Brick Cheese

Brick cheese is a semi-hard, smear-ripened cheese originating from the United States, specifically Wisconsin. It is known for its distinctive rectangular shape, which inspired its name. The cheese has a smooth, slightly elastic texture and a pale yellow interior with a reddish-brown rind that develops during the aging process. Brick cheese is celebrated for its versatility, offering a range of flavors from mild and buttery when young to more pungent and tangy as it ages. Its unique character is a result of the specific bacteria used in the smear-ripening process, which also contributes to its slightly sticky rind.

Brick cheese was first created in the late 19th century by John Jossi, a Swiss immigrant in Wisconsin. Jossi aimed to produce a cheese that combined the characteristics of Limburger and Cheddar, leading to the creation of Brick cheese. Its name derives from the bricks used to press the cheese during its production. Over time, Brick cheese became a staple in the American Midwest, particularly in Wisconsin, where it is still predominantly made today. It holds a special place in American cheesemaking history as one of the first cheeses developed in the United States.

Brick cheese is made from cow's milk, which is pasteurized before the cheesemaking process begins. The milk is then curdled using rennet, and the curds are cut, cooked, and pressed into rectangular molds. After pressing, the cheese is brined to enhance flavor and preserve it. The unique aspect of Brick cheese production is the smear-ripening process, where the surface of the cheese is regularly washed with a brine solution containing specific bacteria. This encourages the growth of a reddish-brown rind and develops the cheese's characteristic flavors. Aging can range from a few weeks to several months, depending on the desired intensity of flavor.

Brick cheese offers a complex flavor profile that evolves with age. Young Brick cheese is mild, creamy, and slightly sweet, with a buttery texture. As it ages, it develops a more pronounced tanginess and a pungent aroma, reminiscent of Limburger cheese but generally milder. The texture remains smooth and slightly elastic, making it pleasant to eat at any stage of aging.

Brick cheese pairs wonderfully with a variety of foods and beverages. For a traditional pairing, try it with dark rye bread, mustard, and pickles to complement its tangy flavor. It also works well in grilled cheese sandwiches, where its melting qualities shine. For drink pairings, consider a malty beer or a full-bodied red wine, which can stand up to the cheese's robust flavors. For a lighter option, a crisp apple cider can balance the cheese's richness.