Authentically a North American cheese, ADL Brick is named after the bricks that were used by Wisconsin cheesemakers to press the cheese in the late 19th century. It is made from pasteurized cow's milk and carefully aged for about 2 months, during which it develops a soft texture and mildly milky flavour with a hint of butter. Brick cheese is rindless with a white to ivory interior and irregular "eyes" holes. It has an elastic texture but less firm or sharp than Cheddar. Serve Brick cheese with macaroni, potatoes au gratin, pickled vegetables or on toasted Italian bread. Young Brick cheese goes well with light red wines, Gamay Beaujolais and sweet pickles. Whilst, an aged Brick pairs with robust beers, Porter style ale and hard cider.

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