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Old 12-10-2018, 09:23 AM   #11
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What's "Brick" cheese?

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Old 12-10-2018, 11:53 AM   #12
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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.

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Old 12-10-2018, 01:54 PM   #13
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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
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Old 12-10-2018, 02:56 PM   #14
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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."

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