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Brick Cheese Recipe

Brick Cheese is an American original that is intended to be a drier and milder version of the traditional Limburger cheese. The final cheese is relatively sweet cheese with higher moisture.
  • Yield4 pounds
  • Agingtime under 3 months
  • Skill Levelintermediate
  • Author

Ingredients

  • 4 Gallons of Milk (not ultra-pasteurized)
  • 1/2 tsp MM100 or 1 Packet C21 Buttermilk Culture (30-40% less culture for raw milk)
  • 1/16 tsp C10 Bacteria Linens
  • 3/4 tsp (3.75ml) Liquid Rennet
  • Salt for Brine
  • Calcium Chloride (for pasteurized milk)

Equipment

  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • Large Cheese Mold
  • Draining Mat
  • 5 lb Weight (a jar with 2.5 qts of water)
  • Two Ply Washed Rind Cheese Wrap