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What Do Brick Cheese Taste Like?

Brick Cheese Taste

If you’ve ever wondered what brick cheese tastes like,or simply want to broaden your palate with something new, then this post is for you! Brick cheese has some unique taste profiles that are sure to intrigue the most avid of cheese lovers.

With its rich flavor and smooth texture, it’s no wonder why brick cheese has been favored by so many over the years. Read on to learn more about what makes this Wisconsin specialty so special and delicious!

What is a Brick Cheese?

If you’re a cheese lover, you’ve probably heard of cheddar, brie, and gouda, but have you tried brick cheese? This lesser-known cheese is a unique option that deserves a spot on your cheese board. Brick cheese is a semi-soft cow’s milk cheese that originated in Wisconsin.

It has a smooth, pale yellow surface with tiny holes and a creamy texture that melts in your mouth. The cheese gets its name from the brick-like shape it is traditionally molded into.

It has a mild, slightly sweet flavor that pairs well with meat, crackers, and wine. Whether you’re a cheese aficionado or just looking to try something new, brick cheese is worth a taste!

What Does Brick Cheese Taste Like?

If you’re looking for a cheese with flavor that packs a punch, you may want to give brick cheese a try. Brick cheese is a versatile option that can be enjoyed on its own or melted on top of your favorite sandwich.

It has a smooth texture and a tangy taste that’s a bit sweeter than other types of cheese. Some describe it as tasting like a blend of cheddar and mozzarella, with hints of butter and nuts.

The rich taste of brick cheese can be credited to its unique aging process. Unlike many other cheeses, brick cheese is kept in a humid environment to encourage bacteria growth and develop its distinctive flavor. So if you’re on the hunt for a delicious cheese that’s bold, complex, and perfect for any occasion, give brick cheese a try!

How to Serve Brick Cheese?

Brick cheese is a versatile cheese that can be enjoyed in various forms. This semi-soft cheese with its mild flavor and creamy texture is perfect for melting, grilling, and snacking.

One of the most popular ways to serve brick cheese is by melting it on top of a burger or a grilled cheese sandwich. Its smooth texture melts beautifully and gives a buttery and tangy flavor to the dish.

Another way to enjoy brick cheese is by slicing it and serving it on a charcuterie board accompanied by fruits, crackers, and nuts. You can also experiment by using it in mac and cheese, casseroles, or even as a pizza topping.

The possibilities are endless when it comes to serving this delicious cheese! So, go ahead and get creative and let your taste buds be your guide.

Recipes that Feature Brick Cheese

There’s something special about brick cheese. It’s creamy, melt-in-your-mouth texture and tangy flavor are what sets it apart from other cheeses.

So why not make it the star ingredient in some of your favorite recipes? Whether you’re looking for a savory dish or a sweet treat, brick cheese can elevate any recipe.

Use it in a gooey grilled cheese sandwich or mix it into your mac and cheese for an added richness. Or try it in a unique recipe like brick cheese and bacon stuffed mushrooms.

And let’s not forget about desserts – brick cheese pairs perfectly with fruit for a delicious and indulgent dessert. The possibilities are endless with brick cheese, so get creative and let your taste buds explore!

Brick Cheese Taste

What Do Brick Cheese Taste Like

Indulge in the creamy and flavorful goodness of Brick Cheese with this easy-to-follow recipe. Perfect for cheese lovers, this recipe will guide you through the process of making this delectable cheese from scratch. Enjoy it on its own, use it as a topping for pizzas, or add it to your favorite sandwiches for an extra burst of flavor.
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4


  • 2 gallons (7.6 liters) of whole milk
  • 1/4 teaspoon mesophilic starter culture
  • 1/8 teaspoon calcium chloride (if using pasteurized milk)
  • 1/4 teaspoon liquid calcium chloride (if needed)
  • 1/8 teaspoon liquid rennet
  • 1/4 cup non-chlorinated water
  • Cheese salt (to taste)


  • Heat the milk: Pour the milk into a large pot and heat it over low heat until it reaches a temperature of 88°F (31°C). Stir the milk occasionally to prevent it from scorching.
  • Add the starter culture: Sprinkle the mesophilic starter culture over the milk's surface and let it rehydrate for 1 minute. Stir the culture gently into the milk using an up-and-down motion.
  • Add calcium chloride (if using pasteurized milk): If you're using pasteurized milk, dissolve the calcium chloride in 1/4 cup of non-chlorinated water and add it to the milk. Stir gently to combine.
  • Let the milk ripen: Cover the pot and let the milk ripen for 1 hour at 88°F (31°C). During this time, the culture will convert lactose into lactic acid, which contributes to the cheese's flavor and texture.
  • Add rennet: In a separate container, dilute the liquid rennet in 1/4 cup of non-chlorinated water. Slowly pour the rennet mixture into the milk while stirring continuously. Stir gently for about 30 seconds to distribute the rennet evenly.
  • Allow curds to form: Cover the pot and let the milk sit undisturbed for 45-60 minutes at 88°F (31°C) to allow the curds to form. The curds should have a custard-like consistency and should pull away from the sides of the pot.
  • Cut and cook the curds: Cut the curds into 1/4-inch (6 mm) cubes using a long knife. Let the curds rest for 5 minutes, and then gently stir them for 10 minutes while slowly raising the temperature to 100°F (38°C).
  • Cook the curds further: Maintain the curds at 100°F (38°C) for an additional 30 minutes, stirring occasionally to prevent them from matting together.
  • Press the curds: Line a cheese mold with cheesecloth and transfer the curds to the mold. Apply a light weight (around 5-10 pounds) and press the curds for 4 hours.
  • Salt the cheese: Remove the cheese from the mold, unwrap it, and sprinkle it with cheese salt on all sides. Place the cheese back in the mold and press it for an additional 12 hours.
  • Age the cheese: Remove the cheese from the mold, unwrap it, and allow it to air dry at room temperature for 2-3 days. Afterward, transfer the cheese to the refrigerator and age it for 2-3 weeks, turning it daily and wiping away any excess moisture.
Keyword Brick Cheese Taste

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