Randy Chandler
Brick cheese is a Wisconsin-made cow's milk cheese that is best known for its use in Detroit-style pizza. It is a semi-hard cheese with an open texture that sometimes features small holes. The cheese is named for its shape and because cheesemakers originally used bricks to press the moisture out. Young brick cheese is excellent for grilled cheese sandwiches as it melts and slices well.
| Characteristics | Values |
|---|---|
| Traditional use | Detroit-style pizza |
| Other uses | Grilled cheese sandwiches, burgers, polenta, mac and cheese |
| Substitutes | Monterey Jack, mozzarella, mild Muenster, Cheddar, fontina, havarti |
| Authenticity | Cellar-ripened, washed rind, edible rind |
| Taste | Pungent, nutty, tangy, earthy, sweet |
| Texture | Semi-firm, semi-hard, open texture with small holes |
| Colour | Ivory to pale yellow, orange-hued rind |
| Storage | Wrapped in wax paper or parchment, stored in the fridge |
| Shelf life | Ready to eat after 2 weeks, can be stored for up to 5 months |
| Production | Made in Wisconsin, named for its shape and the use of bricks in the production process |
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Detroit-style pizza
Brick cheese is considered the classic choice for Detroit-style pizza, with its tangy, salty, and buttery flavour. Its high-fat content and semi-firm texture make it ideal for melting and browning, resulting in a gooey and thick centre with crispy, dark brown edges. The cheese is typically cubed or sliced and applied generously to the dough, allowing it to melt and create the distinctive crust.
The process of making Detroit-style pizza involves first preparing the dough and laying it out in a pan. Then, instead of the typical "sauce, cheese, toppings" order, Detroit-style pizza builds in reverse. The brick cheese is placed directly on the dough, followed by the toppings and a thick, sweet tomato sauce, often seasoned with garlic and spices.
The pizza is then baked in the oven until the edges are black and bubbly, and the exposed cheese on top is lightly browned. This results in the signature crispy cheese crust and a gooey, melted cheese centre. The baking process is crucial to achieving the desired texture and flavour of the brick cheese.
While brick cheese is the traditional and preferred choice for Detroit-style pizza, it can be challenging to find outside the Midwest. Substitutes such as Monterey Jack, mozzarella, mild cheddar, or a combination of these cheeses can be used to achieve a similar flavour and texture. However, the distinctive tang and saltiness of brick cheese make it a favourite among pizza enthusiasts.
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Grilled cheese sandwiches
Brick cheese is a pungent, semi-firm Wisconsin-made cow's milk cheese. It is best known as the traditional cheese for Detroit-style pizza. Young brick cheese is an excellent choice for grilled cheese sandwiches due to its ability to slice and melt well.
Ingredients
- Bread (sourdough or any sliced bread of choice)
- Butter
- Cheese (brick cheese, mozzarella, gruyere, vintage cheddar, or a combination of these)
- Seasonings (optional)
Instructions
- Slice the bread, ensuring that it is not too thin or too thick.
- Butter both sides of the bread slices and season with salt, if desired.
- Add cheese to one slice of bread, using freshly grated cheese for the best results. For brick cheese, slice it into "bricks" and then slice down to fit the bread.
- If desired, add a layer of toppings such as kimchi or Dijon mayo to the cheese.
- Place the other slice of bread on top, with the buttered side facing up.
- Heat a skillet or pan over medium to medium-high heat. You can prepare the skillet with melted butter or non-stick cooking spray.
- Place the sandwich in the pan and cook until the bread is golden brown and the cheese is melted, flipping occasionally.
- Remove the sandwich from the heat, cut, and serve.
Feel free to experiment with different types of cheese and toppings to create your ultimate grilled cheese sandwich!
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Burgers
Brick cheese is a versatile ingredient that can be used in a variety of dishes, including burgers. When used in burgers, brick cheese adds a creamy texture and savoury flavour. Its high-fat content and easy meltability make it a perfect topping for grilled cheese sandwiches and burgers.
Brick cheese is a Wisconsin-made cheese that is known for its distinctive aroma and flavour. It is a semi-hard cheese with an ivory to pale yellow colour and an orange-hued rind. The younger versions of brick cheese have a sweet, mild, and earthy flavour, making them ideal for melting. On the other hand, aged brick cheese has a stronger smell and a more pungent, nutty, and tangy flavour. The younger versions are preferred for melting applications, such as grilled cheese sandwiches and burgers, while the aged varieties are more suited for slicing.
