"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Pizza & Focaccia
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-10-2018, 09:23 AM   #11
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,279
What's "Brick" cheese?
__________________

__________________
Life is so much simpler when you stop trying to explain yourself, and just do what works for you.
buckytom is online now   Reply With Quote
Old 12-10-2018, 11:53 AM   #12
Executive Chef
 
Join Date: Mar 2008
Posts: 3,475
Quote:
Originally Posted by buckytom View Post
What's "Brick" cheese?

It's a specific type of cheese formed in a brick shape and weighed down/pressed by a brick, and depending on how long you age it and how much you facilitate the growth of b. linens (the smelly feet bacteria), it becomes mild to very strong flavored. Similar to Limburger in some ways.


It is from Wisconsin: https://www.widmerscheese.com/the-st...-brick-cheese/


I've been to this factory, and bought mild to very aged. The aged is orange/pink on the outside and smelly. Once you get past the smell, the taste is quite nice. DH prefers the mild while I prefer the aged.

I've made it myself, it is a nice soft, smelly, creamy cheese.



There are many cheeses that have the b linens bacteria on them, it makes them melt nicely. Raclette, limburger, (tilsit?), brick, others for sure.
__________________

blissful is offline   Reply With Quote
Old 12-10-2018, 01:54 PM   #13
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,118
Well, the commercial brick up here is not as strong as the type you speak of. It is milder, and has the consitency of mild cheddar. It is mass produced so it is also priced similar to the ither commercial type cheeses available for the food service industry
Attached Thumbnails
Click image for larger version

Name:	CE4AF5AA-0852-4DF5-9F3D-853257429B74.png
Views:	12
Size:	112.8 KB
ID:	32516  
Rocklobster is online now   Reply With Quote
Old 12-10-2018, 02:56 PM   #14
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 19,659
Send a message via Skype™ to taxlady
Lots of Danish cheeses are of the smelly type. On his first morning in Copenhagen, my DH had a breakfast platter that included a quesadilla made with Danish cheese. His face went all funny at the first bite. "Are you alright?" "It's a vicious attack cheese, but I like it."
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Reply

Tags
cheese, pizza

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:03 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.