When exploring the rich and varied world of American cheeses, brick cheese is a name that often piques curiosity. But what is brick cheese, exactly?
What Is Brick Cheese
The Origins: Born in Wisconsin, Inspired by Europe
Brick cheese was first developed in Wisconsin in the 1870s, a time when waves of European immigrants brought traditional cheesemaking techniques to the American Midwest. The cheese was modeled after white American-style Limburger, though its flavor has evolved into something more mellow and approachable. The name “brick” comes not just from the rectangular brick-like shape of the cheese, but also from the literal bricks used to press it during production.
Texture, Flavor, and Aroma: A Cheese of Contrasts
What sets brick cheese apart is its unique combination of mildness and depth. Young brick cheese is soft and open-textured, almost spongy, with a mild, slightly sweet, and creamy flavor. However, as it ages, its flavor profile intensifies—becoming more pungent, tangy, and earthy. Aged brick cheese can develop a washed rind and a robust aroma that appeals to fans of stronger cheeses.
This variation in taste and texture over time gives brick cheese a dual personality—delicate when young, assertive when mature.
How It’s Made: Traditional Yet Distinct
Brick cheese is typically made from cow’s milk and follows a semi-soft cheese process. After the curds are formed, they are placed in rectangular molds and pressed with actual bricks or heavy weights. This pressing technique helps the cheese form its signature shape and encourages the release of whey, giving it a drier, firmer consistency compared to other semi-soft cheeses.
The cheese is then washed in a brine solution, which encourages the growth of beneficial bacteria on the rind—similar to the process used for Limburger and other washed-rind cheeses.
Culinary Uses: More Than Just a Pizza Topping
While many associate brick cheese with Detroit-style pizza, where its excellent melting qualities and slightly tangy flavor shine, its uses go well beyond that.
- Grilled sandwiches become gooier and more flavorful with brick cheese.
- Cheese boards benefit from its contrast to sharper or creamier cheeses.
- It works wonderfully in casseroles, baked pastas, and even on its own, paired with beer or white wine.
Regional Rarity, Cult Status
Despite its American roots, brick cheese remains something of a regional specialty. Authentic brick cheese, especially aged varieties, can be harder to find outside the Midwest, adding to its cult status among cheese lovers.
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In Summary: What Is Brick Cheese?
It’s a Wisconsin-born, semi-soft cheese with roots in European tradition, known for its mild flavor when young and bold pungency when aged. Brick cheese is as versatile as it is unique, and though it may not always take the spotlight, it quietly holds a vital role in American culinary heritage.
