Brick Cheese: Wisconsin's Finest Dairy Delicacy

Brick cheese is a Wisconsin original cheese invented in 1877 by John Jossi, a Swiss-American cheesemaker. It is made in a brick shape due to the use of actual bricks in the cheese-making process. The cheese has a distinct, earthy flavour and is commonly used in Detroit-style pizza.

Brick cheese was invented in Wisconsin in 1877 by John Jossi

Brick cheese, a Wisconsin original, was invented in 1877 by John Jossi, a Swiss-American cheesemaker. Jossi, who was born in Switzerland, came to the United States with his parents at the age of 12. The family initially settled in upstate New York, but soon moved to Richwood, Wisconsin, where the young Jossi began running a small Limburger factory. After marrying the daughter of a local cheesemaker, he returned to New York in 1873, where he worked in a larger Limburger plant for a few years.

It was during this time that Jossi conceived of the idea for Brick cheese. He envisioned a cheese made with a drier curd than that used for Limburger, with lower levels of the bacterium linens used to rub the outer rind and develop the flavour. He also came up with the idea of using bricks to press and shape the cheese. In 1877, Jossi returned to Wisconsin and began producing Brick cheese at a newly built plant. He shared the recipe with a dozen other Wisconsin dairies, and his success led to the spread of Brick cheese production throughout the state.

Brick cheese is made in a brick-shaped form, ranging in colour from pale yellow to white with an orange rind. When unaged, it has a sweet, mild flavour and is suitable for melting. After ageing, it develops a stronger smell and a nuttier taste. The cheese is placed on wooden shelves, washed with a whey and water mixture, and turned. It can be stored for up to five months and is ready for consumption after two weeks.

The traditional cheese for Detroit-style pizza, Brick cheese has a softer texture than other cheeses due to its slightly higher fat content and altered protein structure. It is also commonly used in grilled cheese sandwiches and can be paired with sweet onion and strong mustard. While many variations of Brick cheese are now produced, only a small percentage is authentic, with the distinctive, traditional flavour.

It is made in a brick-shaped form, originally using actual bricks

Brick cheese is a Wisconsin original, invented in 1877 by John Jossi, a Swiss-American cheesemaker. The cheese gets its name from the fact that it is made in a brick-shaped form, originally using actual bricks to form the shape.

Jossi was running a newly built cheese plant in Wisconsin, where he set out to produce brick cheese. His success with this new variety of cheese led to the spread of the recipe to a dozen other Wisconsin dairies.

The process of making brick cheese involves placing the cheese on wooden shelves, then washing it with a whey and water mixture and turning it. It can be kept in cold storage for up to five months, though it is considered ready for consumption after just two weeks.

The cheese is formed into a brick shape, as its name suggests, and this was originally done using actual bricks. The cheese has a distinctive appearance, with a colour that ranges from pale yellow to white, and an orange rind. When it is unaged, brick cheese has a sweet and mild flavour, making it suitable for melting. As it ages, it develops a stronger smell and a nuttier taste.

The US Code of Federal Regulations defines the required fat and moisture content of brick cheese. However, this standard does not take into account the role of surface ripening with B. linens in the cheese-making process.

It has a higher fat content than other pizza cheeses

Brick cheese, a Wisconsin original, has a higher fat content than other pizza cheeses. This is due to the cheese-making process, which is derived from white American Cheddar cultured at a slightly higher temperature, resulting in a marginally higher fat content and a slightly softer texture. The higher fat content gives Brick cheese its signature taste and makes it ideal for melting, making it a popular choice for Detroit-style pizza.

The process of making Brick cheese involves culturing the cheese at a higher temperature, which affects the fat and protein structure. This results in a fat content that is higher than that of other pizza cheeses. The specific fat content of Brick cheese is defined by the US Code of Federal Regulations, which sets the Standard of Identity for this type of cheese.

The higher fat content of Brick cheese contributes to its unique flavour and texture. When unaged, Brick cheese has a sweet and mild flavour, making it suitable for melting. As it ages, it develops a stronger smell and a more nutty taste. The texture of Brick cheese is rich and creamy, and it melts beautifully, making it a versatile cheese that can be used in a variety of dishes.

In comparison to other pizza cheeses, Brick cheese has a higher butterfat content. This gives it a unique taste and texture that is favoured by many pizza enthusiasts. While it is a popular choice for Detroit-style pizza, it can also be used in other dishes such as sandwiches and grilled cheese.

The higher fat content of Brick cheese is a defining characteristic that sets it apart from other pizza cheeses. This unique feature, along with its rich history and traditional cheese-making process, makes Brick cheese a beloved and iconic ingredient in the culinary world, especially when it comes to creating delicious and distinctive pizzas.

It is commonly used to make Detroit-style pizza

Brick cheese, a Wisconsin original, is commonly used to make Detroit-style pizza. The cheese was invented in 1877 by John Jossi, a Swiss-American cheesemaker. Jossi's success with the cheese led to him spreading the recipe to a dozen other Wisconsin dairies.

Brick cheese is made in a brick shape, as it was originally formed using actual bricks. The cheese has a sweet, mild flavour when unaged and is suitable for melting, making it ideal for use on pizzas. When aged, brick cheese develops a stronger smell and a nuttier taste. Its texture is slightly softer than that of white American Cheddar, from which it was derived.

The process of making brick cheese involves culturing the cheese at a slightly higher temperature than white Cheddar, resulting in a marginally higher fat content and a slightly altered protein structure. This contributes to the cheese's unique texture and flavour.

Buddy's Pizza, a popular Detroit-style pizza, uses Wisconsin Brick Cheese, which has a different butterfat content than other pizza cheeses, giving it a signature taste. While some people substitute other cheeses when making Detroit-style pizza at home, brick cheese is considered the traditional choice.

Only a small percentage of brick cheese made today is authentic

Brick cheese is a Wisconsin original cheese invented in 1877 by John Jossi, a Swiss-born American cheesemaker. The cheese gets its name from the brick-shaped form used to make it. When unaged, brick cheese has a sweet and mild flavour and is suitable for melting. After ageing, it has a stronger smell and a nuttier taste.

John Jossi shared the recipe for brick cheese with a dozen other Wisconsin dairies, and it was later sold to Kraft. While there are hundreds of thousands of pounds of brick cheese being made today, only a small percentage of it is authentic. The rest is mass-produced in big factories and bears little resemblance to the original recipe.

Authentic brick cheese is made using curd that is drier than that used for Limburger cheese. It also has lower levels of the bacterium linens, which is used to rub the outer rind and develop the flavour. The cheese is then pressed using bricks and formed into a brick shape.

Widmer's Cheese Cellars in Theresa, Wisconsin, is the only place left that makes real brick cheese. The company was started by John O. Widmer, who, like Jossi, came from Switzerland. The cheese is made using the traditional method of brining, with the curd carefully moved by hand from the vat to the cheese moulds. Each mould is hand-turned three times during the first day. The young cheeses are then placed in forms and pressed using bricks. After pressing, the cheeses are placed in a brine solution to absorb salt and bacterial cultures. They are then moved to a warm room where the bacteria can work and are "smear ripened" with a brine of whey.

The US Code of Federal Regulations defines the fat and moisture content of brick cheese. However, this Standard of Identity does not take into account that brick cheese should be surface-ripened with B. linens, which affects its flavour and texture.

Frequently asked questions