Andy Montoya
Brick cheese is a Wisconsin original cheese that was invented in 1877 by John Jossi, a Swiss-born American cheesemaker. The cheese gets its name from the traditional method of pressing the curds into bricks to form a brick shape. It is a semi-hard cheese with a pungent, nutty, and tangy flavour, and an ivory to pale yellow colour with an orange rind. The younger versions of the cheese have a sweet, mild, and earthy flavour and melt and slice well, making them perfect for sandwiches, grilled cheese, mac and cheese, and Detroit-style pizza.
| Characteristics | Values |
|---|---|
| Origin | Wisconsin, United States |
| Invented by | John Jossi, a Swiss-born American cheese maker |
| Year invented | 1877 |
| Colour | Pale yellow to white with an orange rind |
| Flavour | Mild and sweet when young, nutty and tangy when aged |
| Texture | Semi-hard, medium soft |
| Uses | Melting, slicing, sandwiches, mac and cheese, Detroit-style pizza |
| Ingredients | Pasteurized milk, cheese cultures, salt, enzymes, annatto colour |
| Aging | 2 weeks to 5 months |
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What You'll Learn
- Brick cheese is a Wisconsin original, invented in 1877 by Swiss-American John Jossi
- It is made in a brick-shaped form, originally using actual bricks to form the shape
- The cheese is surface-ripened, with Brevibacterium linens growing on its surface
- It has a pungent, nutty, tangy flavour and a distinctive aroma when aged
- It is the traditional cheese for Detroit-style pizza and is a good melting cheese
Brick cheese is a Wisconsin original, invented in 1877 by Swiss-American John Jossi
Jossi shared his recipe with a dozen other Wisconsin dairies, and it was later sold to Kraft. The cheese is made from pasteurized cow's milk, and ranges in colour from ivory to pale yellow, with an orange rind. When young, brick cheese has a sweet, mild, earthy flavour and is versatile, melting and slicing well. It is often used in grilled cheese sandwiches, and is a popular choice for Detroit-style pizza.
As the cheese ages, it develops a nuttier, tangier flavour and a more pungent aroma. This is due to the growth of the bacterium Brevibacterium linens on the surface of the cheese, a process known as smear-ripening. The cheese is placed on wooden shelves and washed with a whey and water mixture, then turned and stored in a cold room for up to five months. After two weeks, it is ready to eat.
Today, only a small percentage of brick cheese is made using the traditional recipe, with a distinct, earthy flavour. It can be challenging to find outside of the Midwest, and many supermarket varieties are milder in taste, lacking the authentic bacterial flavours.
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It is made in a brick-shaped form, originally using actual bricks to form the shape
Brick cheese is a cheese that originated in Wisconsin, USA, and was invented in 1877 by Swiss-born American cheesemaker John Jossi. It is made in a brick-shaped form, originally using actual bricks to form the shape. The process of making brick cheese is similar to that of making cheddar cheese, and it is a derivative of white American Cheddar. The key difference is that brick cheese is cultured at a slightly higher temperature, resulting in a marginally higher fat content and a slightly altered protein structure, giving it a softer texture.
The process of making brick cheese involves heating raw milk to 162°F to pasteurize it, then cooling it to around 90°F before pumping it into open steel vats. A starter culture of bacteria is then added to begin fermentation, where the bacteria consume the lactose and produce lactic acid. Rennet, a substance containing an enzyme that triggers curdling, is added to separate the milk proteins from the liquid whey. The curds are then cooked for about 40 minutes to firm up the cheese and intensify the acidity, before being cut into cubes with wire blades.
The curds are then placed into perforated rectangular moulds, which are pressed to remove the whey. This pressing process is where the cheese gets its name, as it was traditionally done with bricks. After pressing overnight, the bricks are placed in a brine solution for another 12 hours before being transferred to an ageing room. Here, they are washed with a solution of whey and brine containing the bacterium Brevibacterium linens. This process is known as smear-ripening and gives the cheese its distinctive aroma.
After about a week, the cheese is moved to a cold ageing room, where it spends anywhere from one more week to several months. Brick cheese can be aged for up to five months, and it is considered ready for consumption after just two weeks. The longer the cheese is aged, the stronger its smell and flavour become. Young brick cheese is mild, sweet, and earthy, with excellent melting properties, while aged brick cheese has a nuttier, tangier flavour and a more pronounced aroma.
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The cheese is surface-ripened, with Brevibacterium linens growing on its surface
Brick cheese is a surface-ripened cheese, with the bacterium Brevibacterium linens growing on its surface. This bacterium is responsible for the cheese's distinctive aroma and flavour. The process of growing Brevibacterium linens on the surface of the cheese is known as smear-ripening, and it is a key step in the production of brick cheese.
