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This is a pungent American washed-rind cheese. Mild-tasting and
sweet when young, Brick grows sharper and more pungent with age. Aged
Brick has been described as a cross between Limburger and Cheddar due to
its intense tang and aroma. Its smooth, semi-soft surface is speckled by
small, irregular shaped holes, which give Brick its open texture.
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Milk Used |
Aging Period |
Color |
Texture |
Flavor |
Purchase Unit |
Brick Cheese
USA |
Cow’s milk |
2 to 4 months |
Light yellow to orange inside and brown outside |
Semisoft to medium firm, elastic. Has many round, small
holes or eyes |
Mild |
Brick slices and loaves |
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Milkfat in solids |
50.0% minimum |
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Moisture |
44.0% minimum |
Uses: Appetizers, sandwiches, snacks,
dessert
[ Alsatian Muenster ] [ Altemburger Cheese ] [ American Cheese ] [ Brick Cheese ] [ Feta Cheese ] [ Fontina Cheese ] [ Havarti ] [ Limburger Cheese ] [ Monterey Jack ] [ High Moisture Jack ] [ Muenster Cheese ] [ Port du Salut ]
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