Mamaliga's Perfect Brick Cheese Pairing

Brick cheese is a Wisconsin-made cheese that is well-known for its use in Detroit-style pizza. It is made from pasteurized cow's milk and has an ivory to pale yellow colour, with an orange-hued rind. The cheese gets its name from the traditional method of pressing the curds into bricks to form its shape. While brick cheese is often used in pizza, it can also be used in other dishes such as polenta. In this context, we will explore the use of brick cheese in Mamaliga, a Romanian polenta dish. Mamaliga is often baked with a type of feta cheese, but brick cheese can be used as a substitute to create a unique flavour profile.

Brick cheese is made in Wisconsin, USA

Brick cheese, a type of cheese commonly used in Detroit-style pizza, was first invented in Wisconsin, USA, in 1877 by Swiss-born American cheesemaker John Jossi. Jossi shared the recipe with a dozen other Wisconsin dairies, and it was eventually sold to Kraft. Brick cheese is smear-ripened to develop a full, earthy flavour as it matures. The original Wisconsin Brick cheese has a distinct, traditional flavour, and only a small percentage of Brick cheese produced today is authentic.

Mămăligă, a Romanian dish, is often made with feta cheese. However, it is possible to use other types of cheese, such as kashkaval, a semi-firm, light yellow cheese. Mămăligă is a baked polenta dish that can be served with poached or over-easy eggs, chunky tomato sauce, or sour cream. While feta is the most commonly used cheese in this dish, other types of cheese could be used instead to add a different flavour or texture.

Widmer's Cheese Cellars in Theresa, Wisconsin, produces a Brick cheese called Wisconsin Mild Brick Cheese. This variety is a young version of the authentic, cellar-ripened brick cheese. It has a mild and sweet flavour, a rich and creamy texture, and melts beautifully, making it extremely versatile. This particular Brick cheese is made from pasteurized milk, cheese cultures, salt, enzymes, and annatto colour.

Although the traditional Brick cheese has a distinct flavour, many variations of Brick cheese are now available, each with its unique taste and characteristics. These variations may be produced in different regions or use different production methods, resulting in diverse flavours and qualities compared to the original Wisconsin Brick cheese.

In conclusion, Brick cheese, originally from Wisconsin, USA, can be a suitable choice for adding flavour and texture to Mămăligă. While feta is commonly used in this Romanian dish, the versatility and mild flavour of Brick cheese make it a potential alternative or addition, creating a unique twist on the traditional Mămăligă recipe.

It's made in a brick-shaped form

Mamaliga is a Romanian polenta dish that is often served with cheese. While feta and kashkaval are popular cheese choices, mamaliga with "branza de burduf" is a special kind of Romanian cheese variety. This cheese has a soft, crumbly texture, a salty taste, and a strong flavour that goes well with the mild taste of polenta.

Brick cheese, a type of cheese made in Wisconsin, USA, is formed into its brick shape by being pressed overnight in perforated rectangular moulds that were traditionally made of actual bricks. The cheese is then transferred to a brine solution for 12 hours, and then moved to an aging room kept at around 70 degrees Fahrenheit. After about a week, the cheese is moved to a cold aging room for anywhere from one more week to several months. The longest-aged brick cheese is around 5 months, while the middle-aged variety is aged for around 2 months. It is considered ready to eat after just 2 weeks.

Brick cheese is made from pasteurized cow's milk and ranges in colour from ivory to pale yellow, with an orange-hued rind. Younger brick cheeses have a sweet, mild, earthy flavour and are good for melting, while more aged varieties have a nutty, tangy flavour and a more pronounced aroma. The process for making brick cheese is similar to that of cheddar cheese, and the resultant product has a slightly softer texture.

It's made from pasteurized cow's milk

Brick cheese is a type of cheese that is made from pasteurized cow's milk. It is a Wisconsin-made cheese, with a production process similar to that of cheddar cheese. The process of making brick cheese involves heating raw milk to 162°F, which pasteurizes it, and then cooling it to around 90°F before adding it to open steel vats. A starter culture of bacteria is added, initiating the fermentation process, where the bacteria feed on the milk sugar and produce lactic acid. This is followed by the addition of rennet, which contains enzymes that cause the milk proteins to curdle and separate from the liquid whey. The curds are then cooked to firm up the cheese and enhance its acidity.

Brick cheese gets its name from the traditional method of pressing the curds into perforated rectangular molds using bricks. After pressing overnight, the cheese is submerged in a brine solution for 12 hours and then transferred to an aging room. During the aging process, the cheese is washed with a solution of whey and brine containing the bacterium Brevibacterium linens, which gives it its distinctive aroma through a process called smear-ripening. The cheese is then moved to a cold aging room, where it spends anywhere from one week to several months. The aging process affects the flavour and texture of the cheese, with younger cheeses having a sweet, mild, earthy flavour and melting well, while older cheeses develop a nuttier, tangier flavour and a stronger aroma.

