Brick cheese, a cheese from the United States: what it is and how it is eaten

This American cheese comes from Wisconsin and takes its name from the bricks once used to press it into shape. It has a pale yellow paste and an orange rind caused by surface bacteria. The taste is mild and sweet when young, becoming nuttier as it ages.

Share on WhatsApp

Named for the bricks once used to press it into shape
Develops an orange rind from Brevibacterium linens bacteria
Taste shifts from sweet and mild to nuttier with age
Traditional cheese topping for Detroit-style pizza
First produced in Wisconsin starting in 1877

What is Brick cheese?

Brick cheese is a semi-hard dairy product made in the United States. Its defining feature is a rectangular shape that mimics a building brick, a form originally achieved by pressing the curd under actual weights of that material. The interior paste appears in shades ranging from white to pale yellow. An outer rind develops a distinct orange hue during the ripening process. This colour comes from specific bacteria growing on the surface. When you first encounter this cheese, it presents a smooth texture without holes or cracks.

Where does Brick cheese come from?

Producers in Wisconsin began making this cheese in 1877. The method evolved from white American Cheddar recipes but involved culturing the milk at a slightly higher temperature. This heat adjustment changes the protein structure and results in a marginally higher fat content compared to standard cheddar. The outcome is a softer cheese with a different mouthfeel. The name directly references the physical shape created by the original pressing technique used by early makers.

What does Brick cheese taste like?

Young versions of this cheese offer a sweet and mild profile suitable for melting. As the cheese matures over time, the flavour deepens. The aroma becomes stronger and more pronounced. The taste shifts toward a distinct nuttiness. Texture remains soft yet firm enough to hold its shape when sliced. The orange rind contributes to the overall sensory experience, adding a savoury element that complements the creamy interior.

How Brick cheese is made

Makers start with cow milk cultured at elevated temperatures to alter the protein structure. The curds are pressed into rectangular blocks using heavy weights. During aging, Brevibacterium linens colonizes the surface, creating what cheesemakers call a smear. Workers place wheels on wooden shelves and wash them regularly with a mixture of whey and water. This washing encourages bacterial growth and develops the orange rind. The cheese turns frequently to ensure even ripening throughout the block.

Brick cheese, drawn

The cheese pale yellow with a white rind, drawn as a tall drum on a board. Drawn from this page, not a photograph of one wheel.

Age: Young up to 2 months, on a 0 to 5 scale from fresh to extra-aged. up to five months in cold storage.

A drum: a tall cylinder or truckle, often bound in cloth. Stilton and clothbound cheddar are made in drums.

Milk Cow's milk.

How Brick cheese is eaten and cooked

The mild nature of young brick cheese makes it excellent for melting applications. It melts smoothly without separating into oil. Detroit-style pizza traditionally uses this cheese as a topping. The cheese spreads across the pan and browns nicely against the crust. Older varieties can be sliced for eating on their own. The nuttier flavour pairs well with crackers or fruit. It works well in grilled sandwiches where a gooey texture is desired.

Brick cheese in the world's kitchens

This cheese belongs firmly to American culinary traditions, specifically those rooted in the Midwest. Wisconsin producers developed the style based on European techniques adapted to local conditions. It has become a staple in regional cooking, particularly in the preparation of local pizza styles. The cheese reflects the history of immigrant cheesemakers who settled in the area and modified their methods to suit available ingredients and climate.

At a glance: where it turns up

By meal and use

Melting and grilling

Cuisines

American

Buying, keeping and serving Brick cheese

Cheese stays in cold storage for up to five months while it ripens. Producers consider it ready for consumption after two weeks have passed since the start of the aging process. The regular washing and turning schedule must continue until the desired maturity level is reached. Proper storage maintains the integrity of the orange rind and prevents drying out.

Protection and trade

The US Code of Federal Regulations establishes a standard of identity for this product. These rules define the required fat and moisture levels that manufacturers must meet. The regulations do not currently mandate the surface-ripening process with Brevibacterium linens. This means commercial versions may vary in rind appearance and bacterial culture while still legally qualifying as brick cheese.

Questions people ask about Brick cheese

Where does brick cheese come from?

It originates in Wisconsin, United States, where production began in 1877. Makers adapted white American Cheddar techniques to create a softer cheese with a unique rectangular shape.

What kind of milk is used to make it?

Brick cheese is made exclusively from cow's milk. The milk is cultured at slightly higher temperatures than usual, which alters the protein structure and increases fat content.

How does the flavor change as it ages?

When young, the cheese tastes sweet and mild. As it ages for several months, the aroma strengthens and the flavor develops a distinct nutty character suitable for melting.

Why does it have an orange rind?

The orange color comes from Brevibacterium linens bacteria growing on the surface. Cheesemakers wash the wheels with whey and water to encourage this smear-ripening process.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Brick cheese", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryCheese rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes. Recipes, ageing and customs differ from one dairy, valley or kitchen to the next. Folk beliefs are described as tradition, never as advice. If something is wrong, tell us. Last refreshed 2026-10-15.

Brick cheese