Bushra Griffith
Swiss Colony has been selling cheese since 1926 and is based in Green County, Wisconsin, the cheese capital of America. One of the cheeses they sell is brick cheese, a classic cheese developed in 1877 by a Swiss cheesemaker in Wisconsin who used clay bricks to press the curds. Wisconsin brick cheese is mild and sweet when young, and tangy when aged.
| Characteristics | Values |
|---|---|
| Type | Classic Cheese |
| Origin | Wisconsin, United States |
| Inventor | Swiss Cheesemaker |
| Year Invented | 1877 |
| Inventing Method | Curds pressed with clay bricks |
| Flavour | Mild and sweet when young, tangy when aged |
| Similar Cheese | Limburger |
| Variants | German-style Brick, Smear-ripened |
| Availability | Seasonal, sensitive to heat |
| Location | Green County, Wisconsin |
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What You'll Learn
- Swiss Colony: a mail-order food gift company, based in Wisconsin, US
- Brick cheese: a classic, mild and sweet, developed in Wisconsin in 1877
- Clay bricks: used to press the curds of this German-style cheese
- Tangy: how the cheese's flavour develops as it ages
- Heat-sensitive: not available year-round, delayed by warm weather
Swiss Colony: a mail-order food gift company, based in Wisconsin, US
Swiss Colony is a mail-order food gift company based in Monroe, Wisconsin, in the United States. The company was founded in 1926 by Ray Kubly, a graduate of the University of Wisconsin in Madison. Kubly's class project involved designing an advertising campaign for a business that sold cheese by mail, and upon graduating, he decided to turn this idea into a reality. He began by advertising and selling cuts of Wisconsin-made cheeses, buying the cheese in bulk and cutting, wrapping, and shipping it himself. In his first year, he sold 50 packages of cheese through mail order. Today, Swiss Colony mails thousands of food gift catalogues across the country.
The company is named after its roots in Green County, Wisconsin, which is known as "America's Little Switzerland" due to its significant Swiss immigrant population and numerous cheese factories. The county is considered the Swiss cheese capital of the United States and is the top cheesemaking county in the state. Wisconsin itself is also known as "America's Dairyland" and leads the nation in cheese production, making around 25% of the country's cheese.
Swiss Colony has expanded its offerings over the years and now sells a variety of handcrafted baked goods and speciality meats in addition to its cheese gifts, blocks, and logs. Their baked goods are produced in America's largest hand-decorating bakery, and they also offer confections such as butter toffee and fruitcakes. The company has also ventured into non-food merchandising.
While Swiss Colony does not exclusively sell brick cheese, this type of cheese does have a connection to Wisconsin. Brick cheese was developed in 1877 by a Swiss cheesemaker in Wisconsin, who used clay bricks to press the curds. This cheese is mild and sweet when young, becoming tangier as it ages. It is a classic Wisconsin cheese that resembles German Limburger cheese.
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Brick cheese: a classic, mild and sweet, developed in Wisconsin in 1877
Brick cheese is a classic variety of cheese, with a mild and sweet flavour when young, which develops a tangy taste as it ages. This cheese was first developed in Wisconsin in 1877 by a Swiss cheesemaker who used clay bricks to press the curds. Wisconsin is known as the cheese capital of America, and Green County is at the heart of the state's cheese country. The Swiss Colony, a mail-order catalogue company, has been selling cheese from the region since 1926.
The process of making brick cheese involves pressing the curds with clay bricks, which gives the cheese its name. This method of cheese-making was introduced to Wisconsin by Swiss immigrants, who brought their traditional techniques with them. Over time, brick cheese has become a beloved staple in the state's dairy industry and a source of local pride. Wisconsin is known for its high-quality dairy products, and its cheesemakers are renowned for their craftsmanship and innovation.
The mild and sweet flavour of young brick cheese makes it a versatile ingredient in a variety of dishes. It can be melted on sandwiches, grilled cheese, or burgers, adding a creamy texture and a subtle tang. It is also an excellent choice for cheese plates, pairing well with fruits, nuts, and crackers. Its mild flavour complements rather than overwhelms, making it a popular choice for those who want a tasty but not overly strong cheese experience.
As brick cheese ages, the flavour profile changes significantly. The sweetness fades, and a tangy, sharp taste emerges. This mature brick cheese is often used in recipes that call for a stronger flavour, such as in soups, casseroles, or quiches. Its ability to enhance the flavours of other ingredients makes it a favourite among chefs and home cooks alike.
Overall, brick cheese is a testament to Wisconsin's rich dairy heritage and a delicious contribution to the world of cheese. Its unique history, dating back to 1877, showcases the innovation and tradition that defines the state's cheese-making industry. Whether enjoyed young or aged, brick cheese is a classic favourite that continues to delight cheese lovers near and far.
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Clay bricks: used to press the curds of this German-style cheese
Swiss Colony has been in the cheese business since 1926, selling a variety of top-quality cheese gifts, blocks, and logs for delivery. Located in Green County, Wisconsin, the heart of America's cheese capital, Swiss Colony offers premium Wisconsin cheeses, including Colby, Brick, and Cheddar.
