brick cheese


The name of this all-American Wisconsin cheese is said to have come from the fact that bricks were once used to weight the curd and press out the whey; it's also brick shaped. Made from pasteurized cow's milk, brick cheese is pale yellow and semisoft and has a mild, earthy flavor when young. As it ripens, however, it becomes almost as strong as limburger. See also cheese.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Keep Reading

Next Up

A Risky Roast and a Brick Wall Made of "Duck on the Regular" — Jeff's Star Report

Hear from Food Network Star, Season 7 winner Jeff Mauro as he breaks down the sixth episode in hilarious fashion.

Cheese Basics

Learn about storing, buying and pairing cheese from the cheese experts at Sartori Cheese.

50 Grilled Cheese

Make a sandwich from Food Network Magazine for any meal of the day—even dessert!

Cheese Buying Tips

With hundreds of cheeses now available at the grocery store and in cheese shops, buying cheese can be downright intimidating. But rather than approaching the cheese counter with dread, think of buying cheese as a fun adventure.

Pairing Cheese and Wine

Putting cheese and wine together successfully is a little more challenging than it might seem, although these simple tips will help ensure enjoyable pairings.

Why We Love Cheese

Happy National Cheese Lover's Day! Find out why we love cheese, and how it can be a part of a healthy diet.

Get Custom Cheese Slices

Hot Tips for cooking with cheese from Food Network Kitchens' Katherine Alford: Instead of buying presliced cheese in packages, hit the deli counter to find more interesting cheeses.