When used in burgers, brick cheese adds a savoury flavour and creamy texture. Its meltability allows it to blend seamlessly with the other ingredients in the burger, creating a cohesive and tasty dish. The mild and neutral flavour of brick cheese, similar to a cross between Monterey Jack and mozzarella, also helps to complement the other flavours in the burger without overwhelming them.
In addition to its flavour and texture, brick cheese is a good source of protein and calcium. It is made from pasteurized cow's milk and has a semi-hard texture with an open texture that sometimes features small holes. The process of making brick cheese is similar to that of cheddar cheese, and it is known for its high-fat content.
Overall, brick cheese is an excellent choice for burgers due to its flavour, texture, and nutritional value. Its meltability and mild flavour make it a versatile ingredient that can enhance the taste and consistency of the burger. For those who enjoy a creamy and savoury bite, brick cheese is a perfect addition to their burger creations.
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Polenta
Brick cheese is a versatile cheese that can be used in a variety of dishes, including polenta. Polenta is a Northern Italian dish of cornmeal cooked in liquid until it becomes a mush. The cornmeal used in polenta is typically ground to a medium or coarse consistency and comes from a special variety of field corn, such as dent corn or flint corn. It is often made with chicken or vegetable stock and water, and milk can be added for a creamier texture.
To make polenta, bring the liquid to a boil and gradually add the cornmeal in a thin stream, stirring continuously. For a super creamy polenta, a 4:1 liquid-to-cornmeal ratio is recommended, while a 3:1 ratio will result in a more traditional texture. The polenta can be served hot or cooled until firm.
Brick cheese is commonly used in polenta in the Midwest, where it is thinly sliced and melted underneath the polenta before being topped with tomato sauce. The cheese adds a creamy texture and savoury flavour to the dish, complementing the polenta without overwhelming it. Its mild and neutral flavour, as well as its high-fat content and easy meltability, make it a popular choice for this application.
In addition to polenta, brick cheese is also used in a variety of other dishes, including burgers, mac and cheese, grilled cheese sandwiches, and Detroit-style pizza. It pairs well with pickles and is a good choice for those who enjoy red wine or beer.
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Mac and cheese
Brick cheese is a versatile cheese that can be used in a variety of dishes, including mac and cheese. Its unique flavour and texture make it a popular choice for this comfort food classic.
When making mac and cheese, it is important to boil the pasta for less time than you normally would, as it will continue to cook in the oven. Using room-temperature liquids is also important, as cold liquids can take longer to thicken.
For the cheese sauce, brick cheese is an excellent choice due to its meltability and slightly sharp finish, which can enhance the creaminess and flavour of the dish. Its high-fat content contributes to a rich and indulgent mac and cheese. In addition to brick cheese, other cheeses that can be used in mac and cheese include cheddar, gruyere, mozzarella, gouda, smoked gouda, swiss, monterey jack, colby jack, and colby.
When it comes to toppings, some people prefer to add a layer of shredded cheese on top of the mac and cheese before baking it, creating a crispy cheese layer. Others may choose to toss panko bread crumbs with melted butter and use that as a topping. For those who love bacon, adding crispy, crumbled bacon to the topping or mixing it into the mac and cheese can be a delicious option.
Overall, brick cheese is a great choice for mac and cheese due to its flavour, texture, and melting properties, making it a versatile ingredient that can enhance the taste and creaminess of this beloved comfort food.
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Frequently asked questions
Brick cheese is used for making Detroit-style pizza. It is also used for grilled cheese sandwiches, burgers, polenta, and mac and cheese.
Younger brick cheeses have a sweet, mild, earthy flavour and melt and slice well. Aged brick cheeses have a nutty, tangy flavour and a pronounced aroma.
Brick cheese is ivory to pale yellow in colour, with an orange-hued rind. It is a semi-hard cheese with an open texture, which sometimes features small holes.
Brick cheese is similar to Limburger, Époisses, Tilsiter, Taleggio, aged Muenster, Monterey Jack, mozzarella, mild Muenster, cheddar, fontina, and havarti.