Brevibacterium linens is added to the cheese during the aging process. The cheese is washed with a solution of whey and brine containing the bacterium. This process is repeated over several weeks, resulting in the formation of a smear of Brevibacterium linens on the surface of the cheese. This smear not only gives the cheese its distinctive aroma but also contributes to its flavour and texture.
The smear-ripening process is unique to brick cheese and is not typically found in other types of cheese. This process is what gives brick cheese its characteristic earthy, nutty flavour and semi-soft texture. The Brevibacterium linens break down the cheese's surface, making it softer and more pliable. This also contributes to the cheese's meltability, making it a popular choice for grilled cheese sandwiches, mac and cheese, and Detroit-style pizza.
While brick cheese is typically surface-ripened with Brevibacterium linens, not all brick cheeses are made using this traditional method. Some supermarket brick cheeses are mild and neutral in flavour, lacking the distinctive characteristics that come from the bacterial cultures and smear-ripening process. These cheeses may be dipped in a solution containing annatto, which gives them a similar orange hue to that produced by the Brevibacterium linens but without the same depth of flavour and aroma.
The presence of Brevibacterium linens on the surface of brick cheese not only imparts unique sensory characteristics but also contributes to the cheese's shelf life and overall quality. The bacterium inhibits the growth of undesirable microorganisms, extending the shelf life of the cheese and preserving its freshness. This makes brick cheese a durable and versatile ingredient in various culinary applications.
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It has a pungent, nutty, tangy flavour and a distinctive aroma when aged
Brick cheese is a pungent, nutty, tangy cheese with a distinctive aroma when aged. This Wisconsin-made cheese is best known as the preferred cheese for making Detroit-style pizza. The process for making it resembles the method of making cheddar cheese. It is made from pasteurized cow's milk and has an ivory to pale yellow colour, with an orange-hued rind. It is a semi-hard cheese with an open texture, which sometimes features small holes.
When unaged, brick cheese has a sweet, mild, earthy flavour and is suitable for melting. It is an excellent cheese to use for grilled cheese sandwiches, or just sandwiches in general, as it slices and melts well. Young brick cheese pairs well with pickles and is perfect for burgers, polenta, and mac and cheese.
However, when aged, brick cheese takes on a stronger smell and a more pungent, nutty, and tangy flavour. This aged version of the cheese is also known for its distinctive aroma, which can permeate other foods in close proximity. The distinctive aroma of aged brick cheese is developed through a process called smear-ripening, where the cheese is washed with a solution of whey and brine containing the bacterium Brevibacterium linens. This process gives the cheese its characteristic pungent, nutty, and tangy flavour, as well as its strong smell.
Aged brick cheese is considered a potent cheese, and it may be tough to find outside the Midwest region of the United States. It is often used as a substitute for another smear-ripened cheese such as Limburger, Époisses, Tilsiter, or Taleggio. It can also be used in recipes such as the Fifty Dollar Rib-Eye Burger and Chicken with Havarti Cheese Sauce.
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It is the traditional cheese for Detroit-style pizza and is a good melting cheese
Brick cheese is a Wisconsin original cheese, first made in 1877 by Swiss-born American cheesemaker John Jossi. It is a medium-soft cheese with a sweet, mild, and earthy flavour when young, and a nutty, tangy taste when aged. The colour ranges from pale yellow to white with an orange rind. It is made from pasteurized cow's milk and has a semi-hard texture with an open texture that sometimes features small holes.
Brick cheese is the traditional cheese for Detroit-style pizza. Its meltability and mild flavour make it an excellent topping for pizza, grilled cheese sandwiches, and sandwiches in general. It also pairs well with pickles and is perfect for burgers, polenta, and mac and cheese.
When unaged, brick cheese has a sweet and mild flavour and is suitable for melting. After ageing, it develops a stronger smell and a more nutty taste. The younger versions of brick cheese are preferred for melting applications, while the aged varieties are more suited for slicing.
Brick cheese is commonly used in Detroit-style pizza, where it is added to the pizza by itself or combined with mozzarella. Its meltability and mild flavour make it an excellent choice for this style of pizza. The cheese's creamy texture and sweet, earthy flavour also contribute to its popularity in Detroit-style pizza.
Overall, brick cheese is a versatile cheese that is well-suited for melting and pairs well with a variety of dishes. Its sweet and mild flavour, creamy texture, and meltability make it a popular choice for Detroit-style pizza and various other recipes.
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Frequently asked questions
Brick cheese is a pungent cheese with an ivory to pale yellow colour and an orange rind. It is a cross between cheddar and limburger.
Brick cheese is a Wisconsin original, invented in 1877 by Swiss-born American cheesemaker John Jossi.
Brick cheese is made from pasteurised cow's milk.
Brick cheese takes anywhere from 14 days to five months to make, depending on the desired level of ageing.
Young brick cheese has a sweet, mild, earthy flavour and is good for melting. Older brick cheese has a nuttier, tangier flavour and a stronger aroma.
