Brick cheese, is an American cheese from the state of Wisconsin, first made by John Jossi around 1877. The process of making Brick cheese is borrowed from white American Cheddar, although the resultant produces a slightly soft and distinctly sharper tasting cheese.
Many associate Brick cheese with Germany’s surface ripened Beer cheese or Beer Käse. The name Brick is derived from the original cheese making process when artisans used Brick to press the moisture out of the cheese.
An original Wisconsin Brick cheese is smear-ripened with Corynebacterium and Arthrobacter bacteria to develop a full, earthy flavour. As a Brick cheese matures, the mild and sweet flavour changes to pungent and tangy with a touch of nuttiness. The pate is smooth, open and creamy yellow covered by a washed rind on the outside.
Serve Brick cheese with macaroni, potatoes au gratin, pickled vegetables or on toasted Italian bread. Young Brick cheese goes well with light red wines, Gamay Beaujolais and sweet pickles. Whilst, an aged Brick pairs with robust beers, Porter style ale and hard cider.