Brick cheese is a semi-soft, rectangular cheese that ranges from sweet and mild to strong and tangy. It is the oldest cheese born in the US and can be flavored with butter, garlic, or herbs. It is a good source of protein and can be used in a variety of recipes. It should be stored in the hottest spot in the fridge and can last up to four weeks. If unavailable, other mild or aged cheeses can be substituted.
Brick cheese is a square or rectangular cheese. White to light yellow in color, this type of cheese can range from sweet and mild when young to strong and tangy after the aging process. Block cheeses are ideal for sandwiches and recipes that call for melted cheese.
Brick cheese was created in the late 1800s, making it the oldest cheese born in the United States. Created to be pressed out of bricks, the cheese gets its name from its cooking process. Specialty brick cheeses can be made with butter, garlic, or other herbal flavorings. The sharp finish of the cheese makes it a popular product.
Semi-soft cheese, the brick is made from whole milk. Hot red clay bricks are used to press the cheese curds into their block shape. Before packaging, the cheese is usually treated with a whey solution and stored for several days on wooden shelves.
This type of cheese is a good source of protein. A single slice of brick contains a quarter ounce (nearly seven grams) of the nutrient. A high-fat food, brick cheese contains just over a quarter ounce (eight grams) of fat per serving. It also has 105 calories per slice.
Since it crumbles and melts so easily, brick cheese can be used in a wide variety of recipes. Savory dishes, such as pork cordon bleu, can be prepared with this cheese. Simple appetizers, such as cheese with fruit and crackers, are especially good with brick cheeses. Comfort foods can also be made with cheese, such as macaroni and cheese, broccoli and cheese casseroles, and potato salad. Other popular recipes for this food include breakfast layering, spreads, and specialty sandwiches.
To store brick cheese, store it in the hottest spot in the refrigerator. This is typically in the door. If stored in this place, wrapped well and stored away from heat or humidity, the cheese can last a long time. Once opened, young varieties can last up to two weeks, while older types of cheese can be kept for four. If the cheese develops a strong unpleasant odor or begins to grow mold, it should be discarded.
If brick cheese is not available, many other cheeses can be substituted for brick recipes. Dishes that call for mild cheese flavors can be substituted for Jack, Lagerkaese or Havarti cheeses. Those requiring a type of aged cheese may work well with a Limburger instead.
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