive shape, as the curds are pressed and consolidated. The moulds also facilitate the removal of excess whey, further refining the texture and flavour of the final product.
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The cheese is then washed and turned
After the curds are pressed into bricks and soaked in a brine solution, the cheese is then washed and turned. This is a crucial step in the process of making brick cheese, as it contributes to the development of its distinctive characteristics.
The washing and turning process involves placing the cheese on wooden shelves and gently cleansing it with a mixture of whey and water. This step ensures the cheese is free from any unwanted debris or contaminants. Additionally, it helps to maintain the desired level of moisture in the cheese, influencing its final texture.
During the washing process, the cheese is also turned, which means it is carefully flipped or rotated. Turning the cheese ensures even exposure to the surrounding environment, promoting uniform maturation. This step is crucial in preventing the formation of uneven textures or flavours in the final product.
The washing and turning process is repeated at regular intervals, typically for about a week, before the cheese is transferred to a cold ageing room. This room is maintained at a cooler temperature, marking the beginning of the ageing and ripening process.
The washing, turning, and ageing processes all contribute to the development of brick cheese's unique characteristics, including its texture, flavour, and aroma. The specific techniques employed in these steps help differentiate brick cheese from other varieties, giving it its distinct personality and appeal.
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Frequently asked questions
Brick cheese is made of cow's milk, which is heated to 162°F to be pasteurized, then cooled to around 90°F. A starter culture of bacteria is added, which ferments 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.
Brick cheese is a pungent, semi-firm Wisconsin-made cheese, known for being used on Detroit-style pizza. It is made in a brick-shaped form, which is how it got its name.
The younger versions of brick cheese have a sweet, mild, and earthy flavor, and they melt and slice well. The more aged varieties have a nutty, tangy flavor and a strong aroma.