One of the classic cheeses offered by Swiss Colony is the German-style brick cheese, also known as Wisconsin German-Style Brick. This variety of brick cheese was developed in 1877 by a Swiss cheesemaker in Wisconsin, who used clay bricks to press the curds. The use of clay bricks in the cheese-making process is a unique characteristic of this German-style brick cheese.
Clay bricks were employed by the Swiss cheesemaker to apply pressure to the curds and shape them into a brick-like form. This technique is where the cheese derives its name. The pressure from the clay bricks helps to knit the curds together, forming a solid mass. Additionally, the bricks contribute to the unique flavor and texture of the cheese.
When young, Wisconsin German-Style Brick cheese has a mild and sweet flavor. However, as it ages, the cheese develops a tangy taste. It is also available in a smear-ripened version, resembling Limburger cheese. The process of using clay bricks to press the curds imparts a distinct texture and flavor to this German-style cheese, making it a popular choice among cheese enthusiasts.
Overall, the use of clay bricks to press the curds is an integral part of the tradition and character of German-style brick cheese. This method, originating in Wisconsin, has contributed to the rich history and unique characteristics of Swiss Colony's cheese offerings.
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Tangy: how the cheese's flavour develops as it ages
Swiss Colony has been selling cheese since 1926 and is located in Green County, Wisconsin, which is known as the cheese capital of America. The company offers a variety of premium Wisconsin cheeses, including the famous brick cheese.
Brick cheese is a classic variety of cheese that was developed in 1877 by a Swiss cheesemaker in Wisconsin. As the name suggests, it was traditionally made by pressing the curds with clay bricks. This cheese has a unique flavour profile that evolves as it ages. When young, it has a mild and sweet taste. However, as it matures, it develops a tangy and sharp flavour.
The tanginess of brick cheese is a result of the ageing process. Young brick cheese has a mild and sweet flavour due to the presence of milk sugars and a lower concentration of acids. As the cheese ages, milk sugars are gradually converted into lactic acid by bacteria, resulting in a more acidic and tangy flavour. This process is known as chemosynthesis and is a common occurrence in aged cheeses.
During ageing, the cheese's texture also changes. It starts as a semi-soft cheese with a smooth and creamy texture. However, over time, it becomes firmer and more crumbly. The ageing process also affects the aroma of the cheese. Young brick cheese has a mild and pleasant dairy scent, while aged brick cheese has a stronger and more pungent aroma.
The tanginess of brick cheese is often associated with its sharpness. As the cheese ages and becomes tangier, it also develops a sharper and more pronounced flavour. This sharpness is a result of the increased concentration of acids and the breakdown of proteins during ageing. The combination of tanginess and sharpness contributes to the complex and robust flavour profile of aged brick cheese.
Aged brick cheese is often used in recipes that require a strong and flavourful cheese. It can be melted and added to sauces, soups, and casseroles, or shredded and sprinkled over salads and pasta dishes. Its tangy flavour adds a unique twist to traditional dishes and is a favourite among cheese connoisseurs.
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Heat-sensitive: not available year-round, delayed by warm weather
Brick cheese is a classic variety of cheese that is particularly heat-sensitive. This means that it is not available all year round and its production may be delayed by warm weather.
Brick cheese was developed in 1877 by a Swiss cheesemaker in Wisconsin, the cheese capital of America. The Swiss cheesemaker crafted this variety of cheese by using clay bricks to press the curds. This is where the cheese gets its name.
The cheese is made by heating raw milk to 162°F, which pasteurises it. It is then cooled to around 90°F before being pumped into open steel vats. A starter culture of bacteria is then added, which begins the fermentation process. This bacteria consumes the lactose, or milk sugar, and produces lactic acid. A substance called rennet is then added, which contains an enzyme that 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 the acidity. They are then cut into cubes and placed into perforated rectangular moulds, which are pressed to squeeze out the whey. After pressing overnight, the bricks are transferred to a brine solution for 12 hours, before being moved to an ageing room.
Brick cheese is aged anywhere from one week to several months. The longest-aged brick cheese is around five months, while the middle-aged variety is aged for around two months. It is considered ready to eat after two weeks.
The cheese is then wrapped in foil to protect it and hold in its aroma. This variety of cheese is particularly pungent, with a strong aroma. It is mild and sweet when young, and turns tangy with age.
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Frequently asked questions
Swiss Colony Brick Cheese is a type of cheese sold by Swiss Colony, a mail-order catalog company that has been in the cheese business since 1926.
Swiss Colony is located in Green County, Wisconsin, the cheese capital of America.
Swiss Colony sells a variety of premium Wisconsin cheeses, including Colby, Brick, and Cheddar.
Brick Cheese was developed in 1877 by a Swiss cheesemaker in Wisconsin who used clay bricks to press the curds.
Brick Cheese is mild and sweet when young, and it turns tangy as it ages.
