Cheese, brick

Origins and history

Brick cheese originated in the United States, specifically in Wisconsin, where it was first made by European immigrants in the late 19th century. It was named after the bricks used to press the cheese during the aging process. Over time, brick cheese gained popularity and became a beloved ingredient in various American dishes.

Nutritional information

Brick cheese is a good source of calcium and protein, essential for maintaining strong bones and muscles. It also contains vitamins A and B12, contributing to overall health and well-being.

Allergens

Contains milk and may contain traces of other dairy products.

How to select

When selecting brick cheese, look for brands that use high-quality milk and follow traditional cheese-making methods. Opt for cheese that is firm but slightly yielding to the touch. Avoid cheese with an overly strong or pungent smell, as it may indicate spoilage.

Storage recommendations

To keep brick cheese fresh, store it in the refrigerator in its original packaging or wrap it tightly in wax paper or plastic wrap. Make sure to seal it properly to prevent moisture and odors from affecting the cheese. Use within a week of opening for the best flavor and texture.

Preparation tips

Brick cheese can be enjoyed in various ways, such as melted on sandwiches, burgers, or pizzas. It can also be used in casseroles, quiches, or as a topping for baked potatoes. Additionally, brick cheese pairs well with fruits, crackers, and crusty bread for a delightful cheese platter.

Culinary uses

Brick cheese is commonly used in American cuisine, particularly in dishes like Wisconsin-style cheese curds, brick cheese soup, and grilled cheese sandwiches. It is also a popular choice for cheeseburgers and macaroni and cheese. Outside of the United States, brick cheese can be found in some European countries and specialty cheese shops.

Availability

Brick cheese is primarily available in the United States, particularly in the Midwest region where it originated. It can also be found in some European countries, such as Germany and the Netherlands, where it is known as Backstein" cheese."