bricks cream cheese

Brick cheese is a semi-soft, washed-rind cow's milk cheese originating from Wisconsin in the late 19th century. Named for the rectangular brick-shaped molds used in its production, brick cheese has a pale yellow to orange hue and a distinctive aroma characteristic of washed-rind cheeses. The cheese develops a supple, elastic texture with small irregular holes and exhibits flavors ranging from mild and sweet when young to pungent and sharp when aged, with notes of mushroom, meat, and fermented undertones.

The production process involves washing the cheese curds during aging, a technique that encourages the development of friendly surface bacteria (typically Brevibacterium linens), creating the cheese's characteristic rind and complex flavor profile. Brick cheese occupies a middle ground between Limburger and Cheddar in terms of intensity.

Brick cheese is primarily consumed as a table cheese, appreciated for its creamy texture and increasingly bold flavor as it matures. Its semi-soft consistency makes it ideal for slicing and serving on charcuterie boards, cheese platters, and as an accompaniment to bread and fruit. In the Midwest, particularly Wisconsin, brick cheese is traditionally paired with dark beers and rye bread. It melts well when heated, making it suitable for sandwiches, burgers, and baked dishes, though its strong aroma becomes more pronounced when warmed. The cheese pairs excellently with robust accompaniments such as pickled vegetables, cured meats, and full-bodied beverages.