Artisan Cheese Making at Home: Techniques and Recipes for Mastering World-Class Cheese by Mary Karlin

Author:Mary Karlin [Karlin, Mary]
Language: eng
Format: epub
ISBN: 978-1-60774-044-5
Publisher: Ten Speed Press
Published: 2011-08-22T16:00:00+00:00

AMERICAN BRICK

MAKES 2 pounds

MILK Pasteurized whole cow’s milk

START TO FINISH 4 months: 3 hours to make the cheese; 12 hours to press; 2 hours to brine; 24 hours to dry; 4 months to age

Brick is a relatively new American original cheese, having been created in the late 1800s in Wisconsin. It is a firm cheese originally formed in a special brick-shaped mold. The curds were pressed with five-pound bricks as weights, then washed with brine numerous times while ripening. The lore is that the name brick came from both the use of bricks as weights and the cheese’s shape. You can replicate this shape and pressing method by creating a rectangular mold from a recycled food container and pressing with bricks. In this recipe the cheese is brined only once, then waxed and allowed to slowly ripen in cool storage.

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