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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.
Brick cheese is a Wisconsin-made cheese that might be best known as the preferred cheese for making Detroit-style pizza. The process for making it somewhat resembles the method of making cheddar cheese. Fast Facts. Made from: Pasteurized cow's milk. Origin: Wisconsin, USA. Aging: 14 days to 5 months. What Is Brick Cheese?
Created in 1877 by John Jossi, a Swiss-born American cheesemaker in a small cheese factory in Dodge County, aged brick cheese isn't for the faint of heart. Here are some facts about this pungent cheese that's a true Wisconsin original.
Brick Cheese. In 1877 Jossi came back to Wisconsin, where took the task of running a newly built Wisconsin plant where he set out to produce Brick cheese. Jossi’s success led to the spread of the Brick recipe. Over the year Jossi taught the recipe for Brick to a dozen other Wisconsin dairies.
Brick is a Wisconsin original from way back. Wisconsin cheesemakers first crafted brick cheese in the late 1800s and named it matter-of-factly after the bricks cheesemakers were using to press the curds. When young, brick cheese is deliciously mild with just a tiny bit of nuttiness.
Brick cheese is a unique type of cheese that originated in the United States, specifically in Wisconsin. It is a semi-soft cheese made from cow’s milk and has a distinct orange color with a smooth and creamy texture.
Brick cheese is a semi-hard, smear-ripened, cow's milk cheese that originated in Wisconsin in the late 1800s. The name comes from the bricks originally used by cheesemakers to press the moisture from the cheese.
Brick cheese is a beloved Wisconsin classic known for its creamy texture and mild flavor. Originally created by Swiss immigrants in the 1800s, this cheese has become a staple in the state’s culinary culture.
Brick cheese is an American cheese made by a Swiss-born, American cheese maker, John Jossi in the state of Wisconsin beginning around the 1870s. Jossi came up with an idea to make his own version of cheese that’s drier and milder than the traditional Limburger cheese and form them into real bricks.
Wisconsin Brick Cheese is a semi-soft cheese with a creamy texture and a mild flavor. It gets its name from the traditional brick-shaped form in which it was originally made. Originally developed by European immigrants in Wisconsin during the late 1800s, this cheese quickly gained popularity across the state.