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Cheese from Wisconsin, USA
Cow milk is warmed to about 88 °F (31 °C), cultured and set with rennet, cut into 3/8-inch cubes and cooked slowly to about 96 °F (36 °C). Part of the whey is replaced with water to control acidity, and the curd drains in brick-shaped forms. The cheese is salted, smeared and ripened, mild after about 2 weeks and stronger after longer.
| Cow milk, nonfat milk or cream | [cfr133-108] |
| Lactic acid-producing culture | [cfr133-108] |
| Rennet or another clotting enzyme | [cfr133-108] |
| Water or salt brine | Replaces part of the whey to control acidity[cfr133-108] |
| Salt | [cfr133-108] |
| Calcium chlorideUp to 0.02 % of the milk weight | Optional, to help coagulation[cfr133-108] |
| Starter | lactic culture, with a surface smear during ripening |
Total time across the recorded steps: 2.6 months – 3 months
What changes: A lactic culture goes into milk warmed to about 88 °F (31 °C)
Output: cultured milk.
Microbes at work in this step
lactic culture starts the acid
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cow milk is warmed to about 88 °F (31 °C), cultured and set with rennet, cut into 3/8-inch cubes and cooked slowly to about 96 °F (36 °C). Part of the whey is replaced with water to control acidity, and the curd drains in brick-shaped forms. The cheese is salted, smeared and ripened, mild after about 2 weeks and stronger after longer. Made in 7 steps over 2.6 months – 3 months. The longest step, cure, takes at least 2 months (US Code of Federal Regulations) and runs at 10 °C (Ryser E.T 1989). Lactic acid-producing culture does most of the fermenting.
| Main step | at least 2 monthsSet[cfr133-108] | Cure |
|---|---|---|
| Temperature | 10 °CReported[ryser1989] | Cure |
Brick is a US washed-curd cheese whose name may come from its shape or from the bricks once used as press weights. It sits between Limburger and Emmentaler in character.
The US standard requires at least 60 days of curing at not less than 35 °F for cheese made from unpasteurized milk. Challenge studies showed Listeria monocytogenes and pathogenic E. coli can grow during making and smear ripening. The 60-day rule is not a guarantee of safety. The FDA itself says 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella in raw-milk cheese, and Listeria may grow in some cheeses during ageing.
Hazards the sources name: Listeria monocytogenes grew on the smear in a challenge study and survived 20–22 weeks at 10 °C; Enteropathogenic Escherichia coli rose 1000-fold during making in a challenge study.
Every number is labelled with how it is known. How this atlas is made
A 1928 USDA bulletin calls brick purely American, made in many southern Wisconsin factories.
