Brick cheese is a cheese from Wisconsin, USA, made in brick-shaped form, also known as a square, which can be construed as a rectangular shape. Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. Wisconsin ( or wɪˈskɑnsɨn (French Ouisconsin) is one of the fifty United States of America, located in the north central part of the United States The United States of America —commonly referred to as the The color ranges from pale yellow to white, and the cheese has a sweet and mild flavor when young, and matures into a strong ripe cheese with age. It is medium-soft, crumbles easily and is somewhat sticky to the knife. Brick cheese is well-suited to slicing for sandwiches, specifically grilled cheese sandwiches, or appetizers and also melts well. A sandwich is a food item made of two or more slices of Bread with one or more layers of a filling ApetitizerShpjpg|thumb|Swiss cuisine ( Schynige Platte)]] Hors d'œuvre ( French literally 'outside the work' English ɔrˈdɝv or appetizers are Served with corn polenta in the Midwest, where the brick cheese is thinly sliced and caused to melt underneath the polenta and tomato sauce topping. Polenta is a dish made from boiled Cornmeal. Although the word is borrowed into English from Italian, the dish (under various names is popular in The tomato ( Solanum lycopersicum, syn Lycopersicon lycopersicum) is a herbaceous usually sprawling plant in the Solanaceae or nightshade family
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Origins
Brick cheese was originally produced in Wisconsin. 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 taste and a distinctly sharper finish.
Production Process
Brick cheese is made in the form of a large rectangular or brick shape, but may also be named "brick" because the cheese curds are pressed with clay-fired bricks. This article is about cheese curds as a regional delicacy For general information about the dairy product see Curd. Cheese producers in Theresa, Wisconsin, utilize red clay brick in order to produce the consistent texture and even temperament that has made brick cheese popular across the Mid-west and the Northeastern United States. Theresa is a village in Dodge County, Wisconsin, United States. [1]
Culturing
Brevibacterium linens grows on the surface of brick cheese and is surface-ripened. Brevibacterium linens is also the bacteria responsible for the aging of Limburger cheese and many French cheese varieties. Limburger cheese originated in Limburg, which is now divided between modern-day Netherlands, Belgium, and Germany. Cheesemakers often refer to the growth of the bacteria as a schmear. The cheese is placed on wooden shelves, then gets washed with a whey and water mixture and turned. After several days the cheese is then packaged.
Regulations & FDA Codes
The US Code of Food 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. A standard of identity for a food product is the legal terminology used in the United States for a government regulation linens. Brick is an American cheese, made in rectangular loaves, that was first produced in Wisconsin in 1877 by John Jossi, a cheese maker of Swiss descent. The loaf-shaped cheese displays numerous fine holes when it is sliced. When young, it is sweet and mild; after aging, it tastes somewhat like a mild Limburger or cheddar, and has been compared to a Danish Tilsit.
Corynebacterium and Arthrobacter are the necessary bacterial genera for smear cheese ripening. B. linens, while present in many smear cultures, is not typical. All cheeses, regardless of variety, should be well wapped and kept in the warmest section of the refrigerator. (The refrigerator door is often one of the warmest spots).
References
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