Brick cheese is a

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

originating in

Wisconsin Wisconsin ( ) is a U.S. state, state in the Great Lakes region, Great Lakes region of the Upper Midwest of the United States. It borders Minnesota to the west, Iowa to the southwest, Illinois to the south, Lake Michigan to the east, Michig ...

United States The United States of America (USA), also known as the United States (U.S.) or America, is a country primarily located in North America. It is a federal republic of 50 U.S. state, states and a federal capital district, Washington, D.C. The 48 ...

, made in brick-shaped form due to (originally) using actual bricks to form the shape. The color ranges from pale yellow to white with an orange rind. When unaged, this cheese has a sweet, mild flavor and is suitable for melting; after aging it has a stronger smell and a nuttier taste.

Origins

Brick cheese was originally produced in Wisconsin beginning in 1877. The cheese-making process was derived from white American Cheddar that is cultured at a slightly higher temperature, which results in a marginally higher fat content and a slightly altered protein structure. The resultant "brick cheese" has a slightly softer texture.

Culturing

'' Brevibacterium linens'' grows on the surface of brick cheese, making it surface-ripened. ''Brevibacterium linens'' is also the bacterium responsible for the aging of Limburger cheese and many French cheese varieties. Cheesemakers often refer to the growth of the bacteria as a ''smear'' and this process is known as smear-ripening. This is reflected in the ''Brevibacterium's'' species name ''linens'' which is Latin for 'besmearing'. The cheese is placed on wooden shelves, then gets washed with a whey and water mixture and turned. It can stay in cold storage up to five months, and is considered ready for consumption after two weeks have passed.

Regulations

The US Code of Federal Regulations defines what the fat and moisture content of brick cheese must be. This standard of identity does not take into account that brick cheese should be surface-ripened with ''B. linens''.

Applications

Brick cheese is the traditional cheese for Detroit-style pizza.

References

External links