Brick Curds 1 lb
Heritage:
Brick is a Wisconsin original, first made by John Jossi around 1877.
Some Brick cheeses resemble Germany’s surface-ripened Beer Cheese or
Beer Käse. Brick was named for its shape and because cheese makers originally
used bricks to press the moisture from the cheese. Wisconsin leads the nation
in the production of Brick and surface-ripened Brick. The bacteria that
cheese makers apply to surface-ripened cheeses, known as a smear, develops the full,
earthy flavor.
Description:
A regional favorite. Wisconsin Cheese curds are most commonly white or yellow in color.
Available in plain or flavored varieties. Cheese Curds are about the size and shape of
shell peanuts and feature milk, milky, salty flavor. They have the same texture as Mild
Brick cheese, but with a more springy texture.
Handling Tips:
Refrigerate cheese curds in the original wrapping until ready to use. If the original
wrapping is removed; rewrap cheese tightly in a plastic bag with an interlocking seal
to prevent air pockets and absorption of other food flavors. The flavor of most cheese
is best when eaten at room temperature, so remove from your refrigerator one or two hours
before serving. Cheese can dry out quickly, so do not unwrap or open the cheese until
just before it is to be used. With a somewhat salty flavor, Wisconsin Cheese curds are
excellent accompaniments to pale ales and lagers or with popular snacking favorites such
as pretzels or nuts. Cheese curds can also be used in place of cubed cheese atop salads
or alternated with fresh fruit for fun summertime kabobs.
; "Brick Curds 1 lb")
