Brick cheese
Brick Cheese
Brick cheese is a type of cheese that originated in the United States, specifically in the state of Wisconsin. It is a medium-soft cheese that is named for its shape and the method of production, which traditionally involved pressing the cheese with bricks.
Pronunciation
Brick cheese is pronounced as /brɪk tʃiːz/.
Etymology
The term "brick cheese" comes from the English words "brick", referring to the shape of the cheese, and "cheese", a general term for a wide variety of dairy products. The cheese was named for its brick-like shape and the traditional method of production, which involved pressing the cheese with bricks.
Production
Brick cheese is made from cow's milk. The milk is pasteurized and then cultured with specific bacteria to start the fermentation process. Rennet is added to coagulate the milk, forming curds. The curds are then cut, heated, and stirred before being placed into a mold. The cheese is then pressed, traditionally with bricks, to remove whey and shape the cheese.
Characteristics
Brick cheese is a medium-soft cheese with a slightly sweet and nutty flavor. It has a pale yellow color and a smooth texture. The cheese is known for its mild flavor when young, but as it ages, it becomes more pungent and takes on a stronger flavor.
Uses
Brick cheese is versatile and can be used in a variety of dishes. It melts well, making it a popular choice for use in cooking and baking. It can be used in sandwiches, pizzas, pastas, and casseroles. It is also often served on cheese boards with fruits and crackers.
Related Terms
External links
- Medical encyclopedia article on Brick cheese
- Wikipedia's article - Brick cheese
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