Brick cheese is a cheese originating in Wisconsin, United States,[1] made in brick-shaped form due to (originally) using actual bricks to form the shape.[2] 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 more nutty taste.[3]
Origins
Brick cheese was originally produced in Wisconsin beginning in 1877.[4] 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.[3] 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.[3]
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.[5]
Applications
Brick cheese is the traditional cheese for Detroit-style pizza.[6][7]
See also
References
- ^ Wisconsin Cheese Makers' Association (1912). Annual Meeting of the Wisconsin Cheese Makers' Association: Report. Democrat Printing Company, State Printer. p. xix. Retrieved May 27, 2020.
- ^ "Brick Cheese | Wisconsin Cheese".
- ^ a b c "What Is Brick Cheese?". The Spruce Eats.
- ^ "Story of Brick Cheese | Widmer's Cheese Cellar | (888) 878-1107".
- ^ "CFR - Code of Federal Regulations Title 21". www.accessdata.fda.gov.
- ^ Houck, Brenna (April 9, 2019). "Detroit-Style Pizza Is Having a Moment. But Are Its Originators Getting Left Behind?". Eater. Archived from the original on December 14, 2019. Retrieved April 22, 2020.
- ^ López-Alt, J. Kenji (February 28, 2017). "Detroit-Style Pizza Is the Best Thing You're Gonna Make This Year | The Food Lab". Serious Eats. Archived from the original on April 14, 2020. Retrieved April 22, 2020.
External links
This page was last edited on 7 February 2024, at 00:12