What Is a Brick of Cheese?

What is a Brick of Cheese? Unpacking the Dairy Staple

A brick of cheese is, quite simply, a block of cheese, typically rectangular in shape, often weighing between 8 ounces and 5 pounds, and commonly found in supermarkets and specialty cheese shops. It represents a conveniently sized and easily handled portion of cheese, ready for slicing, grating, or melting.

Defining the Brick: Beyond the Shape

While the term “brick” suggests a specific shape, the reality is more nuanced. Cheese bricks are generally rectangular or square, but the exact dimensions can vary depending on the cheese type, producer, and intended use. What truly defines a cheese brick is its form as a solid, cohesive mass of cheese, pre-portioned for consumer convenience. This differs from spreadable cheeses, shredded cheeses, or wheels of cheese intended for aging and artisanal display.

The Purpose of the Brick: Convenience and Versatility

The brick format offers several advantages:

• Convenience: Bricks are easy to handle, store, and portion.
• Versatility: Suitable for a wide range of culinary applications, from snacking to cooking.
• Portion Control: Helps consumers manage their cheese consumption.
• Storage: The solid form allows for longer shelf life compared to some other formats.
• Cost-Effectiveness: Often more economical than pre-sliced or shredded cheese.

The Production Process: From Milk to Brick

The production of a cheese brick follows the general principles of cheesemaking, with specific variations depending on the type of cheese being produced. Here’s a simplified overview:

1. Milk Collection and Preparation: Milk is collected from dairy farms, pasteurized (if required), and standardized to achieve the desired fat content.
2. Coagulation: A coagulant, typically rennet or an acid, is added to the milk to cause it to coagulate and form curds.
3. Curd Treatment: The curds are cut, stirred, and heated to expel whey. The size and treatment of the curds affect the final texture and moisture content of the cheese.
4. Draining and Salting: The whey is drained from the curds, and salt is added to control moisture, flavor, and bacterial growth.
5. Shaping and Pressing: The curds are placed into molds, typically rectangular, and pressed to remove excess whey and consolidate the cheese into a solid block.
6. Aging (Optional): Some cheeses, such as cheddar, are aged to develop more complex flavors and textures.
7. Packaging: The cheese brick is wrapped or vacuum-sealed to protect it from spoilage and maintain its freshness.

Popular Types of Cheese Available as Bricks

Many types of cheese are commonly available in brick form. Here are a few examples:

• Cheddar: Mild to sharp, a versatile cheese for sandwiches, cooking, and snacking.
• Monterey Jack: A mild, semi-hard cheese that melts well.
• Mozzarella: A soft, stringy cheese perfect for pizza and other baked dishes. (Often sold in larger, denser brick form than fresh mozzarella balls.)
• Colby: A mild, moist cheese similar to cheddar.
• Swiss: A semi-hard cheese with characteristic holes.
• Provolone: A semi-hard cheese with a slightly tangy flavor.

Potential Issues: Mold, Dryness, and Off-Flavors

While cheese bricks are generally convenient and stable, certain issues can arise:

• Mold Growth: Exposure to air and moisture can lead to mold growth on the surface of the cheese. Properly storing the cheese in airtight containers can prevent this.
• Dryness: Improper storage can also cause the cheese to dry out and become hard or crumbly.
• Off-Flavors: Exposure to strong odors or improper aging can result in undesirable flavors.
• Sogginess: If the cheese is not drained well enough during the production process, the cheese will be overly moist.

Table: Comparison of Common Cheese Bricks

Frequently Asked Questions (FAQs)

What’s the best way to store a cheese brick to keep it fresh?

The ideal method is to wrap the cheese tightly in parchment paper followed by plastic wrap or an airtight container. This allows the cheese to breathe while preventing it from drying out. Avoid storing cheese near strong-smelling foods, as it can absorb odors.

How long does a cheese brick typically last in the refrigerator?

Generally, an unopened cheese brick can last for several weeks in the refrigerator, if kept properly wrapped. Once opened, it’s best to consume the cheese within one to two weeks for optimal flavor and quality. Always check for signs of spoilage, such as mold growth or off-odors.

Can I freeze a cheese brick?

Freezing cheese bricks is generally not recommended, as it can significantly alter the texture, making it crumbly or grainy. However, if necessary, hard cheeses like cheddar can be frozen, wrapped tightly in plastic wrap and then aluminum foil. Soft cheeses are generally not suitable for freezing.

What is the difference between a processed cheese brick and a natural cheese brick?

Natural cheese bricks are made directly from milk using traditional cheesemaking methods. Processed cheese bricks, on the other hand, are made by blending natural cheeses with emulsifiers, preservatives, and other ingredients. Processed cheese tends to have a longer shelf life and a more uniform texture and flavor, but it lacks the complexity of natural cheese.

Is there a “right” way to cut a cheese brick?

The best way to cut a cheese brick depends on its shape and intended use. For rectangular bricks, slicing perpendicular to the longest side is often the easiest way to create uniform slices. You can also cut the brick into cubes or wedges. Use a sharp knife to avoid crumbling.

What’s the best knife to use for cutting a cheese brick?

A cheese knife with holes or a wire cheese slicer is ideal for cutting cheese bricks, as it prevents the cheese from sticking to the blade. A sharp chef’s knife can also be used, but it may require more effort to keep the slices clean.

Can I eat the mold that sometimes grows on a cheese brick?

It depends on the type of cheese and the type of mold. For hard cheeses like cheddar, you can usually cut away the mold (making sure to remove about an inch around the affected area) and eat the rest of the cheese. However, soft cheeses with mold should be discarded entirely, as the mold may have spread throughout the cheese. If you’re unsure, it’s always best to err on the side of caution and discard the cheese.

Why is my cheese brick sweating?

“Sweating” cheese is often due to temperature fluctuations. When cheese is exposed to warmer temperatures, it releases moisture. This doesn’t necessarily mean the cheese is spoiled, but it’s best to consume it as soon as possible to prevent further deterioration.

How can I tell if a cheese brick is spoiled?

Signs of spoilage include mold growth, an ammonia-like odor, a slimy texture, and a bitter or off-flavor. If you notice any of these signs, it’s best to discard the cheese.

Are there any nutritional benefits to eating cheese from a brick?

Cheese, in general, is a good source of protein, calcium, and phosphorus. The specific nutritional content varies depending on the type of cheese. However, it’s important to consume cheese in moderation, as it can also be high in saturated fat and sodium.

Why are some cheese bricks more expensive than others?

The price of a cheese brick depends on several factors, including the type of cheese, the quality of the milk, the production methods, and the brand. Artisanal cheeses, aged cheeses, and cheeses made from higher-quality milk tend to be more expensive.

Can cheese bricks be used in baking?

Yes, cheese bricks are excellent for baking. Many recipes call for grated, shredded, or cubed cheese, and a cheese brick provides the perfect format for this. Some popular cheeses for baking include cheddar, mozzarella, and Monterey Jack, depending on the desired flavor and texture.

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