Brick cheese is a popular choice for Detroit-style pizza and can be used in various recipes such as grilled cheese sandwiches, burgers, polenta, and mac and cheese. It pairs well with pickles and can be substituted with other smear-ripened cheeses such as Limburger, Époisses, or Tilsiter.

While brick cheese is traditionally made with pasteurized cow's milk, other types of cheese can be used in mamaliga recipes. Romanian mamaliga, also known as polenta, is often made with feta cheese, kashkaval cheese, or burduf cheese. These cheeses offer different flavours and textures, but all complement the mild taste of polenta. Feta cheese provides a salty, crumbly texture, while kashkaval adds a semi-firm, light yellow element. Burduf cheese, a special kind of Romanian cheese, has a soft, crumbly texture and a strong, salty flavour that pairs perfectly with the polenta.

It's pungent, semi-hard, and ivory to pale yellow in colour

Brick cheese is a variety of cheese that originated in Wisconsin, USA, and is known for its brick-shaped form, which comes from its traditional preparation method of using actual bricks to shape the cheese. Its colour ranges from ivory to pale yellow, with an orange rind. The cheese has a pungent, semi-hard texture and a strong aroma, which develops through a process called smear-ripening, where the bacterium Brevibacterium linens grows on the surface of the cheese. This process is similar to that of Limburger cheese and many French cheese varieties.

The cheese-making process for brick cheese is derived from white American Cheddar, with a slightly higher temperature, resulting in a higher fat content and a slightly softer texture. It is made from pasteurized cow's milk and can be aged for anywhere from two weeks to five months. Younger versions of brick cheese have a sweet, mild, and earthy flavour, and are ideal for melting and slicing. They are often used in grilled cheese sandwiches and other sandwiches. As the cheese ages, it develops a nuttier, tangier flavour and a more intense aroma.

While brick cheese is commonly used in Detroit-style pizza, it can also be a great addition to polenta, as suggested in the question. Mamaliga, a Romanian baked polenta, is a traditional dish that can be prepared with various types of cheese. While some recipes call for feta cheese or kashkaval cheese, others suggest using local Romanian cheeses like "branza de burduf", which has a strong flavour and a soft, crumbly texture, pairing well with the mild taste of polenta.

When preparing Mamaliga, the cornmeal is mixed with water and salt, and then baked. The cheese is then added in layers, creating a delicious and hearty dish. The use of brick cheese in Mamaliga can be a great option, especially considering its semi-hard texture and pungent flavour. The strong aroma and flavour of brick cheese can enhance the overall taste of the dish, creating a unique and indulgent culinary experience.

It's a popular choice for Detroit-style pizza

Brick cheese is a popular choice for Detroit-style pizza, with its origins in Wisconsin, USA. The process for making it is similar to that of cheddar cheese, and it is characterised by its brick-shaped form, which is achieved by using actual bricks to form the shape during production. The colour of brick cheese ranges from pale yellow to ivory, with an orange rind, and it has a semi-hard texture.

Brick cheese is an excellent melting cheese, especially in its younger versions, which have a sweet, mild, earthy flavour. This makes it a perfect choice for Detroit-style pizza, as it melts evenly and creates a creamy texture. The aged varieties of brick cheese have a more pronounced aroma and a nutty, tangy flavour, which can add depth to the pizza's taste.

The cheese is made by heating raw milk to 162°F (72°C), which pasteurises it, and then cooling it to around 90°F (32°C) before adding it to open steel vats. A starter culture of bacteria is then introduced, initiating the fermentation process, where the bacteria feed on the milk sugar and produce lactic acid. This step is similar to the use of yeast in bread-making. Subsequently, rennet, a substance containing enzymes, is added to trigger the curdling of the milk proteins, separating them from the liquid whey.

The curds are then cooked for about 40 minutes to firm up the cheese and intensify its acidity. They are then cut into cubes and placed into perforated rectangular moulds, which are pressed to remove excess whey. This pressing process is where the cheese gets its name, as it was traditionally done with bricks. After pressing, the cheese is brined and then aged in a temperature-controlled room, where it is washed with a solution of whey and brine containing the bacterium Brevibacterium linens. This smear-ripening process gives the cheese its distinctive aroma and flavour.

Brick cheese is a versatile and flavourful cheese that adds a creamy texture and a tangy kick to Detroit-style pizza. Its melting properties and unique flavour profile make it a preferred choice for this style of pizza, elevating the taste experience and creating a satisfying and indulgent dish.

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