Brick cheese, originating from Wisconsin, is a medium-soft cheese known for its slightly sweet and earthy flavor when young, which becomes tangy and pungent as it ages. It has a pale yellow color and a springy texture, making it a favorite for sandwiches and as a meltable cheese in various dishes.
What is Brick cheese?
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John Jossi, a Swiss immigrant, created Brick Cheese in Wisconsin in 1877. Inspired by Limburger, he sought a milder, firmer cheese with fewer molds. Bricks were used for pressing and shaping the cheese, which gave it its name. Over time, Brick cheese gained popularity, evolving into several styles, including the traditional aged variety.
Joe Widmer of Widmer’s Cheese Cellars in Theresa, Wisconsin, remains faithful to the original method. He uses his grandfather's bricks to press the cheese, emphasizing traditional brining and handling.
Young Brick cheese is sweet and soft. Aged Brick becomes strong and nutty. Surface ripening with Brevibacterium linens contributes to its distinctive flavor. Despite regulatory standards, traditional methods distinguish authentic Brick cheese.
Best served at ten to twelve weeks, Brick cheese pairs with dark bread, sweet onion, brown mustard, beer, and liverwurst. It's also essential for Detroit-style pizza, showcasing its versatility and enduring legacy.
Key Facts About Brick cheese
Country of Origin | United States |
Specific Origin | Wisconsin |
Milk Type | Cow's milk |
Fat Content | Minimum fat and maximum moisture content regulated by US CFR |
Texture | |
Flavor | Sweet and mild when young, matures into strong, ripe cheese with age |
Forms | Brick-shaped |
Age | Best enjoyed at between 10 and 12 weeks |