Brick is an American cheese hailing from Wisconsin. When pressed with coal-fired bricks to let the moisture out, it is also shaped into a brick, hence the unusual name. The cheese is made from pasteurized cow's milk and it's smear-ripened with bacteria.
Underneath the washed rind, the texture is smooth and open with small eyes throughout the body. The aromas are rich and pungent, while the flavors range from mild and sweet when young to tangy and intense with nutty hints when aged. It's recommended to serve Brick with pickled vegetables and au gratin dishes.
Pair with
Buttermilk Blue is an American blue cheese originating from Wisconsin, where it is made by Roth. The cheese is made with raw milk from Jersey and Holstein cows. It is aged in cellars for at least 2 months, resulting in a creamy and crumbly texture, fresh and mellow aromas, and piquant and tangy flavors.
The interior is ivory in color, with blue-gray veins dispersed throughout it. Buttermilk Blue should be paired with figs, pears, dark chocolate, and raw vegetables. Because it crumbles so easily, it is a great addition to burgers, pizzas, salads, and dips.
Colby is an American cheese originating from the city of Colby in Wisconsin. This semi-hard cheese is made with cow's milk and has a firm, springy, and open texture. Its flavors are mild, creamy, and sweet, so Colby is often used in hamburgers, grilled sandwiches, fajitas, or served with apples, pears, and rye bread.
Colby is sometimes compared to cheddar, even though these two cheeses taste different – Colby is softer, it has a higher moisture content, and the curd is washed, which reduces the acids in the cheese, making it less tangy.
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