American Brick


A brick of semisoft cheese made with cow's milk invented in Wisconsin in 1875. It has an elastic, yellow paste with some holes and a reddish, brine washed rind. When young it has a mild, earthy flavour but, as it ages, it becomes like a cross between Limburger and Cheddar and is sweet and slightly nutty. It slices well so it is mostly used for sandwiches, canap├ęs, cheese burgers etc. It is called Brick because of the shape of the presses used in its manufacture as well as because of its own eventual shape. It contains 45% fat (dry). Some say it is similar to St-Paulin.

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