photo by: unknown
|
Brick's roots lie in Wisconsin at the
end of the 1800's. Its name is perhaps derived from early moulding techniques, the
pressing of the cheeses with actual bricks to apply pressure to the curd and press out the
whey. The cheese is Pale yellow and semisoft, brick cheese has a mild, earthy flavor
when young. As it ripens, however, it becomes almost as strong as LIMBURGER.
| Origin |
U.S., Wisconsin |
| Type |
Hard , Cow, Table |
| Buy At |
Most Grocery stores |
Pears, Apples, Grapes
Chardonnay
Return to Wine & Cheese Pairing Guide |
